| abstract |
Chocolate with an increased content of natural lignans contains a minimum of 301 mg and a maximum of 10,000 mg of lignans per kilogram, preferably 301 to 2,500 mg of lignans, which are added to the chocolate in the form of an ethanol extract of spruce knots at the beginning of the chocolate congealing stage. to evaporate ethanol from the product. Concentration of chocolate after addition of ethanol extract takes place at a temperature of at least 40 ° C for a minimum of 10 minutes with continuous stirring. |