FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Proposed chocolate contains ground cocoa, cocoa butter, a sweetener and additives. Natural vanilla is used as an additive. Monk fruit and/or monk fruit extract is used as a sweetener. Initial ingredients are taken in the following ratio, wt.%: ground cocoa: 10.0–95.0; cocoa butter: 1.0–75.0; natural vanilla: 1.0–5.0; monk fruit: 0.1–30, or monk fruit extract: 0.001–10, or monk fruit: 1–20 and monk fruit extract: 0.001–5. White chocolate and a method for preparing said chocolate are also disclosed.
EFFECT: invention is aimed at production of chocolate with beneficial for health and improved organoleptic properties.
6 cl, 3 tbl
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