Table 5.
Recipes of examined chocolates.
| Raw Material | Content (%) | |||||||
|---|---|---|---|---|---|---|---|---|
| Control DCH | DCH | Control DCH98S | DCH98S | Control DCH98ESt | DCH98ESt | Control MCH | MCH | |
| Cocoa liquor | 40.00 | 40.00 | 92.00 | 92.00 | 92.00 | 92.00 | 20.00 | 20.00 |
| Milk powder | - | - | - | - | - | - | 20.00 | 20.00 |
| Cocoa butter | 13.40 | 13.40 | 0.80 | 0.80 | 0.80 | 0.80 | 19.80 | 19.80 |
| Alkalized cocoa powder | - | - | 5.00 | 5.00 | 5.00 | 5.00 | - | - |
| Lecithin | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
| PGPR | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
| Ethyl vanillin | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
| Sugar (sucrose) | 45.59 | 44.59 | 1.19 | 0.19 | - | - | 39.19 | 38.19 |
| Erythritol+stevia | - | - | - | - | 1.19 | 0.19 | - | - |
| Lyophilizate of fruits or vegetables | - | 1.00 | - | 1.00 | - | 1.00 | - | 1.00 |
DCH—dark chocolate with 53% cocoa content sweetened with sucrose, DCH98S—dark chocolate with 98% cocoa content sweetened with sucrose, DCH98ESt—dark chocolate with 98% cocoa content sweetened with erythritol with stevia, MCH—milk chocolate with 40% cocoa content sweetened with sucrose.