RO95097B1 - Double-layered black and white chocolate and process for preparing the same - Google Patents
Double-layered black and white chocolate and process for preparing the sameInfo
- Publication number
- RO95097B1 RO95097B1 RO123974A RO12397486A RO95097B1 RO 95097 B1 RO95097 B1 RO 95097B1 RO 123974 A RO123974 A RO 123974A RO 12397486 A RO12397486 A RO 12397486A RO 95097 B1 RO95097 B1 RO 95097B1
- Authority
- RO
- Romania
- Prior art keywords
- chocolate
- black
- mass
- cocoa
- white
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000019222 white chocolate Nutrition 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 abstract 8
- 235000019219 chocolate Nutrition 0.000 abstract 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 4
- 238000000034 method Methods 0.000 abstract 3
- 244000144725 Amygdalus communis Species 0.000 abstract 2
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 2
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 2
- 235000020224 almond Nutrition 0.000 abstract 2
- 229940110456 cocoa butter Drugs 0.000 abstract 2
- 235000019868 cocoa butter Nutrition 0.000 abstract 2
- 235000019441 ethanol Nutrition 0.000 abstract 2
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 abstract 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 229940073505 ethyl vanillin Drugs 0.000 abstract 1
- 238000009432 framing Methods 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Inventia se refera la o ciocolata bistratificata alb-negru, si la un procedeu de obtinere a acesteia. Tableta de ciocolata este constituita din doua straturi egale ca greutate, unul superior de culoare alba si celalalt inferior, din ciocolata amaruie, de culoare brun-închisa, întreaga tableta continînd zahar, unt de cacao, lapte praf, alcool etilic, esenta de migdale, leucina, etilvanilina si masa de cacao. Procedeul de obtinere a ciocolatei bistratificate prevede dozarea, amestecarea si framîntarea untului de cacao, zaharului, laptelui praf si a masei de cacao, maruntirea fina a amestecului, adaugarea alcoolului etilic, a esentei de migdale, lecitinei si etilvanilinei, finisarea si consarea masei de ciocolata obtinuta, pastrarea, temperarea, mularea si racirea acesteia. Ciocolata, conform inventiei, se obtine usor, printr-un procedeu simplu si este un produs cu caracteristici organoleptice superioare si cu valoare nutritiva si energetica ridicata.The invention relates to a black and white black chocolate, and to a process for obtaining it. The chocolate tablet consists of two layers of equal weight, one top of the white and the other one of dark brown chocolate, the whole tablet containing sugar, cocoa butter, milk powder, ethyl alcohol, almond essence, leucine, ethylvaniline and cocoa mass. The process of obtaining the bistutized chocolate provides for the dosing, mixing and framing of cocoa butter, sugar, milk powder and cocoa mass, fine crushing of the mixture, addition of ethyl alcohol, almond essence, lecithin and ethyl vanillin, finishing and consistency of chocolate mass obtained, preserved, tempering, molding and cooling it. Chocolate according to the invention is easily obtained by a simple process and is a product with superior organoleptic characteristics and with high nutritional and energetic value.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO123974A RO95097B1 (en) | 1986-07-02 | 1986-07-02 | Double-layered black and white chocolate and process for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RO123974A RO95097B1 (en) | 1986-07-02 | 1986-07-02 | Double-layered black and white chocolate and process for preparing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RO95097A2 RO95097A2 (en) | 1988-09-30 |
| RO95097B1 true RO95097B1 (en) | 1988-10-01 |
Family
ID=20119592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RO123974A RO95097B1 (en) | 1986-07-02 | 1986-07-02 | Double-layered black and white chocolate and process for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| RO (1) | RO95097B1 (en) |
-
1986
- 1986-07-02 RO RO123974A patent/RO95097B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| RO95097A2 (en) | 1988-09-30 |
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