Developing a New Recipe for Milk Chocolate

The aim of the current research is to produce new chocolate products with some
amount of vitamin content. At the same time, a more cost-effective raw material
has been used as a leguminous mass, namely apricot kernel, which usually
serves as a secondary raw material in the juice production. The technology of
functional milk chocolate production has been developed based on the sprouted
apricot kernel, which is a source for B1, B2 vitamins.
The developed technology can be easily introduced in the production and will
promote the development of national chocolate industry.