Milk chocolate with nuts (Молочний шоколад з горіхами) is a GOST recipe combining milk chocolate with roasted whole or chopped nuts — typically hazelnuts or almonds. This is one of the most popular chocolate bar formats, where the crunchy nut inclusions provide textural contrast to the smooth chocolate.
Recipe (industrial formulation)
- Cocoa liquor (TS 97.4%) — 18.0 kg
- Granulated sugar (TS 99.85%) — 38.0 kg
- Cocoa butter (TS 100%) — 12.0 kg
- Whole milk powder (TS 96%) — 18.0 kg
- Roasted hazelnuts or almonds — 15.0 kg
- Vanilla flavoring — 0.03 kg
- Lecithin — 0.4 kg
Technological notes
The chocolate base is prepared separately following standard milk chocolate technology. Nuts are roasted at 130–150 °C until golden, cooled, and optionally chopped to the desired size. Nuts are added to the tempered chocolate mass just before depositing into molds — similar to the raisin technique. Nuts must be completely dry and at room temperature. Vibration of filled molds ensures even distribution and removes air bubbles around the nut pieces.
TS = total solids.