The invention relates to the food industry, in particular shaped pastry with chocolate.The technical result of the proposed utility model is to reduce the color of the edible ink consumption, increasing the contrast plots outer surface of the product, improving the organoleptic properties of the product. The technical result is achieved in that the confection of chocolate comprising a substrate bulk curly shapes with protrusions and coated on the surface of an edible color coating, the coating color is different from the color base and characterized in that the edible colored coating disposed (only) on the projections, and portions of the projections is free of coating.The surface of an edible product coated with a colored coating (decorating) may be less than 40 percent of the total surface of the article. Reflectance color of the edible coating could be more than the reflection coefficient of the main surface. Each color coordinate of the light reflected from the coated (decorated) surface can vary by more than 10 percent of the color coordinates of the primary surface. Edible coating color can be applied to amplify the visual perception of the product volume and surface topography formed by the application of light and shade by the correction portion of the surface of the dye.The technical result - reduced colored edible ink consumption - achieved by reducing the coverage area. The technical result - the contrast enhancing outer surface of the product portions is achieved in that the coating is applied not to the entire surface, and only a portion thereof. The technical result - increasing the organoleptic properties of the product is achieved by reducing the area of the color of the edible coating.The utility model can be successfully applied in the manufacture of confectionery chocolate with high visual appeal and organoleptic properties.Полезная модель относится к пищевой промышленности, в частности к фигурным кондитерским изделиям из шоколада.Техническим ре
