RU2449551C2 - Chocolate sweets production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: chocolate sweets production method involves moulding of an open chocolate shell, its cooling, filling with a filler, pouring the sweets with chocolate mass for a bottom formation with subsequent cooling. The moulded open chocolate shell is filled with two confectionary mass layers; the first layer is represented by fruit candy mass, the second one - by fat candy mass such as praline with crushed nut and fruit additives and rice balls. After moulding and cooling the bottom is reversed by 180°; one sprinkles the goods surface with chocolate glase and immediately applies caramelised waffle crumbs in an amount sufficient for the crumble adhesion to the surface. One repeatedly sprinkles the goods surface with chocolate glase and applies caramelised waffle crumbs to the goods surface in the same quantity with subsequent glasing till formation of a crispy crust 1.5-3.0 mm thick.

EFFECT: invention allows to enhance taste qualities of the goods and resistance to mechanical impacts, to keep marketable appearance during the whole useful life, to extend the sweets storage life up to 1 year, to impart a crispy property to the goods as well as to expand the range of chocolate sweets.

1 ex

Description

The invention relates to the food industry, to its confectionery industry, and in particular to a method for the production of chocolates.

A known method for the manufacture of chocolates, including obtaining an open chocolate shell, cooling it, filling the shell with a filling and filling the candy with chocolate mass to form a bottom.

(SU 1223880, A23G 3/00, 1986)

The disadvantages of this method are the limited shelf life of sweets, about two months, and insufficiently stable quality indicators of finished products due to the possibility of delamination of the chocolate shell from the filling with the formation of a crystalline structure in the filling.

The objective of the proposed method is to give finished products resistance to mechanical stress and preserve the presentation over the entire shelf life by making sweets with a crispy crust.

The technical result to which this invention is directed is to improve the taste of products, resistance to mechanical stress, preservation of presentation over the entire period of use, increase the shelf life of sweets up to 1 year and give the finished product a crispy property. In addition, the technical result is the expansion of the range of chocolates.

In order to achieve the indicated technical result in a method for producing chocolates, including forming an open chocolate shell, cooling it, filling the shell with a filling, pouring chocolate into a chocolate mass to form a bottom with subsequent cooling, according to the invention, the formed open chocolate shell is filled with two layers of confectionery mass, the first of which is a layer of fruit candy mass, and the second is a layer of fat candy mass such as pralines with crushed nut and fruit additives mi and rice balls, and after forming the bottom and cooling the product, turn it 180 °, spray the surface of the product with chocolate icing and immediately apply caramelized wafer chips to the surface in an amount sufficient to fix it on the surface, re-spray the product surface with chocolate icing and apply on the surface of the product is in the same amount of caramelized wafer chips, followed by glazing the entire product until a crisp of 1.5-3.0 mm is formed.

The essence of the method is illustrated by the following example.

Example 1. The formation of an open chocolate shell is carried out by any known method.

In parallel, they prepare the fillings. As fruit candy mass, jam with candied fruit is used. As a fat filling, use a praline mass with crushed nut and fruit additives and rice balls.

After cooling the chocolate shell, it is filled in layers with previously prepared fillings: first, with a layer of fruit candy mass, and on top with a second layer of fat candy mass such as pralines with crushed nut and fruit additives and rice balls. After forming the bottom and cooling the product, it is turned 180 °. The product surface is sprayed with chocolate icing and immediately applied to the surface with caramelized wafer chips in an amount sufficient to fix it to the surface. Then re-spray the surface of the product with chocolate icing and apply on the surface of the product in the same amount of caramelized wafer chips. After double coating with caramelized waffle chips, the whole product is glazed until a crisp 1.5 mm in size is formed.

Example 2. Carried out analogously to example 1, except that they produce a crisp size of up to 3.0 mm

The resulting product has improved taste, retains resistance to mechanical stress, and therefore retains its presentation over the entire period of use. In addition, the shelf life of sweets is increased to 1 year. Organoleptic qualities improve - crisp properties are given to finished products. The use of such products expands the range of chocolates.

Claims (1)

Method for the production of chocolate candy, including forming an open chocolate shell, cooling it, filling the shell with a filling, pouring the chocolate with chocolate mass to form a bottom with subsequent cooling, characterized in that the formed open chocolate shell is filled with two layers of confectionery mass, the first of which is a layer of fruit candy mass, and the second - a layer of fatty candy like praline with crushed nut and fruit additives and rice balls, and after the formation of the bottom and cooling the product, turn it 180 °, spray the surface of the product with chocolate icing and immediately apply caramelized wafer chips in the amount sufficient to fix it on the surface, re-spray the product surface with chocolate icing and apply the same amount of caramelized wafer chips to the surface of the product followed by glazing the entire product to form a crisp 1.5-3.0 mm in size.