| 摘要 |
A method for making a chocolate and nut sauce includes making a sauce by mixing cocoa with sugar powder, diluting condensed milk with hot water, heating up to boiling, pouring the mixture of cocoa powder with refined sugar powder therein, bringing up to boiling, filtering and cooling, adding vanillin diluted in warm water (1:20) to the cooled sauce, and making the nut sauce by heating the mixture of the condensed natural milk and water up to the temperature of 80-85 DEGREE C and holding for 5-8 min, while mixing continuously; filtering the hot mixture, cooling up to indoor temperature and mixing with ground fried nuts, which are ground with sugar (the nuts are fried at the temperature of 50-70 DEGREE C), at the last stage mixing the chocolate and nut sauces in equal proportions is carried out up to homogenous mass. While making the chocolate sauce, it is supplemented with vitapectine in an amount of 4% of the mass of the chocolate sauce (the fucus is mixed with sugar powder). While making the nut sauce, dry ground fucus in an amount of 3 % of mass of the nut sauce is added (the fucus is ground with the fried nuts).
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