The chocolate mass is dark (sugar, cocoa-grated, cocoa-butter, emulsifier-soy lecithin, food flavor “vanillin”), the dye of food is pearl. The mass fraction of the total content of the dry residue of cocoa is 49.5% (+-2.0%), the mass fraction of cocoa oil 30.1% (+-1.5%), the mass fraction of saturated fatty acids 16.6% and transisomers of unsaturated fatty. acids up to 0.15%.