Production of fruits-chocolate lump used in fruit chocolate, involves heating fruit paste liquid and producing raw fruit pulp, mixing raw fruit pulp and fruit juice with raw material chocolate, adding butter and hardening mixture
A fruit paste liquid is heated and raw fruit pulp is produced. The raw fruit pulp and fruit juice are mixed with raw material chocolate and stirred. Butter is added and the resulting mixture is stirred at 10-15[deg]C for 12-24 hours, without adding emulsifier. The mixture is then hardened and fruit-chocolate lump is produced.
