Chocolate soufflé (Шоколадне суфле) is a GOST recipe for a chocolate-flavored aerated confectionery mass. It follows the same three-stage production process as the basic soufflé mass, with the addition of cocoa liquor or cocoa powder to create a rich chocolate flavor and a distinctive brown color.
Recipe per 10 kg of finished chocolate soufflé mass
- Granulated sugar (TS 99.85%) — 3.000 kg
- Glucose syrup (TS 78%) — 1.200 kg
- Agar (dry) — 0.065 kg
- Egg whites (or albumin) — 1.100 kg
- Butter (TS 84%) — 2.350 kg
- Condensed milk (TS 74%) — 0.900 kg
- Cocoa liquor (TS 97.4%) — 0.800 kg
- Citric acid — 0.015 kg
- Vanilla flavoring — 0.010 kg
- Water — 1.400 kg
Technological notes
The production process is identical to the basic soufflé mass recipe: agar-sugar syrup is prepared, egg whites are whipped, the hot syrup is streamed in, and the butter-condensed milk cream base is folded in. The key difference is the addition of melted cocoa liquor (or cocoa powder mixed with a small amount of cocoa butter) at the cream folding stage. The cocoa must be at 35–40 °C when added to prevent premature setting of the agar.
The cocoa liquor contributes bitterness, chocolate aroma, and deep brown color. The proportion can be adjusted to achieve the desired intensity — from a mild chocolate hint to a pronounced dark chocolate flavor. Total solids: 24–28%. Used for chocolate-flavored cake layers, sponge cake fillings, and standalone chocolate soufflé confections.