PRODUCTION METHOD OF FANCY CHOCOLATE GOODS WITH COMPLICATED TRIDIMENSIONAL CONFIGURATION

摘要

FIELD: food industry. ^ SUBSTANCE: chocolate mass is prepared by mixing of ingredients till production of homogenous mass. Chocolate mass layer is put on the inner surface of inner coat of split mould, which surface configuration corresponds surface of outer surface of poured figure chocolate product and which is produced of rubber-like material with relative tensile elongation defined from range 250-950% and has outer surface whose configuration corresponds inner surface of outer coat of mentioned split mould. After that cooling of chocolate mass layer put on inner surface of inner coat of split mould is performed during 5-30 minutes at 5-15C with following filling of inner volume of assembled split mould by prepared chocolate mass and cooling of assembled split mould filled with chocolate mass at 8-15C till the mass becomes hard. After that the form is divided into assembling parts and formed chocolate product is taken out. Defects are removed from product's surface. Bulging defects are removed mechanically, concave defects are filled in with chocolate mass. Protecting and decorative cover is put all over the products' surface. After that final drying of the product is performed. ^ EFFECT: invention allows to obtain chocolate products with high surface quality in form of precise image with effects of light and shade. ^ 16 cl