CHOCOLATE PRODUCT WITH ADDITION OF VEGETAL RAW MATERIALS Russian patent published in 2025 - IPC A23G1/48 

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing a chocolate product containing a vegetable additive in amount of 30-40 wt.% and chocolate in amount of 60-70 wt.%. Vegetable additive is represented by finely ground fresh topinambur. Chocolate is completely melted at temperature of 42-45 °C with the addition of finely ground fresh topinambur, followed by tempering, cooling at temperature of 20-25 °C, filling in moulds until complete stabilization.

EFFECT: invention allows to produce chocolate with reduced caloric content and reduced content of saturated fatty acids and carbohydrates, with increased content of food fibres, vitamins B1 and PP, inulin.

4 cl, 2 tbl