Nut golden truffle chocolate with three-layer sandwich structure and preparation method of nut golden truffle chocolate

Abstract

The invention relates to the technical field of food processing, in particular to nut golden truffle chocolate with a three-layer sandwich structure and a preparation method of the nut golden truffle chocolate. The nut golden truffle chocolate comprises an outer layer, a middle layer and a core layer, the middle layer is arranged between the outer layer and the core layer, and the outer layer is prepared from the following raw materials in parts by weight: 20-25 parts of cocoa mass, 12-20 parts of cocoa butter, 10-15 parts of cocoa powder, 15-20 parts of milk solid, 20-28 parts of white granulated sugar, 3-5 parts of modified grease, 3-5 parts of milk fat and 0.5-1 part of a food additive; the nut golden truffle chocolate with the three-layer sandwich structure, prepared by the preparation method disclosed by the invention, not only has better taste performance, but also has excellent shelf life, is added with rich layering sense and unique fragrance, effectively ensures the quality, and can realize large-scale production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a nut golden truffle chocolate with a three-layer sandwich structure and a preparation method thereof. Background Art

[0002] Truffles are a high-end chocolate product that is loved by consumers for its unique taste and rich nutrients. Traditional truffles are usually made of a layer of chocolate shell wrapped in soft chocolate sauce. However, as consumers' pursuit of food quality and diversity continues to improve, truffles with a single structure can no longer meet market demand. At the same time, due to the high moisture content of the internal filling, the shelf life of traditional truffles is relatively short and they are easy to deteriorate. In addition, the traditional production process is complicated and the production cycle is long, making it difficult to produce on a large scale.

[0003] Based on this, the present invention provides a nut golden truffle chocolate with a three-layer sandwich structure and a preparation method thereof to solve the above-mentioned technical problems. Summary of the invention

[0004] The purpose of the present invention is to provide a nut golden truffle chocolate with a three-layer sandwich structure and a preparation method thereof. The prepared nut golden truffle chocolate with a three-layer sandwich structure not only has good taste performance, but also has an excellent shelf life, adds a rich sense of layering and a unique aroma, effectively guarantees its quality and quality, and can achieve mass production.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] The first aspect of the present invention provides a nut golden truffle chocolate with a three-layer sandwich structure, the nut golden truffle chocolate comprises an outer layer, an intermediate layer and a core layer, the intermediate layer is arranged between the outer layer and the core layer, wherein:

[0007] The outer layer is composed of the following raw materials in parts by weight: 20-25 parts of cocoa liquor, 12-20 parts of cocoa butter, 10-15 parts of cocoa powder, 15-20 parts of milk solids, 20-28 parts of white sugar, 3-5 parts of modified oils and fats, 3-5 parts of milk fat and 0.5-1 part of food additives;

[0008] The middle layer is composed of the following raw materials by weight: 8 to 10 parts of hazelnuts and 6 to 8 parts of almond chips;

[0009] The core layer is composed of the following raw materials in parts by weight: 40 to 50 parts of vegetable oil, 5 to 10 parts of cocoa powder, 10 to 15 parts of white sugar, 12 to 30 parts of milk solids, 7 to 13 parts of food additives, 10 to 14 parts of flavor powder and 0.002 parts of black truffle powder.

[0010] The present invention is further configured as follows: the modified oil is an ester-exchanged oil.

[0011] The present invention is further configured as follows: the transesterified oil is selected from palm oil transesterified oil.

[0012] The present invention is further configured as follows: the transesterified oil is obtained by subjecting palm olein (iodine value 56) to a completely random transesterification.

[0013] The present invention is further configured as follows: the mass ratio of hazelnuts to almond chips in the middle layer is 4-5:3-4.

[0014] The present invention is further configured as follows: the milk solids are selected from at least one of whole milk powder, skim milk powder and whey protein powder.

[0015] The present invention is further configured as follows: the vegetable oil is selected from at least one of coconut oil, palm oil, peanut oil and corn oil.

[0016] The present invention is further configured as follows: the food additive is selected from at least one of vitamin C, polyglycerol polyricinoleate PGPR, and a flavoring agent.

[0017] The present invention is further configured as follows: the flavoring agent is selected from any one of erythritol and chocolate flavor.

[0018] The present invention is further configured as follows: the flavor powder is selected from any one of oatmeal powder and milk fat.

[0019] The second aspect of the present invention also provides a method for preparing the above-mentioned nut golden truffle chocolate with a three-layer sandwich structure, comprising the following steps:

[0020] Step 1, preparing the outer layer material: accurately weighing cocoa liquor, cocoa butter, cocoa powder, milk solids, white sugar, modified oil, milk fat and food additives, and putting the raw materials into a mixing device for mixing and stirring to obtain a primary mixture; grinding the obtained primary mixture in a fine grinding and refining device, and after refining, passing through a 30-100 mesh sieve; heating the obtained slurry to 40-45° C. in a temperature regulating machine, cooling it to 26-28° C., and then returning it to 28-30° C., wherein the temperature regulating index is 4.5-5.5;

[0021] Step 2, prepare the core layer material: accurately weigh the vegetable oil, cocoa powder, white sugar, milk solids, food additives, flavor powder and black truffle powder, and put each raw material into a fine grinding and refining machine, stir and mix evenly at 35-45°C; then place it in a fine grinding and refining equipment for fine grinding, pass through a 30-100 mesh sieve, and cool it to 28-30°C in a temperature regulating machine;

[0022] Step 3, product molding: inject the outer layer material into the cold pressing mold through a pouring machine, and then use a cold cone to press the outer layer material into a 1.5-2mm thick chocolate shell; use a granulating device to put the whole hazelnuts into the chocolate shell; then use a granulating device to sprinkle almond crumbs into the chocolate shell; inject the core layer material into the chocolate shell, leaving a gap of 1.5-2.5mm in height, shake, expel the air, and cool and solidify; pour the outer layer material into the gap through a pouring machine so that the core layer material is completely covered, shake, and expel the air; use a cooling tunnel to cool the poured product; demold the cooled finished chocolate, and coat it with cocoa powder after demolding to prepare a nut gold truffle chocolate product with a three-layer sandwich structure.

[0023] The present invention is further configured as follows: in the step 1, the grinding fineness is 15 to 25 μm, and the refining time is 5 to 8 hours.

[0024] The present invention is further configured as follows: in the step 2, the temperature of the fine grinding is 45-60° C., the time is 12-20 hours, and the fineness is 15-25 μm.

[0025] The present invention is further configured as follows: in step three, the cooling and solidification temperature is 4 to 15° C. and the time is 10 to 12 minutes.

[0026] The present invention is further configured as follows: in the step three, the temperature for cooling the cast product is 5 to 15° C. and the time is 25 to 40 minutes.

[0027] The present invention is further configured as follows: in the step three, it also includes using a sterilized packaging material to package the prepared nut golden truffle chocolate with a three-layer sandwich structure.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The nut golden truffle chocolate of the present invention comprises an outer layer, an intermediate layer and a core layer, wherein the outer layer is made of cocoa liquor, cocoa butter, cocoa powder, milk solids, white granulated sugar, modified oils and fats, milk fat and food additives, etc., the intermediate layer is composed of hazelnuts and almond pieces, and the core layer is made of vegetable oil, cocoa powder, white granulated sugar, milk solids, food additives, flavor powder and black truffle powder, etc. as raw materials. The prepared nut golden truffle chocolate with a three-layer sandwich structure not only has good taste performance, but also has an excellent shelf life, adds a rich sense of hierarchy and a unique aroma, effectively guarantees its quality and quality, simplifies the production process, shortens the production cycle, improves production efficiency, and is suitable for large-scale production. The nut golden truffle chocolate with a three-layer sandwich structure provided by the present invention and the preparation method thereof have a broader market prospect and are more suitable for promotion. DETAILED DESCRIPTION

[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example 1

[0032] This embodiment provides a nut golden truffle chocolate with a three-layer sandwich structure, wherein the nut golden truffle chocolate comprises an outer layer, a middle layer and a core layer, wherein the middle layer is arranged between the outer layer and the core layer, wherein:

[0033] The outer layer is composed of the following raw materials by weight: 20 parts of cocoa liquor, 12 parts of cocoa butter, 10 parts of cocoa powder, 15 parts of milk solids, 20 parts of white sugar, 3 parts of modified oil, 3 parts of milk fat and 0.5 parts of food additives;

[0034] The middle layer is composed of the following raw materials by weight: 8 parts of hazelnuts and 6 parts of almond chopped wood;

[0035] The core layer is composed of the following raw materials in parts by weight: 40 parts of vegetable oil, 5 parts of cocoa powder, 10 parts of white sugar, 12 parts of milk solids, 7 parts of food additives, 10 parts of flavor powder and 0.002 parts of black truffle powder.

[0036] Furthermore, the modified oil is an ester-exchanged oil.

[0037] Furthermore, the transesterified oil is obtained by subjecting palm olein (iodine value 56) to a completely random transesterification.

[0038] The mass ratio of hazelnuts to almond chips in the middle layer is 4:3.

[0039] The milk solids used are whole milk powder.

[0040] The vegetable oil of choice is coconut oil.

[0041] Vitamin C is used as food additive.

[0042] Oatmeal powder is used as flavor powder.

[0043] In addition, this embodiment also provides a method for preparing the above-mentioned nut golden truffle chocolate with a three-layer sandwich structure, comprising the following steps:

[0044] Step 1, preparing the outer layer material: accurately weighing cocoa liquor, cocoa butter, cocoa powder, milk solids, white sugar, modified oils and fats, milk fat and food additives, and putting the raw materials into a mixing device for mixing and stirring to obtain a primary mixture; grinding the obtained primary mixture in a fine grinding and refining device, and after refining, passing through a 30-mesh sieve; heating the obtained slurry to 40°C in a temperature control machine, cooling it to 26°C, and then returning it to 28°C, wherein the temperature control index is 4.5.

[0045] The grinding fineness is 15 μm and the refining time is 5 hours.

[0046] Step 2, prepare the core layer material: accurately weigh the vegetable oil, cocoa powder, white sugar, milk solids, food additives, flavor powder and black truffle powder, and put each raw material into a fine grinding and refining machine, stir and mix evenly at 35°C; then place it in a fine grinding and refining equipment for fine grinding, pass it through a 30-mesh sieve, and cool it to 28°C in a temperature control machine.

[0047] The fine grinding temperature was 45°C, the time was 12h, and the fineness was 15μm.

[0048] Step 3, product molding: inject the outer layer material into the cold pressing mold through a pouring machine, and then use a cold cone to press the outer layer material into a 1.5mm thick chocolate shell; use a granulating device to put the whole hazelnuts into the chocolate shell; then use a granulating device to sprinkle almond crumbs into the chocolate shell; inject the core layer material into the chocolate shell, leaving a gap of 1.5mm in height, shake, expel the air, and cool and solidify; pour the outer layer material into the gap through a pouring machine so that the core layer material is completely covered, shake, and expel the air; use a cooling tunnel to cool the poured product; demold the cooled finished chocolate, and coat it with cocoa powder after demolding to prepare a nut gold truffle chocolate product with a three-layer sandwich structure.

[0049] The cooling and solidification temperature was 4°C and the time was 10 min.

[0050] The poured product was cooled to 5°C for 25 minutes.

[0051] The method also includes packaging the prepared nut golden truffle chocolate with a three-layer sandwich structure using a sterilized packaging material.

[0052] Example 2

[0053] The preparation method of the nut golden truffle chocolate with a three-layer sandwich structure provided in this embodiment is basically the same as that in Example 1, except that: the specific raw material composition and the specific preparation method of the nut golden truffle chocolate with a three-layer sandwich structure in this embodiment are different; the specific raw material composition and the specific preparation method of the nut golden truffle chocolate with a three-layer sandwich structure in this embodiment are as follows:

[0054] A nut golden truffle chocolate with a three-layer sandwich structure, the nut golden truffle chocolate comprises an outer layer, a middle layer and a core layer, the middle layer is arranged between the outer layer and the core layer, wherein:

[0055] The outer layer is composed of the following raw materials by weight: 22 parts of cocoa liquor, 16 parts of cocoa butter, 12 parts of cocoa powder, 17 parts of milk solids, 24 parts of white sugar, 4 parts of modified oils and fats, 4 parts of milk fat and 0.7 parts of food additives;

[0056] The middle layer is composed of the following raw materials by weight: 9 parts of hazelnuts and 7 parts of almond chopped wood;

[0057] The core layer is composed of the following raw materials in parts by weight: 45 parts of vegetable oil, 7 parts of cocoa powder, 12 parts of white sugar, 21 parts of milk solids, 10 parts of food additives, 12 parts of flavor powder and 0.002 parts of black truffle powder.

[0058] Furthermore, the modified oil is an ester-exchanged oil.

[0059] Furthermore, the transesterified oil is obtained by subjecting palm olein (iodine value 56) to a completely random transesterification.

[0060] The mass ratio of hazelnuts to almond chips in the middle layer is 5:3.

[0061] The milk solids used are skimmed milk powder.

[0062] Palm oil is used as vegetable oil.

[0063] The food additive is polyglycerol ricinoleate PGPR.

[0064] The flavor powder is made from milk fat.

[0065] In addition, this embodiment also provides a method for preparing the above-mentioned nut golden truffle chocolate with a three-layer sandwich structure, comprising the following steps:

[0066] Step 1, preparing the outer layer material: accurately weighing cocoa liquor, cocoa butter, cocoa powder, milk solids, white sugar, modified oils and fats, milk fat and food additives, and putting the raw materials into a mixing equipment for mixing and stirring to obtain a primary mixture; grinding the obtained primary mixture in a fine grinding and refining equipment, and after refining, passing through a 70-mesh sieve; heating the obtained slurry to 42°C in a temperature control machine, cooling it to 27°C, and then returning it to 29°C, wherein the temperature control index is 5.

[0067] The grinding fineness is 20 μm and the refining time is 6 hours.

[0068] Step 2, prepare the core layer material: accurately weigh the vegetable oil, cocoa powder, white sugar, milk solids, food additives, flavor powder and black truffle powder, and put each raw material into a fine grinding and refining machine, stir and mix evenly at 40°C; then place it in a fine grinding and refining equipment for fine grinding, pass it through a 70-mesh sieve, and cool it to 29°C in a temperature control machine.

[0069] The fine grinding temperature was 52°C, the time was 16 h, and the fineness was 20 μm.

[0070] Step 3, product molding: inject the outer layer material into the cold pressing mold through a pouring machine, and then use a cold cone to press the outer layer material into a 1.7mm thick chocolate shell; use a granulating device to put the whole hazelnuts into the chocolate shell; then use a granulating device to sprinkle almond crumbs into the chocolate shell; inject the core layer material into the chocolate shell, leaving a gap of 2mm in height, shake, expel the air, and cool and solidify; pour the outer layer material into the gap through a pouring machine so that the core layer material is completely covered, shake, and expel the air; use a cooling tunnel to cool the poured product; demold the cooled finished chocolate, and coat it with cocoa powder after demolding to prepare a nut gold truffle chocolate product with a three-layer sandwich structure.

[0071] The cooling and solidification temperature was 9°C and the time was 11 minutes.

[0072] The poured product was cooled at 10°C for 32 minutes.

[0073] The method also includes packaging the prepared nut golden truffle chocolate with a three-layer sandwich structure using a sterilized packaging material.

[0074] Example 3

[0075] The preparation method of the nut golden truffle chocolate with a three-layer sandwich structure provided in this embodiment is basically the same as that in Example 1, except that: the specific raw material composition and the specific preparation method of the nut golden truffle chocolate with a three-layer sandwich structure in this embodiment are different; the specific raw material composition and the specific preparation method of the nut golden truffle chocolate with a three-layer sandwich structure in this embodiment are as follows:

[0076] A nut golden truffle chocolate with a three-layer sandwich structure, the nut golden truffle chocolate comprises an outer layer, a middle layer and a core layer, the middle layer is arranged between the outer layer and the core layer, wherein:

[0077] The outer layer is composed of the following raw materials by weight: 25 parts of cocoa liquor, 20 parts of cocoa butter, 15 parts of cocoa powder, 20 parts of milk solids, 28 parts of white sugar, 5 parts of modified oils and fats, 5 parts of milk fat and 1 part of food additives;

[0078] The middle layer is composed of the following raw materials by weight: 10 parts of hazelnuts and 8 parts of almond chopped wood;

[0079] The core layer is composed of the following raw materials in parts by weight: 50 parts of vegetable oil, 10 parts of cocoa powder, 15 parts of white sugar, 30 parts of milk solids, 13 parts of food additives, 14 parts of flavor powder and 0.002 parts of black truffle powder.

[0080] Furthermore, the modified oil is an ester-exchanged oil.

[0081] Furthermore, the transesterified oil is obtained by subjecting palm olein (iodine value 56) to a completely random transesterification.

[0082] The mass ratio of hazelnuts to almond chips in the middle layer is 5:4.

[0083] The milk solids are selected from whey protein powder.

[0084] The vegetable oil of choice is peanut oil.

[0085] Food additives include flavoring agents.

[0086] Erythritol is used as the flavoring agent.

[0087] Oatmeal powder is used as flavor powder.

[0088] In addition, this embodiment also provides a method for preparing the above-mentioned nut golden truffle chocolate with a three-layer sandwich structure, comprising the following steps:

[0089] Step 1, preparing the outer layer material: accurately weighing cocoa liquor, cocoa butter, cocoa powder, milk solids, white sugar, modified oils and fats, milk fat and food additives, and putting the raw materials into a mixing device for mixing and stirring to obtain a primary mixture; grinding the obtained primary mixture in a fine grinding and refining device, and after refining, passing through a 100-mesh sieve; heating the obtained slurry to 45°C in a temperature control machine, cooling it to 28°C, and then returning it to 30°C, wherein the temperature control index is 5.5.

[0090] The grinding fineness is 25 μm and the refining time is 8 hours.

[0091] Step 2, prepare the core layer material: accurately weigh the vegetable oil, cocoa powder, white sugar, milk solids, food additives, flavor powder and black truffle powder, and put each raw material into a fine grinding and refining machine, stir and mix evenly at 45°C; then place it in a fine grinding and refining equipment for fine grinding, pass through a 100-mesh sieve, and cool to 30°C in a temperature control machine.

[0092] The fine grinding temperature is 60°C, the time is 20h, and the fineness is 25μm.

[0093] Step 3, product molding: inject the outer layer material into the cold pressing mold through a pouring machine, and then press the outer layer material into a 2mm thick chocolate shell through a cold cone; use a granulating device to put the whole hazelnuts into the chocolate shell; then use a granulating device to sprinkle almond crumbs into the chocolate shell; inject the core layer material into the chocolate shell, leaving a gap of 2.5mm in height, shake, expel the air, and cool and solidify; pour the outer layer material into the gap through a pouring machine so that the core layer material is completely covered, shake, and expel the air; use a cooling tunnel to cool the poured product; demold the cooled finished chocolate, and coat it with cocoa powder after demolding to prepare a nut gold truffle chocolate product with a three-layer sandwich structure.

[0094] The cooling and solidification temperature was 15°C and the time was 12 minutes.

[0095] The poured product was cooled to 15°C for 40 minutes.

[0096] The method also includes packaging the prepared nut golden truffle chocolate with a three-layer sandwich structure using a sterilized packaging material.

[0097] Performance test: The nut golden truffle chocolate samples provided in Examples 1 to 3 are respectively marked as Examples 1 to 3; and the relevant properties of the nut golden truffle chocolate provided in Examples 1 to 3 are respectively tested as follows:

[0098] 1. Taste test: The test method is to use the following evaluation method, and 10 professional judges evaluate the taste of each group of nut gold truffle chocolate when it melts in the mouth (0 to 10 points, the higher the value, the better the taste).

[0099] 2. Appearance test: The test method is to store each group of nut golden truffle chocolates at 20°C for 6 months after coating. Afterwards, 10 professional judges will conduct a comprehensive evaluation of the gloss of each group of nut golden truffle chocolates (0-5 points, 1 is frosty, 2 is dull, 3 is slightly dim, 4 is slightly dull, and 5 is shiny).

[0100] The obtained test data are recorded in Table 1 and Table 2 below:

[0101] Table 1 Taste performance test results of each group of nut golden truffle chocolate

[0102] Group Average score Example 1 Group 9.5 Example 2 Group 10 Example 3 Group 10

[0103] Table 2 Appearance performance test results of each group of nut golden truffle chocolate

[0104] Group Average score Example 1 Group 5 Example 2 Group 5 Example 3 Group 5

[0105] By comparing and analyzing the relevant data in Table 1 and Table 2, it can be seen that the nut golden truffle chocolate with a three-layer sandwich structure prepared by the present invention not only has good taste performance, but also has an excellent shelf life, and can be mass-produced, effectively ensuring its quality. This shows that the nut golden truffle chocolate with a three-layer sandwich structure and the preparation method thereof provided by the present invention have a broader market prospect and are more suitable for promotion.

[0106] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0107] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A nut golden truffle chocolate with a three-layer sandwich structure, characterized in that: The nut golden truffle chocolate comprises an outer layer, a middle layer and a core layer, wherein the middle layer is arranged between the outer layer and the core layer, wherein: The outer layer is composed of the following raw materials in parts by weight: 20-25 parts of cocoa liquor, 12-20 parts of cocoa butter, 10-15 parts of cocoa powder, 15-20 parts of milk solids, 20-28 parts of white sugar, 3-5 parts of modified oils and fats, 3-5 parts of milk fat and 0.5-1 part of food additives; The middle layer is composed of the following raw materials by weight: 8 to 10 parts of hazelnuts and 6 to 8 parts of almond chips; The core layer is composed of the following raw materials in parts by weight: 40 to 50 parts of vegetable oil, 5 to 10 parts of cocoa powder, 10 to 15 parts of white sugar, 12 to 30 parts of milk solids, 7 to 13 parts of food additives, 10 to 14 parts of flavor powder and 0.002 parts of black truffle powder.

2. The nut golden truffle chocolate with a three-layer sandwich structure according to claim 1, characterized in that: The modified oil is selected from ester-exchanged oil.

3. The nut golden truffle chocolate with a three-layer sandwich structure according to claim 1, characterized in that: The mass ratio of hazelnuts to almond chips in the middle layer is 4-5:3-4.

4. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1, preparing the outer layer material: accurately weighing cocoa liquor, cocoa butter, cocoa powder, milk solids, white sugar, modified oil, milk fat and food additives, and putting the raw materials into a mixing device for mixing and stirring to obtain a primary mixture; grinding the obtained primary mixture in a fine grinding and refining device, and after refining, passing through a 30-100 mesh sieve; heating the obtained slurry to 40-45° C. in a temperature regulating machine, cooling it to 26-28° C., and then returning it to 28-30° C., wherein the temperature regulating index is 4.5-5.5; Step 2, prepare the core layer material: accurately weigh the vegetable oil, cocoa powder, white sugar, milk solids, food additives, flavor powder and black truffle powder, and put each raw material into a fine grinding and refining machine, stir and mix evenly at 35-45°C; then place it in a fine grinding and refining equipment for fine grinding, pass through a 30-100 mesh sieve, and cool it to 28-30°C in a temperature regulating machine; Step 3, product molding: inject the outer layer material into the cold pressing mold through a pouring machine, and then use a cold cone to press the outer layer material into a 1.5-2mm thick chocolate shell; use a granulating device to put the whole hazelnuts into the chocolate shell; then use a granulating device to sprinkle almond crumbs into the chocolate shell; inject the core layer material into the chocolate shell, leaving a gap of 1.5-2.5mm in height, shake, expel the air, and cool and solidify; pour the outer layer material into the gap through a pouring machine so that the core layer material is completely covered, shake, and expel the air; use a cooling tunnel to cool the poured product; demold the cooled finished chocolate, and coat it with cocoa powder after demolding to prepare a nut gold truffle chocolate product with a three-layer sandwich structure.

5. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to claim 4, characterized in that: In the step 1, the grinding fineness is 15 to 25 μm, and the refining time is 5 to 8 hours.

6. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to claim 4, characterized in that: In the step 2, the fine grinding temperature is 45-60° C., the time is 12-20 hours, and the fineness is 15-25 μm.

7. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to claim 4, characterized in that: In the step three, the cooling and solidification temperature is 4 to 15° C. and the time is 10 to 12 minutes.

8. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to claim 4, characterized in that: In the step three, the temperature of cooling the poured product is 5 to 15° C. and the time is 25 to 40 minutes.

9. The method for preparing the nut golden truffle chocolate with a three-layer sandwich structure according to claim 4, characterized in that: In the step three, the method further includes packaging the prepared nut golden truffle chocolate with a three-layer sandwich structure using a sterilized packaging material.