{"id":547,"date":"2026-03-28T15:31:58","date_gmt":"2026-03-28T20:31:58","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=547\/"},"modified":"2026-03-28T15:31:58","modified_gmt":"2026-03-28T20:31:58","slug":"chocolate-souffle-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/chocolate-souffle-gost-recipe\/","title":{"rendered":"Chocolate Souffl\u00e9 GOST Recipe"},"content":{"rendered":"<p><strong>Chocolate <a href=\"\/key-words\/souffle\/\">souffl\u00e9<\/a><\/strong> (\u0428\u043e\u043a\u043e\u043b\u0430\u0434\u043d\u0435 \u0441\u0443\u0444\u043b\u0435) is a GOST recipe for a chocolate-flavored aerated confectionery mass. It follows the same three-stage production process as the basic souffl\u00e9 mass, with the addition of <a href=\"\/key-words\/cocoa-liquor\/\">cocoa liquor<\/a> or cocoa powder to create a rich <a href=\"\/key-words\/chocolate\/\">chocolate<\/a> flavor and a distinctive brown color.<\/p>\n<h2>Recipe per 10 kg of finished chocolate souffl\u00e9 mass<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 3.000 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78%) \u2014 1.200 kg<\/li>\n<li><a href=\"\/key-words\/agar\/\">Agar<\/a> (dry) \u2014 0.065 kg<\/li>\n<li>Egg whites (or <a href=\"\/key-words\/albumin\/\">albumin<\/a>) \u2014 1.100 kg<\/li>\n<li>Butter (TS 84%) \u2014 2.350 kg<\/li>\n<li>Condensed milk (TS 74%) \u2014 0.900 kg<\/li>\n<li><a href=\"\/key-words\/cocoa-liquor\/\">Cocoa liquor<\/a> (TS 97.4%) \u2014 0.800 kg<\/li>\n<li>Citric acid \u2014 0.015 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Vanilla flavoring<\/a> \u2014 0.010 kg<\/li>\n<li>Water \u2014 1.400 kg<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>The production process is identical to the basic souffl\u00e9 mass recipe: agar-sugar syrup is prepared, egg whites are whipped, the hot syrup is streamed in, and the butter-condensed milk cream base is folded in. The key difference is the addition of melted <a href=\"\/key-words\/cocoa-liquor\/\">cocoa liquor<\/a> (or cocoa powder mixed with a small amount of cocoa butter) at the cream folding stage. The cocoa must be at 35\u201340 \u00b0C when added to prevent premature setting of the agar.<\/p>\n<p>The cocoa liquor contributes bitterness, chocolate aroma, and deep brown color. The proportion can be adjusted to achieve the desired intensity \u2014 from a mild chocolate hint to a pronounced dark chocolate flavor. Total solids: 24\u201328%. Used for chocolate-flavored cake layers, <a href=\"\/key-words\/sponge-cake\/\">sponge cake<\/a> fillings, and standalone chocolate souffl\u00e9 confections.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate souffl\u00e9 (\u0428\u043e\u043a\u043e\u043b\u0430\u0434\u043d\u0435 \u0441\u0443\u0444\u043b\u0435) is a GOST recipe for a chocolate-flavored aerated confectionery mass. It follows the same three-stage production process as the basic souffl\u00e9 mass, with the addition of cocoa liquor or cocoa powder to create a rich chocolate flavor and a distinctive brown color. Recipe per 10 kg of finished chocolate souffl\u00e9 mass&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/chocolate-souffle-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Chocolate Souffl\u00e9 GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[11,5,196,46,168],"class_list":["post-547","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-agar","tag-chocolate","tag-gost-recipe","tag-semi-finished-product","tag-souffle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate Souffl\u00e9 GOST Recipe<\/title>\n<meta name=\"description\" content=\"Chocolate souffl\u00e9 GOST recipe - aerated chocolate confectionery mass with cocoa liquor, agar, and egg whites. 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