METHOD OF FORMING FANCY CHOCOLATE PRODUCT AND FANCY CHOCOLATE PRODUCT

摘要

FIELD: food industry. ^ SUBSTANCE: method implies manufacturing of a rigid mould and a flexible inner casing. The casing outer surface is analogous to the configuration of the rigid mould inner walls. Flexible casing is placed into the rigid mould and filled with chocolate mass. Flexible casing is made from one or more layers of pentelast and/or set of pentelast elements. Prior to filling of flexible casing the chocolate mass is tempered under the temperature of 28-32C until homogeneous uniform consistency is achieved. Temperature of chocolate mass during filling of flexible casing is kept equal to the temperature achieved during tempering. Prior to filling of flexible casing with chocolate mass a layer from the part of prepared chocolate mass 0.5-2 mm thick is evenly spread over the total inner surface and cooled under the temperature of 3-5C for 10-15 minutes. Colouring agent is introduced into chocolate mass during tempering and/or applied onto the chocolate figure during decoration. Chocolate product is moulded as separate parts which are connected to each other to form a chocolate figure. Rigid mould is a split one. Flexible casing is filled with chocolate mass as soon as the above layer is cooled. The mould with chocolate mass is held under the temperature of 3-5C for 20-60 minutes. The mould is held until chocolate mass is solidified. The fancy chocolate is removed from the mould together with the casing. It is separated from the casing, polished, decorated and coated with a glasing agent. Edible varnish is used as the glasing agent. The above method techniques are used in fancy chocolate product manufacturing. ^ EFFECT: increase of the product storage time is ensured along with preservation of original configuration and quality characteristics. ^ 4 cl, 3 ex