Kozponti Valto- Es Hitelbank Rt. Innovacios Alap

Gabor Tabajdi

Bela Karacsonyi

Laszlo Ravasz

Gabor Vajda

A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made perfectly homogeneous in a weight ratio of 1:1-1,5, being solid or semi-solid at environmental temperature. The carbohydrate content of the chocolate is partially replaced by decomposed milk or cheese protein. This product is manufactured by mixing melted cheese with a chocolate melt at 50.degree. C. or higher temperature by intensive stirring and homogenizing the mass, which is allowed to solidify preferably after it is formed. The formed product can be immersed into chocolate to obtain a chocolate icing on the surface of the product.

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Budapest, Hungary

Gabor Tabajdi