**2.2 Preparation of mix**

The sun-dried Chinese chestnuts were roasted after being ground into a grainy powder. The flaxseeds were roasted and ground into powder in a same manner. Externally added sugar and any kind of preservatives were avoided. The dried and roasted chestnuts and flaxseeds were combined in a ratio of 80:20 with the roasted powders. **Figure 6** summarises the schematic flow diagram of the formulation and preparation of the chocolate coated chestnut.
