enriched chocolates, regardless of the type of chocolate. However, the
addition of freeze dried extract also points to potentially effective alternative
for that purpose. Due to the lower recovery yield of polyphenols
in the freeze dried extract, a more pronounced and higher enrichment
of chocolates containing 1% of the corresponding extract is not possible.
Considering that the best results for enhancement of polyphenols content
of chocolates were obtained by using 3% of concentrated extract,
the optimal solution would be to utilize a freeze-dried concentrate of
raspberry leaf extract for that purpose.