The composition of chocolate , white chocolate
Educational Program / / August 12, 2017
Everything will be in chocolate
As a child it was simple: chocolate "Alenka" - for tea, "Bears in the North" and "Inspiration"- for the festive table.flour came to replace the deficiency of choice.Use the recommendations of professionals to arrange a really sweet life.
The first chocolate was liquid - exotic drink of ground cocoa beans Christopher Columbus first tried visiting Indians.Today, by the way, this hot chocolate afternoon with fire you will not find - much easier to buy a tile or two good bitter chocolate and special drink prepared by the New World.But to begin to figure out what a good chocolate different from the bad.
Types and composition of chocolate
In the manufacture of high-end Swiss chocolate Delafee come from Ghana, Ecuador and Venezuela choice of cocoa beans (once per 100 of these seeds could buy a slave), and a little ... gold.In more traditional varieties of chocolate , which corresponds to GOST and appear on the Russian shelves, gold dustis not observed, but always present: cocoa butter, cocoa mass (together they make up the so-called cocoa mass), powdered sugar.From the ratio of these ingredients depends on the taste of the tiles: the more chocolate liquor, the more bitter and dark chocolate will .
When cocoa liquor is not all, it turns white chocolate .White - does not mean the wrong chocolate .Many white chocolate for chocolate do not believe - and wrong: cocoa butter in it, and therefore, it is nothing like chocolate .
If we add to the "three whales" milk, get chocolate milk.Cocoa mass is less than it: it is a bitter average of 70%, in milk - 32%.
When a manufacturer wants to save on cocoa butter (the raw material is not cheap), adds chocolate substitutes - vegetable oils and fats, cocoa powder.The latter is produced from bagasse that remains after the extraction of cocoa beans, that is, the product is second-rate.Additives, flavorings, mimic the taste of cocoa powder - color, oils and fats - sweet softness ... This "Frankenstein" is called chocolate formally.
One of the biggest Russian factories producing chocolate once conducted an experiment: the company offered to visitors as treats candies from two vases.One lay real chocolate , in the other - "synthetic".On the palate, they are not different from each other practically nothing (professional tasters, catching the smallest nuances of taste, in the experiment did not participate).Natural chocolate at odds with a bang, and the vase with artificial sweets remained virtually untouched.
Taste buds can deceive, but the body as a whole - not.Cocoa beans contribute to the production of endorphins - compounds that cause the joy, the feeling of euphoria (so chocolate - an excellent remedy for the blues).From the joy of chemical substitutes not wait.
leading supplier of cocoa beans in the world market - Côte d'Ivoire.Growing cocoa and in Lebanon, and in Java, and Jamaica, and South America.According to experts, the taste Cote d'Ivorian chocolate is very different, for example, from the Lebanese.And if Cote d'Ivorian cocoa beans are from the good crop harvested in extremely sunny year, taste differences are striking.
Manufacturers chocolate premium, which comes out in limited quantities and costs a lot of money, buy a few tons of "very, very" raw material per year.Of course, this chocolate costs a lot (in Switzerland - an average of 100 francs per 100 g), and in Russia it is rarely imported.
In mass production, the price affordable, but also the quality of the bar below.This does not mean that chocolate bad: the quality of being watched - in large enterprises are regularly tested and updated products mechanics.
There GOST on chocolate , which clearly stated that the quality of chocolate "flavor clearly expressed", "color from light brown to dark brown, to white chocolate - cream", "form is correct, withoutdeformation "," front surface chocolate should be shiny without sugar and fat bloom in chocolate milk - a little dull "," consistency should be firm, structure - a uniform, a break should be matte. "
On average chocolate stored for six months.Dear varieties, with the addition of cream or butter - a few days.Chocolate bar keep better in the refrigerator, especially in summer: for 32 cocoa butter melts.White coating, acting on old chocolate, contrary to popular opinion, is not dangerous to health."The gray" - is only fat crystals of cocoa butter or nut (if present).
Strictly speaking, white coating confirms «naturalness» chocolate .Suspiciously, if chocolate lay on the shelf, say, a month, and the fat crystals and are not made by the solo part.Rather, in this chocolate the cocoa butter has been replaced by other vegetable fats.
Nuts are often to blame for a white plaque on chocolate.
order not to cause unnecessary suspicion among customers, leading manufacturers have developed special technology: before getting into chocolate , each nut is fed to the conveyor, which is enveloped in a very thin layer of caramel.The taste is not affected, but the crystals of fat way to the top is closed.
How to choose chocolate
In choosing chocolate guided first of all to your taste.Let everything in a voice asserting that the most valuable, useful and elegant - chocolate bitter joy if he does not deliver you (well, bitter too!), Choose other varieties.
next landmark - the price.Experts say that natural tile quality chocolate under any circumstances can not cost 10 rubles.Good chocolate - expensive chocolate .The converse is not always true, so pay attention to the manufacturer's name.Trust is proven manufacturers: companies "Red October", "Odintsovo Confectionery" of Nestle and others.
package - it is not worth ignored.Wrap the whole, not wrinkled, without breaks - chocolate can take.The upper tile surface should be smooth (on the lower permissible roughness of additives) - if, say, relief or pattern on the tile touch bumpy, possibly storage conditions have been violated, chocolate , for example, could melt, and then re-freeze.
Check if the expiration date has not expired at the tile - do not poison poison (chocolate, by the way, one of the few products that is extremely difficult to spoil your digestion), but the taste is sure to disappoint.
|type of chocolate and the brand||content (cocoa products in%)||average price (per 100 g)|
|Ritter Sport||not less than 50%||30 rubles.|
|«Elite» (United Confectioners ( "Red October", "Rot Front", "Babaev»)||75%||30 rubles.|
|Dark chocolate ( "Red October»)||80%||30 rubles.|
|"Korkunoff bitter" ( "A.Korkunov»)||not less than 50%||45 rubles.|
|chocolate with brandy ( "Victory»)||not less than 50%||25 rubles.|
|Lindt Excellence (Lindt)||99%||80 rubles.|
|Milka (Kraft Foods)||not less than 27%||30 rubles.|
|«Karun» (Kraft Foods)||not less than 32%||30 rubles.|
|«Nestle Classic» (Nestle)||not Specified||20 rubles.|
|«Korkunoff milk»||Not Specified||45 rubles.|
|Lindt||not less than 31%||80 rubles.|
|«Air» (Kraft Foods)||not less than 25%||20 rubles.|
|«Nestle Classic»||Not Specified||20 rubles.|
|Milka||not less than 27%||30 rubles.|
|Alpen Gold (Kraft Foods)||not less than 27%||35 rubles.|
|«Nestle Classic»||Not Specified||25 rubles.|
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