CHOCOLATE PRODUCT AND METHOD FOR ITS PREPARATION Russian patent published in 2025 - IPC A23G1/00 A23G1/32 A23G1/48 A23L5/43 A23L33/115 

FIELD: confectionary industry.

SUBSTANCE: chocolate product includes chocolate with cocoa butter content in range from 30% to 35%, chocolate with cocoa butter content in range from 25% to 29%, bamboo charcoal, juniper oil, freeze-dried cloudberries and dried reindeer lichen with the following percentage ratio of components, wt.%: chocolate with cocoa butter content of 30-35% – 58-82; chocolate with cocoa butter content of 25-29% – 14.5-41.38; bamboo charcoal – 0.1-0.3; juniper oil – 0.01-0.1; freeze-dried cloudberries – 0.5-3; dried reindeer lichen – 0.01-0.1. Also disclosed is method of preparing said chocolate product. Chocolate with cocoa butter content in range of 30% to 35% is divided into two equal parts and heated to a temperature in range of 40 °C to 55 °C. Further, chocolate with cocoa butter content in range of 25% to 29% at temperature of 18-24 °C to form a first and a second mixture. Then temperature of the first and second mixtures is reduced to range from 29 °C to 33 °C and stirring to a homogeneous consistency. Then bamboo charcoal and juniper oil are added to the first mixture and mixed until homogeneous consistency. Freeze-dried cloudberries are added to the second mixture and stirred until homogeneous consistency. Then the contents of the first and second mixtures are poured into a mould, dried reindeer lichen is added and cooled to a temperature in range of 3 °C to 10 °C and a ready chocolate product is obtained.

EFFECT: invention allows to expand the range of technical means during chocolate product preparation and to obtain a chocolate product with balanced taste properties.

6 cl, 2 tbl