METHOD OF PREPARING CHOCOLATE GLAZE FOR ICE-CREAM

摘要

FIELD: dairy industry, in particular, preparation of chocolate glaze for ice-cream. SUBSTANCE: cocoa-product or cocoa-products are introduced in melted hard vegetable fat and mixed up to homogeneous consistency. Then sugar syrup is introduced by separate batches for ensuring and keeping in prepared product emulsion of vegetable fat of reverse type "water-in-fat". Melted butter may be used as well as melted hard fat. EFFECT: simplification of process. 4 cl