Chocolate with raisins (Шоколад з родзинками) is a GOST recipe for dark chocolate with whole raisins evenly distributed throughout the bar. This formulation combines a standard dark chocolate base with dried grapes, creating a product with contrasting textures and a sweet-tart flavor profile.
Recipe (industrial formulation)
- 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 — 0.03 kg
- Lecithin — 0.4 kg
Technological notes
The chocolate base is prepared following standard chocolate technology: mixing, refining, conching, and tempering. Raisins are washed, dried thoroughly (surface moisture causes bloom and quality defects), and added to the tempered chocolate mass just before depositing into molds. The raisins must be at room temperature — cold raisins can cause premature crystallization. Even distribution of raisins throughout the bar is achieved by careful dosing and vibration of filled molds.
TS = total solids.