| 摘要 |
FIELD: food-processing industry and confectionery industry, in particular, production of assortment-type chocolate candies. SUBSTANCE: composition comprises chocolate mass adapted for casting in form, sand sugar, fat-containing component, almond nut nuclei, and aromatic substance. Composition further comprises dry fat-free milk. Fat-containing component is coconut oil, aromatic substance is aromatizer "Irish cream" and chocolate mass to be cast is chocolate glaze. Composition comprises rubbed almond nut nuclei and whole fried almond nut nuclei. Components are used in the following ratio, wt%: chocolate glaze 57.36-60.41; sand sugar 10.44-12.44; fried almond nut nuclei 10.62-12.44; coconut oil 2.62-3.48; dry fat-free milk 1.98-2.62; rubbed almond nut nuclei 11.82-13.92; aromatizer "Irish cream" 0.01-0.02. EFFECT: wider range of products by providing novel organoleptical properties created owing to using novel combinations of components and quantitative ratios. 3 tbl, 2 ex
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