"Mapc" / "Mars" (USA)
- this is the slogan of this delicious and beloved bar. Eating it in food is an easy and affordable way to satisfy hunger. The bar has been made since 1932, since then its recipe has not changed. The United States is the birthplace of chocolate. And now Mars bars have long been popular all over the globe. The proportion of ingredients changes from time to time. But the hallmark of "Mars" is always a thick chocolate layer. Caramel filling, nougat and almond crumbs harmoniously complement the pleasant taste of chocolate. No wonder this bar was one of the first to come from abroad to the post-Soviet space.
"Snickers" in translation means "laughter", "chuckle". The beginning of production falls on 1923, the manufacturer is Frank Mars. Chocolate is called "Snickers" in honor of the family's favorite horse. It is a bar, which contains peanuts (there are variations with seeds and nuts), nougat, caramel. 
Alpen Gold / Alpen Gold (USA)
Chocolate Alpen Gold came to our market in the early nineties of the last century and very successfully began to conquer domestic sweet teeth. After all, chocolate is of excellent quality and very tasty, and bright packaging is sure to catch the eye even from the farthest shelves. And the brand slogan speaks for itself.
Marketing "Alpen Gold" has chosen the path to the elite segment of the chocolate market. And the variety of their products allows the consumer to choose a chocolate bar to suit their taste and mood.
"Chocolate Korkunov" / "Mars" (USA, Russia)
Chocolate is produced in Russia. Since his main sales take place in the Russian Federation, it is there that he is most famous. "BUT. Korkunov" has a delicate chocolate flavor. It really tastes like natural chocolate. It does not contain coconut or palm kernel oil. The factory tries to observe the classic canons of chocolate production.
Read also:.
"Hestle" / "Nestle" (Switzerland)
Which of the modern kids does not know the bright and funny rabbit Kviki? It must be hard to find such a child. does an excellent job of including healthy milk in the diet of children. After all, not everyone loves it in its purest form.
Company, ready-made breakfasts and other delicious products. And all these delicacies are accompanied by a magical aroma of cocoa and a delicate taste.
Milka / Kraft Foods (Switzerland)
Delicious delicate chocolate "Milka" began its history back in 1901. And today it is one of the most popular chocolates in Europe. The traditions of taste have been preserved to this day, one of the secrets of the popularity of which is the addition of real alpine milk to the product. The fantastic lilac ladybug on the packaging makes the chocolate recognizable and can no longer be confused with any of the rivals. And when choosing a gift for a real sweet tooth, be sure to pay attention to the huge chocolate bars of this brand. This will cheer you up and at the same time give you the opportunity to enjoy a rather big company.
Chocolateduplanteur
Ivory Coast
Each of the seven bars of Planter's Chocolate is made from cocoa from one of the country's seven growing regions. This is a rare opportunity to compare seven flavors of the same product. No additives, from 70% cocoa.
CioccolatodiModica
Italy
Homogenization is the process of mixing cocoa with other ingredients into a coherent whole. Thanks to homogenization, the chocolate began to melt in the mouth. At L'Antica Dolceria Bonajuto in Modica, Sicily, chocolate is made the old fashioned way without the use of homogenization. This chocolate crunches on the teeth and looks like cocoa pounded with sugar.
Scharffen Berger
San Francisco, USA
This is the first chocolate company, among those founded over the past 50 years in the world, which, in the process of making chocolate products, unlike other manufacturers using glazing technology by melting finished chocolate, began to receive chocolate directly by processing cocoa beans. Six days a week, this factory is available to tour groups for free.
MoleNegro
Mexico
Mexican cuisine treats chocolate not only as a sweet. A mole sauce of chili, dark chocolate, and spices for chicken or turkey is common. Hit factory Chocolate Mayordomo de Oaxaca - Mole Negro from black chili peppers, cocoa beans, peanuts, cinnamon and dozens of other ingredients.
Lotte
Japan
The most popular Japanese chocolate comes from Korea. The Lotte factory appeared in Japan after World War II. It was here that the confectioners' madness manifested itself at its best: a variety of shapes from classic tiles to koala bears. Cocoa content from 35% to 88%, variety of fillings from almond to raspberry.
PierreMarcolini
Belgium
Pierre Marcolini is the most successful chocolate master in Belgium, boutiques named after him are open not only in Belgium, but also in Tokyo, New York and even with the main competitors - in Paris. In 2007, Forbes called Marcolini chocolate "the most expensive chocolate in the world" - $ 102 for 450 g. But in Brussels, on the Grand Sablon, his candies are sold at more benign prices.
Casepchocolates
Mexico
The factory in the state of Tabasco cultivates the rarest type of cocoa - criollo. The factory operates on a full cycle from the collection of beans to the production of chocolates. They also sell cocoa paste (without additives) - this is the mass obtained after grinding roasted and peeled beans. From such a paste, you can prepare both sweet glaze and spicy sauce for meat.
Lithuania
The oldest factory in the country. Since 1913, it has been producing dozens of sweets with different fillings, in the form of different figures and dragees according to traditional and modern recipes. But the main character is biochocolate made from 100% organic raw materials. The bitter bio-tile contains 70% cocoa, the aroma of which breaks through even through dense foil, and milk chocolate really has the taste of fresh milk.
Jean-Paul Hevin
France
Chocolate of the most different forms from the best cocoa beans of the world. Sweets can be in the form of cigars, shoes, in the form of a female breast. Toppings are added very different according to the season, among them may be Roquefort cheese. Candies are made from bitter or sweet chocolate with coconut, ginger or almond milk. In Paris, chocolate of this brand is sold in boutiques and on the second floor of Printemps.
Italy
Pralines and whole hazelnuts in chocolate are packaged in foil with the inscription "Bacio", that is, "kiss", and provided with notes with aphorisms about love. Since its appearance in 1922, "Bacio" has become a romantic symbol - you can give one "kiss", or you can give a whole bag, and even with predictions.
Morozoff
Japan
The company was founded in 1931 by a Russian confectioner with the money of a Japanese. True, German and French chocolate boutiques ousted the company store from Tokyo, but in supermarkets Morozov's sets are sold out instantly, although this chocolate costs five times more than the competitor's goods adjacent to it on the shelves.
SaltychocolateSalazon Salted Chocolate Bars
The first definition that comes to mind when you hear the word "chocolate" is sweet. But, as it turned out, it can be salty. Moreover, many confectioners call this combination quite natural, because salt is able to emphasize the sweet taste of the product and even enhance it. One of the brands that produce dark chocolate with salt is the Salazon company. And to make it easier for the buyer to find a bar with an unusual additive, the American manufacturer depicted several workers extracting salt right on the packaging and even on the chocolate itself. Organic chocolate is produced in small batches, and the sea salt included in its composition is brought from deposits in South America. In addition to the one-salt variety, the brand offers salt and pepper, salt and cane sugar, and salt and ground coffee flavors.
Belgium
The supplier of the Belgian royal court makes factory-made chocolate of home quality. Chocolates with fillings for every taste - and truffles, and marzipan, and caramel, and creamy almond paste, and nut cream, and fruits, and even champagne.
ComptoirduCacao
France
In a small family business, chocolate is made by hand: milky, bitter, crunchy, with coffee beans, spices, marmalade fillings and praline sweets. In Paris, such chocolate can be bought in the boutique at 194 Avenue Versailles and in the department store Le Bon Marché.
Ghirardelli
San Francisco, USA
If in a city where sights and gastronomic pleasures are more than enough, the Ghirardelli chocolate factory has become the center of attraction for the curious sweet tooth, then it’s worth a look here. A chocoholic's dream is located in Girardelli Square, just off the popular Pier 39. Here you can see how chocolate is made and treat yourself to treats at a local cafe. Especially recommended is the American classic - Hot Fudge Sunday with chocolate and hazelnut ice cream.
Villajoyosa and Alicante, Spain
Once in this city, you can visit the local chocolate museum, where you can learn everything about how your favorite drug is made. Glory to this city came when the country began to import cocoa beans from Ecuador and Venezuela, in the 18th century. The fame of the Valor chocolate brand has spread not only to Spain, but to the whole of Europe. The main company store and cafe of this brand are located in Alicante. Here, along with chocolate mousses and chocolate ice cream, you have the opportunity to taste churros. Churosse is a sweet pastry in the form of a fried choux pastry sausage. In Spain, this dish is traditionally served for breakfast. Chuross is especially good with a cup of Valor hot chocolate.
VaLrhona
Ten-l'Hermitage, France
This company was founded in 1922 by the culinary specialist Monsieur Gironier. Today, this company is the leading chocolate manufacturer in the world, especially in the luxury and fine chocolate segment. The factory has its own school for professional confectioners, chefs and food suppliers. Even amateurs can learn at school. By enrolling in a 3-day course worth $1,000, anyone can learn how to cook delicious desserts.
TOBLERONE
Zurich and Bern, Switzerland
The most famous chocolate in Switzerland, whose triangular shape resembles the peaks of the Alps, was first created in the early 20th century in Bern.
Hershey's
Hershey, USA
Today, the small town of Hershey, Pennsylvania is considered the “Sweetest Place on Earth”. It owes its appearance to chocolate and confectioner Milton Hershey, who decided to build a factory here for the production of a rare delicacy for the United States. This was in 1901. Americans love chocolate. The factory grew, more and more employees became, and Hershey, like a caring boss, decided to provide his staff with everything they needed - so cozy houses with lawns, tree-lined streets, shops and schools appeared around the factory. The city exists and thrives to this day, and Hershey's is one of the largest and oldest chocolate companies in the United States. It is here that the famous Hershey’s Kisses sweets and many other delicious things are made, and the city itself literally lives on chocolate. For travelers with a sweet tooth, a whole Hersheypark chocolate amusement park has been built here, and you should definitely visit Hershey’s Chocolate World, where you can see the process of making chocolate. Today, Hershey is an attraction, so guests travel around the factory workshops on a mini-train. Children and adults are still delighted, and it is simply impossible to resist shopping at a local store.
Birmingham, UK
Another giant of the chocolate industry, but on the other side of the Atlantic. True, here the secrets of chocolate are put on stream. Cadbury World is everything you ever wanted to know about chocolate and more. Cadbury World tells the story of chocolate from the time of the Aztecs, the production process is also shown, but not in full, but you can make your own sweets and taste as much as you like.
Stettler
Geneva, Switzerland
Compared to other manufacturers, Stettler can be called a young company - they began to make chocolate here only in 1947, but in terms of quality it is not inferior to its competitors. On Avenue Blanc there is a shop and a chocolate workshop, although it would be more correct to call it a laboratory. Chocolatiers approach chocolate making like creating a work of art.
Le Chocolatier Manon
Brussels, Belgium
Belgium is also proud of its chocolate, and deservedly so. At the Le Chocolatier Manon factory, chocolate is still made by hand and with great love, which is why it turns out so delicious. Everyone will be able to see how the amazing process of creating chocolate pleasures takes place. However, the visit is possible only as part of an organized group and must be booked in advance.
lavender chocolateDagobalavenderblueberry
Lavender has long been known as a healing herb with soothing properties. Perhaps that is why she was chosen by American chocolatiers who decided to make chocolate, the effect of which would be equal to several hours spent in the SPA-salon. This is how bitter dark chocolate was born. In addition to lavender, which gives the tile a pleasant aroma, it contains blueberries, which have antioxidant properties. In 2001, ex-chef Frederik Schilling decided to start producing organic Dagoba chocolate, whose name translates from Sanskrit as “temple of the gods”. For the production of tiles, he selected organic cocoa beans, hand-harvested in Ecuador, Costa Rica and Madagascar. In addition to lavender and blueberries, raspberries, lemon peel, rosemary, cardamom and even clover are also added to Dagoba chocolate.
Perugina
Perugia, Italy
Americans have Hershey's Kisses, and passionate Italians have Baci. Italian kisses are made in Perugia, and they share their love for chocolate with great pleasure. In 2007, the House of Chocolate, Casa del Cioccolato, was opened here, the doors of which are open to guests from all over the world. It all starts with the chocolate museum, where they tell about the history of the Perugina company and the Baci brand, then they invite you to the holy of holies - factory shops. For those who want to try themselves in the role of a chocolatier, there is a school.
Al Nassma camel milk chocolate
Camel milk is a popular product. Consumers are interested in chocolate made from camel milk. An unusual delicacy is produced by a company whose representatives claim that such chocolate is healthier than traditional chocolate and, due to its reduced fat content, is suitable even for diabetics. Traditional oriental sweets are used as additives in chocolate: honey, nuts and spices. So far, you can buy an unusual sweet only directly from the manufacturer, as well as in hotels and airports in the country, but Al Nassma is already thinking about entering the European market.
ChocolateWithabsintheVillars Larmes d'Absinthe
Switzerland
Chocolate with the addition of alcohol is not uncommon: Cherry in cognac sweets were sold in Soviet stores. But the Swiss company Villars, which has existed for more than a century and launched dark chocolate with absinthe on the market, managed to surprise even the most sophisticated sweet tooth. The taste of chocolate with absinthe is especially sharp when it begins to melt in the mouth and release the bitterness of wormwood tincture. It is unlikely that you will be able to get drunk from an unusual delicacy, because the absinthe content in chocolate is only 8.5%. By the way, the Villars chocolate house produces several more types of alcoholic chocolate, for example, with quince, pear and plum vodka, as well as cognac.
ChocolatecotasteblacktruffleMast Brothers Chocolate Black Truffle
New- York, USA
Black truffles are an expensive and rare product, and chocolate with them is even more rare. Moreover, truffles mean valuable edible tubers, the price of which is over $2,000 per kg. The production of treats with unusual fillings was established by two brothers - Rick and Michael Mast. Their factory is one of the few in the US where all chocolate is handmade, including the processing of natural cocoa beans and product packaging. In addition to 74% chocolate and an expensive delicacy, a pinch of sea salt is added to the chocolate bar. The delicacy has an earthy taste inherent in the truffle, which is revealed in a special way as soon as the chocolate begins to melt in the mouth.
Sprungli, Lindt and Teuscher
Zurich, Switzerland
There are three famous chocolate factories in Switzerland at once. You can spend long and sweet hours in this largest Swiss city, enjoying the taste and tasting chocolates of various shapes. If you get to Paradenplatz, you will find a huge chocolate shop called Confiserie Sprüngli, which can be called a chocolate lover's paradise. Confiserie Sprüngli makes premium chocolate and world-famous Luxemburgerli macaroons. Few people know, but the company that owns the Sprüngli brand is called Lindt & Sprüngli and also produces the famous Lindor candies and chocolate bunnies. The Lindt & Sprüngli factory (Seestrasse 204, 8802 Kilchberg, Switzerland) has a museum that you can visit for free, but you should check the opening hours in advance.
Without a shadow of a doubt, it can be argued that the army of chocolate lovers is many times greater than the number of people who do not accept this dessert in any form. There is a strict classification of the assortment of chocolate, and if at least some parameters do not meet the requirements of GOST, then this product has no right to be called chocolate, but can only be called a “tile” or “bar”.
How many main types of chocolate are there and what is included in its composition
The first thing to start with a story about this product is what is included in the composition of chocolate at the request of the State Standard of the Russian Federation. The composition of chocolate according to GOST R 52821-2007 “Chocolate. General specifications" should include: cocoa butter, powdered sugar, grated cocoa fruits, emulsifier E322 lecithin. Vanillin or vanillin flavoring, identical to natural, is added to some types of chocolate, as well as various fillers: whole, crushed and grated nuts, wafer crumbs, raisins and other dried fruits and berries, caramel pieces, puffed rice and much more.
Different types of chocolate are made from cocoa powder and cocoa butter with added sugar. Preservatives in a quality product should not be, although their presence is allowed in the amount of not more than 5% of the total mass of the product. Preservatives, if any, must be indicated on the label: sorbitol, sorbic acid, calcium sorbate.
The classification of types of chocolate according to the requirements of the State Standard is as follows:
White chocolate (made without grated cocoa, only using cocoa butter, does not have the taste and smell characteristic of chocolate).
Chocolate with large additions (whole and coarsely ground nuts, raisins, waffle pieces, etc.).
Chocolate with finely ground additions (grated nuts, wafers, etc.).
Chocolate with filling (not less than 40% of chocolate mass and not more than 60% of filling).
Here you can see photos of types of chocolate depending on their classification:
There are other types of chocolate products such as:
- confectionery bar with cocoa butter content from 25 to 40%;
- confectionery bar with partial replacement of cocoa butter with hydrogenated vegetable fats;
- sweet bar, in which there are no cocoa products at all, but only soybean meal (meal is a type of soybean oil production waste) and hydrogenated fats.
Speaking about what chocolate is like, any confectioner will say that confectionery and sweet tiles have only an indirect relation to this product.
Please note: there is no dark chocolate in the “Classification of Chocolate” list (not to be confused with dark and bitter!). Dark chocolate is just one of the types in the assortment of regular chocolate, and in vain some people consider it “the same”, “real”. The black color of such tiles is provided by dyes, and it is usually made from cocoa waste.
In order not to make a mistake and buy really chocolate, and not its substitute, carefully study the label. Chocolate is a type of product. This word must be on the package. If it says “Chocolate”, “Chocolate”, “Chocolate”, but nowhere does the word “chocolate” appear - this is a trick of the manufacturer aimed at misleading the buyer.
No matter how many types of chocolate you try, you will always taste the real product from a chocolate bar or bar.
Another criterion for classifying the assortment of chocolate from cocoa powder is the form:
Tiled chocolate.
Figure chocolate.
Bars.
Chocolate glaze.
Once upon a time, even not very expensive sweets were doused with molten chocolate glaze. In 1986, the prescription collection of Gosagroprom approved cocoa butter equivalents for use in chocolate icing. Until now, there is no GOST for chocolate icing, so manufacturers have the right to use any components. Most often, these are hydrogenated rapeseed, soybean and cottonseed oils. To give at least some chocolate flavor, grated cocoa fruits, cocoa wella, and flavors are used.
This equivalent is easy to determine for yourself - try the candy dousing separately from the filling. You don't have to be an expert to catch the difference.
Classification of the assortment of chocolate from cocoa powder according to GOST (with a table)
The variety of types and characteristics of the assortment of chocolate depends on the technological schemes of production.
In addition, the main types of chocolate are classified:
- in shape and size;
- on the composition and method of processing the chocolate mass.
According to the shape and size, they distinguish chocolate in bars of 100 g or less, chocolate bars, curly weight up to 250 g, chocolate medals, patterned chocolate - flat relief figures of small size (usually included in Chocolate Set sweets).
Classification of chocolate according to GOST, depending on the recipe and processing method:
- ordinary with and without additions;
- dessert with and without additions;
- with fillings;
- diabetic (sugar is replaced by orbit or xylitol);
- white.
Table "Classification of chocolate" according to GOST:
The mass fraction of cocoa products in chocolate must be at least 25%.
Analysis of the structure of the assortment of chocolate
When analyzing the assortment of chocolate, it should be noted that ordinary chocolate is produced from any cocoa beans (with a predominance of consumer ones), without conching. Therefore, it has lower aromatic and taste qualities, less fine dispersion (92%). The sugar content in it is not more than 63%.
Dessert chocolate is produced only from noble varieties of cocoa beans by long conching. Therefore, it has high taste and aromatic qualities, fine dispersion (96 - 97%). The sugar content in it is not more than 55%.
Porous chocolate is produced, as a rule, from the dessert mass by vacuuming, it has increased fragility and tenderness.
Chocolate with filling is produced, as a rule, from ordinary chocolate mass in the form of bars, bars and figures (shells, horns, horseshoes and others). The content of the filling for chocolate in the form of loaves is at least 35%, for chocolate with a net weight of more than 50 g - at least 20%.
Powdered chocolate is made from cocoa mass, vanillin and powdered sugar with and without the addition of dairy products. It is intended for preparing a drink by diluting with hot water or milk in a ratio of 1:1, or 1:2 (to taste).
Couverture - liquid chocolate, used for glazing sweets, waffles, marshmallows. Fat should be 34 - 37%.
White chocolate is produced from ordinary chocolate mass without grated cocoa, i.e. it contains cocoa butter, powdered sugar, milk and flavoring.
The structure of the assortment of chocolate also includes a diabetic product, which is intended for patients with diabetes. In it, sugar is replaced with sorbitol or xylitol (for example, Northern Lights, Dairy with xylitol).
Varieties of chocolate depending on the additions
Differences in the classification and characteristics of the assortment of chocolate between different varieties are determined by the recipe ratios of sugar, cocoa mass and cocoa butter. The introduction of the best varieties of cocoa beans (Arriba, Java, Guayaquil, etc.) into the recipe improves the quality and makes it possible to obtain chocolate with different taste properties.
Ordinary chocolate is sweeter than dessert chocolate, it contains more sugar (up to 63%) and less cocoa mass (35%).
Dessert chocolate has higher taste and aromatic qualities, fine dispersed solid phase. Its composition is characterized by a high content of cocoa mass (at least 45%) and a lower content of sugar, so its taste is sweet with bitterness, the aroma is chocolate, pronounced.
Both dessert and ordinary chocolate can be without additions and with additions. Chocolate without additives is made from cocoa mass, cocoa butter and sugar with aromatic substances, mainly vanillin. Chocolate with additions is prepared on the basis of chocolate mass. Additions, unlike fillings, are distributed evenly throughout the mass of chocolate.
What are the types of chocolate depending on the various additives?
Varieties of chocolate, depending on the additions, there are the following:
Lactic. Powdered or condensed milk.
Walnut. Roasted nuts, crushed, whole or crushed (15-35%).
Coffee. Ground coffee or coffee extract (3-5%).
With waffles. Wafer crumbs (4.4 - 6%).
With special additives (nuts, cola and vitamins). Nuts, cola with caffeine, theobromine, alkaloids (6%), with vitamins C, A, B.
With fruits. Dry fruits, candied fruits, zest (1-12%).
With grillage. Crushed caramel mass with nuts (15%).
Classification and assortment of chocolate brands
Dessert chocolate without additives includes the following trademarks: Guards, Golden label, Sport, Chocolate medals; with additions - Golden Anchor (with almonds, tangerine peel, milk), Mocha (with ground coffee and milk powder), New Moscow (with milk powder, cognac and cinnamon), Moscow (with milk and tea extract), etc.
There is relatively little theobromine in ordinary chocolate, so children's products are produced mostly in the form of ordinary chocolate.
Ordinary chocolate without additives goes on sale under the names Vanilla, Children's, Circus, Road, Views of Moscow; with additions - Chocolate with nuts, Pushkin's Tales, Krylov's Fables (with powdered milk and roasted almonds), Creamy, Pussy, Thumbelina (with powdered milk), Alenka (with skimmed milk powder
To obtain porous chocolate, the chocolate mass cast into molds is kept in vacuum boilers. Assortment of aerated chocolate: without additions - Slava; with additions - Rocket (milk powder and corn flakes), Humpbacked Horse (milk powder).
White chocolate is obtained without the addition of cocoa liquor. In its formulation, it contains only cocoa butter, powdered sugar with various additives and has a creamy color, does not contain theobromine. Assortment: Khreshchatyk, White, etc.
Chocolate with filling is made from ordinary chocolate mass. The fillings used are: fondant with tangerine jam (chocolate with filling), fondant (Chocolate Bugs), fondant-creamy (Chocolate Rachki), praline, i.e. walnut (loaves and figures, chocolate Shells), praline with waffle crumbs (Bananas) , fruit and marmalade (loaves and figures), etc.
Diabetic chocolate is made with sugar substitutes.
Artificial chocolate contains virtually no cocoa products. Instead of cocoa butter, hydro-fat, confectionery fat, nut mass, soy, milk powder are used. Artificial types of chocolate: Soy with peanuts (on hydrofat), soy bars, milk.
Below are photos of the assortment of chocolate of various brands:
Powdered chocolate often contains slightly more sugar than regular chocolate and is made from cocoa liquor without cocoa butter, resulting in a powdered form. Powdered chocolate is produced with the addition of milk powder and powdered sugar to cocoa powder.
All these types of chocolate are distinguished by shape: chocolate in bars, figured and patterned. Chocolate in rectangular bars weighing 100 grams or less is the most common form of chocolate. Figured chocolate has the appearance of solid, hollow or stuffed figures. It includes loaves, bombs, eggs, shells, animals, fish, crustaceans, bugs, etc. Sometimes surprises are put into hollow figures (children's toys, not glass, without sharp parts). Patterned chocolate - flat relief figures of small size, without filling or with filling, it is usually included in a chocolate set.
Varieties of dark chocolate by cocoa content and taste
There are several varieties of dark chocolate, based on the content of grated cocoa in it and the taste of the bar.
Different manufacturers may have their own variations on this theme. The main thing is bitter chocolate, of which there are a great many types - this is the mandatory content of at least 55% cocoa liquor, at least 30% cocoa butter.
Depending on the proportional ratio of powdered sugar and grated cocoa beans in chocolate, chocolate can be:
- very sweet;
- sweet;
- semi-sweet;
- semi-bitter;
- bitter;
- very bitter.
Mon, 01/10/2012 - 11:26
Today, lovers of sweet tiles can try a treat with curry and absinthe, flower petals and salt and other amazing additives and properties.
Chocolate is one of the most popular products on the planet: in 2011, global sales of chocolate products for the first time in history crossed the $100 billion mark, and since 1995, in many countries around the world, July 11 is even celebrated as the world day of this delicacy. In Russia, about 82% of citizens regularly consume chocolate, and in Europe and the USA this figure is even higher. True, not so long ago, the International Center for Tropical Agriculture scared the sweet tooth with the news that by 2050, due to climate change, chocolate could become a delicacy. In the meantime, this has not happened, sweets manufacturers are inventing new combinations of flavors and fillings of chocolate, and unusual bars from well-known manufacturers are sold at quite reasonable prices.
Camel milk chocolate
In the UAE, camel milk is a popular product: here you can enjoy ice cream made from it, and since spring 2012 you can also try six new flavors of camel milk, launched by Al Ain Dairy, a leading dairy company. But still, the greatest interest among consumers is chocolate made from camel milk. An unusual delicacy is produced by Al Nassma, whose representatives claim that such chocolate is healthier than traditional chocolate and, due to its reduced fat content, is suitable even for diabetics. Traditional oriental sweets are used as additives in Al Nassma chocolate: honey, nuts and spices. So far, you can buy an unusual sweet only directly from the manufacturer, as well as in hotels and airports in the country, but Al Nassma is already thinking about entering the European market.
Chocolate with absinthe
Chocolate with alcohol is not uncommon: Cherry in Cognac sweets were sold in Soviet stores, and later Finnish Fazer vodka sweets appeared on the shelves. But the Swiss company Villars, which has existed for more than a century and launched the bitter chocolate with absinthe Villars Larmes d’Absinthe, managed to surprise even the most sophisticated sweet tooth. The taste of chocolate with absinthe is especially sharp when it begins to melt in the mouth and release the bitterness of wormwood tincture. It is unlikely that you will be able to get drunk from an unusual delicacy, because the absinthe content in chocolate is only 8.5%. By the way, the Villars chocolate house produces several more types of alcoholic chocolate, for example, with quince, pear and plum vodka, as well as cognac.
Chocolate with black truffle flavor
Black truffles are an expensive and rare product, and chocolate with them is even more rare. Moreover, truffles do not mean well-known sweets, but valuable edible tubers, the price of which is over $2,000 per kilogram. The production of treats with an unusual filling was established by two brothers - Rick and Michael Mast, who produce chocolate under the Mast Brothers brand. Their factory is one of the few in the US where all chocolate is handmade, including the processing of natural cocoa beans and product packaging. Rick and Michael come up with unusual chocolate flavors, and the Mast Brothers Chocolate Black Truffle treat fits the bill. In addition to 74% chocolate and an expensive delicacy, a pinch of sea salt is added to the chocolate bar. The delicacy has an earthy taste inherent in the truffle, which is revealed in a special way as soon as the chocolate begins to melt in the mouth.
Chocolate with coconut and curry
Today, chocolate with hot pepper does not surprise anyone, but a sweet delicacy with the addition of Indian curry seasoning is still new to many. Chocolate with an unusual, spicy taste was released by the American company Theo Chocolate. According to the leading chocolatier of the brand, Becky Deauville, she sets no limits when creating combinations of different tastes. As a result, Theo Chocolate brand is actively collecting prestigious awards for flavor combinations such as Fig, Fennel and Almond or Lime Coriander. Milk chocolate with the addition of toasted coconut and spicy curry was no exception. The taste of unusual tiles turned out to be very exotic, and lovers of Indian cuisine will be able to appreciate it first of all. Organic chocolate from the Theo factory has a short shelf life, but is made only from environmentally friendly ingredients.
Chocolate with flower petals
Every child knows about the existence of chocolate with nuts or raisins, which can be found on the shelf of any supermarket. But chocolate bars with the addition of flower petals are not yet so common. Meanwhile, the French company Bovetti has been producing a sweet delicacy with rose petals, jasmine, lavender and violet for several years. The small factory was founded in 1994 at the foot of the French Alps by Walter Bovetti, who left his native Piedmont to fulfill his dream and create a new chocolate brand. Today the company produces about 150 types of chocolate, among which a special place is occupied by bars with various additives. Flower petals become an ingredient in milk, bitter and even white chocolate. They get into Bovetti tiles in dried and candied form. The taste of the petals is barely perceptible, but they emit a pleasant aroma.
salted chocolate
The first definition that comes to mind when you hear the word "chocolate" is sweet. But, as it turned out, it can be salty. Moreover, many confectioners call this combination quite natural, because salt is able to emphasize the sweet taste of the product and even enhance it. One of the brands that produce dark chocolate with salt is the Salazon company. And to make it easier for the buyer to find a bar with an unusual additive, the American manufacturer depicted several workers extracting salt right on the packaging and even on the chocolate itself. Salazon Salted Chocolate Bars organic chocolate is produced in small batches, and the sea salt included in its composition is brought from deposits in South America. In addition to the one-salt variety, the brand offers salt and pepper, salt and cane sugar, and salt and ground coffee flavors.
Chocolate with bacon
Napoleon loved chocolate-covered pork, and Ukrainians are still not averse to eating chocolate-covered bacon - such an item is on the menu of many popular restaurants and is in constant demand. Perhaps these facts prompted the Chicago company Vosges Haut-Chocolate to the idea to combine two Americans' favorite products - bacon and chocolate - in one Mo's Bacon Bar bar. Milk and dark chocolate bars contain pieces of smoked bacon, as well as grains of salt. Those who decide to try the product will have to use all five senses - at least that's what the inscription on the package says. It is worth noting that chocolate with bacon is not the first exotic product of the American brand. Vosges also offers mushroom and peanut butter, Mexican ancho and Japanese wasabi flavored bars. It is said that the palette of unusual chocolate flavors is inspired by the travel experiences received by the owner of the company, Katrina Markov.
lavender chocolate
Lavender has long been known as a healing herb with soothing properties. Perhaps that is why she was chosen by American chocolatiers who decided to make chocolate, the effect of which would be equal to several hours spent in the spa. This is how bitter dark chocolate Dagoba lavender blueberry was born. In addition to lavender, which gives the tile a pleasant aroma, it contains blueberries, which have antioxidant properties. In 2001, ex-chef Frederik Schilling decided to start producing organic Dagoba chocolate, whose name translates from Sanskrit as “temple of the gods”. For the production of tiles, he selected organic cocoa beans, hand-harvested in Ecuador, Costa Rica and Madagascar. In addition to lavender and blueberries, raspberries, lemon peel, rosemary, cardamom and even clover are also added to Dagoba chocolate.
Chocolate with hay flavor
After dried flower petals and rare seasonings, meadow herbs began to be added to chocolate. Especially for the Windsor five-star hotel Coworth Park, the famous English chocolatier Sir Hans Sloan invented and made a special kind of chocolate from seemingly incompatible ingredients - cocoa beans and hay. The exclusive tiles are created by mixing chocolate mass with specially dried and ground grass cut in the meadows next to the hotel. In addition to the smell of hay, notes of jasmine, rose and saffron are also perceptible in Hay milk chocolate - all this, according to the author's idea, should embody the pastoral silence of the hotel surroundings. True, not everyone has the opportunity to appreciate this: there is no talk of a wide sale of unusual chocolate yet, and you can try it either by becoming a guest of the Coworth Park hotel or by purchasing chocolate in a hotel store.
Chocolate for weight loss
Eating sweets and losing weight became possible thanks to the invention of Spanish confectioners, who invented and launched an unusual chocolate for sale, which allows you not to gain excess weight, but, on the contrary, to get rid of it. The product from the company Cocoa Bio, first presented in 2009 at the chocolate exhibition in Madrid, was called Lola, as well as a number of ingredients uncharacteristic of sweets. So, it included special amino acids that suppress appetite. The taste of chocolate for weight loss, which is available in the form of sweets, is no different from the traditional one, but its color is unusual. Sweets have a greenish tint, which is given to them by algae, which are rich in vitamins A and B12. Lola chocolate differs from the usual one in that it is recommended to eat it not after, but before a meal, after which the desire to eat the first, second and dessert should, in theory, disappear.
Chocolate flavors can be varied and very unusual. As a result of research, it was found that it is the most useful. It can normalize blood pressure, raise antioxidant levels, and neutralize the effects of free radicals. The product provides prevention of the occurrence of cancerous tumors. It should be noted that dairy does not have such properties. How is the quality of chocolate determined? First of all, the quality of the raw materials from which it is made is revealed, the origin of cocoa beans, the features of their cultivation, and the processing technology are taken into account.
Consumer properties of dark chocolate
The product is usually classified in accordance with GOST R 528212007.
The content of dry cocoa residue in dark chocolate must be at least 55%, and the amount of cocoa butter - at least 33%. For the manufacture of dark chocolate, it is allowed to use vegetable equivalents of cocoa butter no more than 5% of the total weight. Ideal bitter chocolate has a pleasant pronounced aroma and rich taste, its color is uniform, and the surface is shiny. The sweet has a firm texture and melts in the mouth. According to the state standard, tiles should not have many “bubbles”, deformations are also not allowed.
Quality is also determined by the organoleptic characteristics of chocolate (shape, texture, appearance). A detailed description of the composition can be seen on the back of the tile.
Chocolate is a delicacy that improves mood and gives a boost of energy. Real gourmets can spend a lot of money in order to enjoy a unique, unforgettable taste. On July 11, 1995, chocolate began to celebrate its official birthday. Experts made one curious discovery, which did not delight anyone. Scientists have suggested that by 2050 chocolate may disappear altogether, this will be due to climate change. Most of the inhabitants of our planet do not believe this statement.
Sweets with camel milk and absinthe
There are a huge number of confectionery factories in the world. Year after year, they develop new flavors of chocolate, thereby surprising consumers. Some manufacturers shock by inventing the most unusual fillings. Chocolate containing camel milk is very non-standard. The product is very popular in the United Arab Emirates, but it causes conflicting emotions among Russians. In some countries, camel milk is sold in shops, it is often added to ice cream. Factory employees claim that such a delicacy is more useful: it does not contain so many fats and sugars, respectively, it can be eaten by diabetics.
No less original is chocolate with the addition of absinthe. Sweets go well with some alcoholic drinks. The well-known sweets "Cherry in Cognac" are in great demand, they can often be seen on the festive table. The Finnish factory came up with a recipe for vodka sweets, and the Swiss company Villars surprised even more. Villars confectioners have been engaged for many years, their hallmark is chocolate with alcohol. Confectioners can boast of sweets with the addition of pear and plum vodka. Recently, the whole world has paid attention to Villars: its masters have taken up the production of chocolate with absinthe. The share of absinthe in the product is small (only 8.5%), so you won’t get drunk on sweetness.
Unusual tastes for gourmets
One of the most delicious and at the same time rare sweets is the black truffle, which is very expensive. The American Mast brothers decided to experiment and released chocolate with this delicacy. In their production, sweets are prepared by hand, the processing of beans and packaging are also carried out by people. The smell of Black Truffle chocolate is very rich. Masters put a pinch of sea salt into each tile. Chocolate has a specific taste. Theo Chocolate has released unusual sweets with a spicy taste. We decided to add coconut flakes and curry to the composition; lovers of Indian cuisine may like this chocolate.
There are several other interesting types, for example, chocolate with flower petals. The famous French factory called Bovetti decided to start producing sweets with the addition of rose petals, jasmine, lavender and violet. Today it produces more than 140 types of sweets. In order for the flower petals to take root well inside the tile, they must be dried and candied, then added to the product. As for the taste, the flowers are almost not felt, but the tile smells just divine. The aroma of chocolate attracts and fascinates, but how do you feel about a delicacy with the addition of salt? Such a product will undoubtedly cause a lot of controversy, but experts believe that with the help of salt, the true taste of chocolate can be emphasized. Salazo is one of the salted chocolate companies. For the buyer to immediately recognize it, the label depicts workers diligently extracting salt.
In Ukraine, lard in chocolate is considered a delicacy, while Americans, in turn, are very fond of bacon. Vosges Haut-Chocolate is a famous confectionery factory that has taken up the production of chocolate with bacon. In addition to these sweets, the manufacturer offers many others. One of the most unusual is chocolate with mushrooms. No less original are sweets with the addition of lavender, they have a stunning aroma. Lavender is considered a medicinal herb and many books have been written about its properties. Skillful craftsmen were able to add the plant to the composition of bitter chocolate, such a product was released in America. In addition to lavender, chocolate contains blueberries, which have antioxidant effects, raspberries, lemon zest, cardamom, and rosemary.
Hay-flavoured chocolate is very unusual. For most people, these products are incompatible, but the specialists of the English factory managed to surprise with such an unusual delicacy. First they decided to develop a recipe, then a type of chocolate. To create an extraordinary tile, you need to dry the grass and grind it. After tasting it, you can feel light notes of rose and jasmine, and, of course, the smell of hay. No less exotic of all varieties is with the addition of algae. The delicacy was invented by Spanish masters. They claim that if you eat it, you can quickly lose weight. Cocoa Bio presented its product in 2009 in Madrid, it was named Lola. The product has a certain amount of amino acids that can suppress appetite. The delicacy is made in the form of small candies that have a greenish color. Lola contains a large amount of vitamins that have a beneficial effect on the entire body.
Chocolate is a delicacy that will always be popular. Every year new confectionery factories open, offering to try non-standard sweets. Such products, of course, arouse interest.
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