FIELD: food industry.SUBSTANCE: method for manufacturing a heat-resistant chocolate product is proposed, comprising: (i) mixing at least (A) one or more fats selected from cocoa butter, alternatives to cocoa butter, milk fat and vegetable fat, that are liquid at ambient temperature and pressure, and (B) one or more hydrated salts, hydrated sugars, and hydrated sugar alcohols to form a chocolate mass containing a total fat content of 15 to 35 wt % and a total amount of hydrated salts, hydrated sugars and hydrated sugar alcohols from 1 to 15 wt %, (ii) refining the chocolate mass, and (iii) conching the chocolate mass. The chocolate mass temperature in the process of refining, conching and, optionally, tempering does not exceed 50°C, and wherein the chocolate mass contains from 5 to 15 wt % of dextrose monohydrate as a component of (B) or a part thereof. A heat-resistant chocolate product is also proposed, containing: (A) one or more fats selected from cocoa butter, alternatives to cocoa butter, milk fat, and vegetable fat, which are liquid at ambient temperature and pressure. The total amount of fats is from 15 to 35 wt %, and (B) one or more hydrated salts, hydrated sugars and hydrated sugar alcohols. The total amount of hydrated salts, hydrated sugars and hydrated sugar alcohols is from 1 to 15 wt %, and the chocolate product contains 5 to 15 wt % of dextrose as a component of (B) or a part thereof, which is formed as a result of inclusion 5-15 wt % of dextrose monohydrate in the process of manufacturing the chocolate product. Including dextrose in the manufacturing process of said component results from releasing water from dextrose monohydrate in the manufacturing process.EFFECT: invention provides a chocolate product with improved heat resistance, storage stability at elevated temperatures and organoleptic characteristics or their balance.19 cl, 1 dwg, 3 tbl, 2 exИзобретение относится к способу изготовления шоколадного продукта и к шоколадному продукту, получаем
