the object of the application is a process for the production of chocolate bars containing fruits or vegetables is characterized by the fact that: raw fruit containing 75 to 85% by weight.water is added to the concentrated apple juice or grape juice in such quantity to obtain sugars fruit liquid level from 5 to 10 wt%.the pectin degree of esterification and wysokometylowane not less than 65% as the bonding substance in quantities of from 0.5 to 1.5 wt%.advantageously, in the case of manufacture batonu salt, vegetables cook initially at a temperature from 50 to 65°c, under pressure from 50 to 100 mbar by time from 90 to 150 minutes,then the following spice and pectin degree of esterification wysokometylowane not less than 65% as the bonding substance in quantities of from 0.5 to 1.5 wt%. subsequently prepared raw fruit and \/ or vegetable is subjected to homogenization of crushing mechanical temperature 25oc and speed knives from 10000 to 30000 rpm to uzysa homogeneous mixture of a kite for 20000 to 30000 mpa - s with rate cutting 50 s - 1 then, linden flowers or ripe fruit of wild lilac freezes to the temperature not more than - 20°c afterwhat is it liofilizatora trays and dried them with temperature shelf to 120 to 80°c, capacitor temperature from - 35 to - 45°c and under pressure from 15 to 2 mbar to remove 75% water content, whereby the heated products from shelves heated initially to gleam heat temperature from 120°c to 80°c,which is shrinking during heating to values from 80 to 120 degrees in the final stage, in which maintains the temperature capacitor from - 35 to - 45°c and pressure from 0.5 to 0.8 mbar.to obtain the final product temperature from 20 to 30 oc and then liofilizaty linden flowers and \/ or black elderberry fruit and flowers buckwheat extract is added to the mixture of raw materials homogenizowanejin such a quantity that the product after lyophilisation contain from 8 to 10 wt%.the freeze-dried flowers linden and \/ or fruit black elderberry, a
