FIELD: food industry.
SUBSTANCE: disclosed is a method of making honey-based chocolate, according to which raw material is prepared, weighed and moisture content in honey is controlled, the weight fraction of which should not exceed 19%. Then one performs conching and addition of melted honey in a jet with thickness of not more than 1 cm with constant stirring in volume of not more than 7 kg per minute into chocolate mass at tempering stage, which ends after formation of crystallization centers of cocoa butter in a persistent stable β-form throughout the volume of the mass. Then the chocolate mass is poured, cooled and packed.
EFFECT: invention is aimed at creation of chocolate with improved organoleptic properties without sugar addition.
1 cl, 2 tbl
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