Chocolate with raisins (Шоколад з родзинками) is a GOST recipe for dark chocolate with whole raisins distributed throughout the bar. This is a classic inclusion chocolate — the raisins add sweetness, chewiness, and a fruity contrast to the bitter chocolate base.
Recipe (industrial formulation per 1 ton)
- Cocoa liquor (TS 97.4%) — 45.0 kg
- Granulated sugar (TS 99.85%) — 40.0 kg
- Cocoa butter (TS 100%) — 5.0 kg
- Raisins — 15.0 kg
- Vanilla flavoring — 0.04 kg
- Lecithin — 3.0 kg
Technological notes
The chocolate base is prepared following standard chocolate technology (mixing, refining, conching, tempering). Raisins must be properly prepared before inclusion: washed, dried to remove surface moisture (which can cause blooming), and optionally lightly coated with cocoa powder to prevent clumping. Raisins are added to the tempered chocolate mass just before depositing into molds, at a temperature that does not cause the chocolate to lose its temper.
Even distribution of raisins is a key quality challenge — the viscosity of the chocolate mass and the depositing technique must be calibrated to prevent raisins from sinking to the bottom or floating to the surface. TS = total solids.