CHOCOLATE PREPARATION METHOD Russian patent published in 2024 - IPC A23G1/48 

FIELD: confectionary industry.

SUBSTANCE: proposed method of preparing chocolate involves heating components of chocolate mass until melting and cooling while stirring, moulding with casting of tempered chocolate mass into a mould, addition of additives and cooling with subsequent extraction produced chocolate from the mould. White chocolate is tempered at 30–35 °C until smooth, introduced are cocoa butter, cocoa powder and Juglans mandshurica pericarp powder to a homogeneous mass, and is melted with constant stirring. Then the temperature of the obtained chocolate mass is reduced to 26 °C, then raised to 28 °C with constant stirring, after casting, additives in the form of Juglans mandshurica pericarp powder, Juglans mandshurica nut kernels and dried berries are added to the tempered chocolate mass. Initial components are taken at the following ratio, wt.%: white chocolate – 65.1–65.6; cocoa butter – 15.1–15.6; Juglans mandshurica pericarp powder – 5.1–5.6; Juglans mandshurica nut kernel – 5.1–5.6; dried berries – balance. Preferably Viburnum or cherry is used as a berry.

EFFECT: invention is aimed at expansion of chocolate range and creation of chocolate with high biological value and new organoleptic properties.

3 cl, 1 dwg, 1 tbl, 3 ex