FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Proposed composition for preparation of chocolate contains cocoa butter and vegetable fillers. Nuts and cabbage powder are used as fillers. Composition additionally contains white chocolate, and the vegetable fillers are represented by Juglans mandshurica nut kernels, kale powder and dried berries. Initial components are taken at the following ratio, wt. %: white chocolate 65.1–65.4; cocoa butter 15.1–15.4; kale powder 5.1–5.6; Juglans mandshurica nut kernel 5.1–10.1; dried berries – balance. Preferably Viburnum or cherry is used as a berry.
EFFECT: invention is aimed at expansion of the range of chocolate and creation of chocolate with high biological value and acceptable organoleptic properties.
3 cl, 1 dwg, 1 tbl, 3 ex
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