| 摘要 |
Novelty: a method for the preparation of herb-enriched chocolate-based products is disclosed. Ingredients: organic or conventional honey and tahini, herbs and (preferentially) dried fruit. Preparation stages: a) melting of couverture chocolate in a bain marie (water boiled up to 180 deg.C, use of metal recipients); b) mixing of the liquid chocolate with tahini, honey, herbs and dried fruit;c) shaping into a mould; d) cooling of the final product for a precise period of time. Advantages: the thus-resulted chocolate-based products exhibit excellent structure stability and preserve their chocolate organoleptic features as well as the physiochemical features of their aforementioned ingredients. |
