NOVEL METHOD FOR PREPARING A FUNCTIONAL CHOCOLATE

摘要

A method of producing herbal chocolate is provided to remove characteristic flavor and bitter taste of medicinal herbs while providing the pharmacologically active component. To make herbal chocolate, 0.1 to 100 parts by weight of ginseng is mixed with 0.1 to 100 parts by weight of Hoelen, 0.1 to 100 parts by weight of Rehmannia Root juice and 0.1 to 100 parts by weight of honey, heated at 60 to 100deg.C for 3 days in a steam-jacketed kettle, cooled at room temperature for 1 day and heated at 60 to 100deg.C for 1 day in a steam-jacketed kettle. The obtained herbal extract is then put into a chocolate shell and melted chocolate respectively, followed by closing the inlet of the chocolate shell with the melted chocolate.