The history of mankind's love for sweets began about three millennia ago. The first confectionery appeared in Ancient Egypt. Prototypes of modern sweets were made from boiled honey with the addition of dates. It was customary to throw sweets into the crowd during the ceremonial trips of the pharaohs.
The recipes for the first sweets were not very diverse; the inhabitants of Ancient Greece and the countries of the Middle East enjoyed such confectionery products. At that time, people did not know how to produce sugar, the basis of all sweets is honey with the addition of dried apricots, nuts, sesame seeds, poppy seeds and spices.

The first candies appeared in Europe

At the dawn of our era, brown sugar made from cane was imported into Europe from India. Subsequently, the sweet product was replaced by a cheaper American analogue, which led to the rapid development of the production of confectionery products in the countries of the Old World.
Sweets in a more familiar form for us appeared in Italy in the 16th century. Confectioners of this European country melted lump sugar over a fire, mixed the resulting mass with fruit and berry syrups and poured into various forms... The predecessors of modern caramel in medieval Italy were sold only in, since it was believed that sweets have healing properties... Interestingly, initially only adults could buy this tasty medicine.

The first chocolates appeared in ... Europe!

First chocolate dessert, which is a mixture of grated nuts, candied honey, cocoa lumps, filled with melted sugar, was made by the Duke of Plessis ─ Praline. This is in 1671 in Belgium, where the nobleman served as the French ambassador. There were still 186 years before the advent of real chocolates.
Belgian pharmacist John Neuhaus worked on an invention for a cough in 1857. Quite by accident, he managed to get a product that is today called "chocolates." Since 1912, the son of a pharmacist introduced them to the mass market. The real excitement began after the pharmacist's wife came up with the idea of ​​wrapping sweets in golden wrappers.
The candy owes its name to all the same pharmacists. The Latin word confectum was used as a term by medieval pharmacists. In ancient times, this was the name of processed fruits prepared for further use for medicinal purposes.

The work is devoted to the history of the origin of sweets.

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Work performed by: 4th grade student Fait Yana

Head: N. G. Shutova

1. Introduction.

In the fall, my class and I went to Abakanskaya confectionery... There we were told how candy is made. The excursion was interesting and informative. And I wanted to know the history of the origin of sweets. To do this, I found the information I needed in encyclopedias and on the Internet.

Object of study: candy as a confection.

Subject of study: the history of the creation and origin of sweets.

Purpose of the study : find out how candy appeared in people's lives.

Research objectives: find and study literature on the topic;

Get acquainted with the history of the origin of sweets;

Create a booklet: "Do-it-yourself sweets."

2. The history of the origin of sweets.

2.1. The first sweets.

From early childhood, we all fall in love with this miracle, invented by man many centuries ago. It’s hard to believe, but the ancient Egyptians, who accidentally mixed honey, figs and nuts, treated their children to the prototypes of modern sweets. And then a wave of experiments swept all over the world: in the East, sweets were made from almonds and figs; in Ancient Babylon and Persia, they began to make dragee candies in the form of candied grains of anise, coriander and caraway; in ancient Rome, the recipe for sweets made from nuts, poppy seeds, honey and sesame seeds, very beloved by the imperial children, was kept in the strictest confidence.

By the way, the word "candy" itself came into the Russian language from the Latin language (from. Confectus), where it meant "made", "prepared drug". In ancient Russia, a kind of candy was made from molasses and maple syrup, and since the end of the 18th century, cranberries in sugar have become a Russian national delicacy. You see how many different treats were invented before the candy took on the familiar shape of a chocolate bar in a beautiful wrapper. Only in 1663, a certain chef specially for the French ambassador to Germany prepared praline candies (stuffed with a nut mass). In 1674, liquid chocolate was added to rolls and cakes. And in 1700, the British made a gift to the whole world by adding milk to chocolate, which was the beginning of milk chocolate. By the way, the five-year-old French king Louis XV in 1715 was awarded the most expensive thing that was at the court at that time - a huge dish of sweets for his speech from the throne.

Later, in Germany, they began to make small, cheap slab chocolates in the original wrapper. At the same time, since 1800, the widespread use of sugar beets began, and the Americans established the production of caramel. So, gradually the world came to the conclusion that small and beautifully wrapped will be in greater demand than large, shapeless and unpackaged.

2.2. Packaging for sweets.

Speaking of packaging. After all, many of us collect these same candy wrappers (candy wrappers). And their variety was really amazing. And even now, every year there are many different varieties of sweets of all kinds of shapes, tastes and colors. Before you have time to fall in love and get used to a certain variety, it is replaced by a new fantastic find, which the confectioners embody into a new candy variety. Where do candies "live"?

Fantiki:

Boxes:

Tin boxes:

2.3. Manufacture of sweets and their types.

The production of sweets differs from other groups of confectionery products by a wide variety of technological schemes and assortment finished products, which has more than 1000 product names. The technological scheme of production varies depending on the type and grade of sweets. However, the following main and common stages of production can be noted: preparation of candy masses, molding of candy bodies, finishing and glazing of sweets, wrapping and packaging.

Candy masses of 13 different types are the basis for making candy bodies. Depending on the type of candy, these candy masses are formed in the form of rectangles, cakes, bars, bottles, etc. By the type of final processing, there are glazed sweets (with chocolate, fat and other glaze), non-glazed (toffee, fondant, bars, etc.) and filled chocolate. Candy is released wrapped and not wrapped; the highest grades not wrapped candies are packed in boxes. However, among the whole variety of sweets, there are also such specific varieties as dragees, caramel, candies, toffee.

Dragee are round-shaped candies, small sizes, different colors, with a polished surface. These small colorful balls have always attracted adults and children. They threw them at each other on the carnival squares before the appearance of paper confetti and gave them to loved ones, their fillings and glaze, sizes and colors were changed.

Caramel is confectionery made from caramel mass with and without filling.

Lollipops (candy caramel) are produced in the form of bars or pillows with each piece wrapped, tablets with several pieces wrapped in tubes, various shapes with or without a holding stick, and also in the form of very small products without wrapping (monpensier).

Iris is a confection made from sugar, molasses, a large number milk and fat ( butter or margarine).

3. Favorite sweets

Sweets are one of my favorite treats. Our country has its own branded sweets:

1. "Bear in the North" - a brand of chocolates produced by the NK Krupskaya Confectionery Factory and other confectionery factories of the USSR and Russia. "Bear in the North" has been produced at the Leningrad factory named after NK Krupskaya since pre-war times. It is known that in 1943, 3 tons of sweets of this brand were produced.

2. Oh, these are special candies. Taste similar to "Bear" but ... One candy in size will replace five ordinary ones! These are candy souvenirs "Gulliver

3. "Cockerel - Golden scallop".

4. "Clubfoot Bear"

5. "Squirrel"

6. The most Russian candy " bird's milk»The secret of making was agar-agar - jelly, which is extracted from seaweed. By the way, it is also used for finishing fabrics.

5. Conclusion.

The first mention of sweets came to us from ancient Egypt. At that time they did not know how to make sugar yet, so dates and honey were used instead of sweets. In the east, sweets were made from figs and almonds, and the ancient Romans boiled poppy seeds and nuts with honey, sprinkled with sesame seeds.

The first Russian confectioners made candy from molasses and honey, and they were intended for tsars, boyars and nobles. It was a very expensive court delicacy, inaccessible to poor people. It was then that the common people came up with the expression "To drink tea with a glimpse," that is, without sweets. But even for the nobility, candy was a rarity. There were no confectionery factories in Russia at that time. About 300 years later, at the beginning of the 19th century, even the richest and noblest Russian ladies, being at receptions and balls, secretly hid sweets in their purses. This behavior was obscene, but the sweetness was worth the risk.

Sweets with added sugar were first produced in Italy in the 16th century. But they were sold only in pharmacies, since it was believed that they have the strongest medicinal properties. They were assigned only to adults, which, of course, was unfair to children. Soon they were no longer sold in pharmacies and moved to store shelves, which delighted both children and adults.

The most famous sweets in Europe are pralines. They were invented in 1663 by a chef who prepared completely new sweets for the French ambassador to Germany. Since then, these sweets have held sales records in Switzerland and Germany.

By the way, until the 16th century, only the Mayans and Aztecs enjoyed chocolate, until the Spanish explorer Hernan Cortez paid a visit to Montezuma and brought a cocoa recipe to Europe. The drink was tasted almost immediately, but the sophisticated audience wanted something new, so they began to add spices, nuts and raisins to the chocolate. So the experiments on creating a chocolate bar began. In 1875 they were finally crowned with success. David Peter and Henry Nestlé added condensed milk to the cocoa mass and some secret ingredients, thus creating a chocolate bar that did not melt and whose life on the store shelf lasted for several months. The delicacy of the ancient Indians became more accessible and, as a result, cheaper, which could not but delight fans of sweets. The candy and chocolate business has reached a new level, conquering new markets and heights.

The first confectionery factory appeared in our country in 1861. It was the Red October factory in Moscow. But this does not mean that sweets were not made in Russia before. Each pastry chef prepared candy for each dinner party according to his own secret recipe. So, in a cookbook published in 1791, 30 recipes for making sweets are given, but only for home production and use.

Success, recognition, prosperity are characterized by the phrase “sweet life”. Therefore, it is not for nothing that everyone loves sweet candies, and whoever says the opposite is cunning.

The Rossiya chocolate factory in Samara is one of the largest in our country. The factory was built according to the design of the Italian company "Carle and Montanari" in 1969, and the first products were received in April 1970. In 1992, the factory became an Open Joint Stock Company of Nestle Classic chocolate and Nuts bars.

Snickers candy recipe

Ingredients

Milk (dry, or dry cream) - 300 g

Cocoa powder - 2 tbsp. l.

Butter (softened) - 30 g

Cream (or milk) - 50 ml

Nuts (any, I have peanuts) - 400 g

Sugar - 1 stack.

Snickers candy recipe

Stir in sugar, cocoa, and liquid milk (or cream). Put the mixture on fire and, stirring constantly so as not to burn, bring to a boil.

Once the mixture comes to a boil, remove from heat and add peeled and toasted peanuts and softened butter. Stir and gradually add the dry cream. Stir a little with a spoon - the mixture will immediately grab, and then knead with your hands. You get a pretty tight mass.

Cover the dish cling film or sprinkle with dry cream.

Roll the mixture into balls and place on a dish.

If the candy is hard to roll, moisten your fingers with water.

How did all the candies - cover them with cling film and refrigerate for an hour or two.

Chocolate truffles

Ingredients

Instead of whiskey, you can add rum or cognac.

250 g dark chocolate

85 ml 33-35% cream

85 ml whiskey

2 tbsp. tablespoons of cocoa powder

Cooking method

Break the chocolate into pieces and melt in a water bath.

Remove the pan from the heat, pour in the cream and whiskey and mix everything into a smooth, shiny mass (if it does not immediately turn out to be homogeneous, return it to the water bath for a short time).

Send the chocolate mass to the refrigerator for 2 hours, and preferably overnight.

Sift the cocoa through a sieve onto a dish.

Collect the cooled chocolate mass with a spoon, form small balls with your hands and roll in cocoa.

Store candy in the refrigerator.

Homemade Rafaello recipe

Cooking time: 30 minutes

Servings: 6

Ingredients for Homemade Rafaello:

Condensed milk - 1 ban.

Butter - 200 g

Vanilla sugar - 10 g

Coconut flakes - 130 g

Peanuts - 0.5 stack.

Rafaello Homemade recipe.

Fry the nuts a little in a dry frying pan, stirring thoroughly. Peel off.

Beat softened butter, condensed milk and vanillin until smooth.

Then add the coconut flakes and mix well, refrigerate for 8-10 hours. Roll out balls the size of a walnut from the cooled mass, at the same time putting the nut in the middle. Then roll the balls into coconut flakes and refrigerate for about 1-2 hours.

Chocolates have become a favorite treat for many people, regardless of gender or age. They are a symbol of a carefree childhood. Sweets are often used as a gift to relatives, friends and colleagues. They always improve the mood in an amazing way: I ate a candy, and everything in life is getting better as if by itself.

Historical facts

When telling the story of chocolates, it's worth starting from the moment chocolate was created. Sweetness was brought to Europe from America in the 16th century by the Spanish conqueror Hernando Cortez, who was the first to appreciate it. This happened during the landing of Cortez ashore. On the American continent, indigenous peoples actively used in their life (especially religious) a certain drink, which they prepared from cocoa beans. According to their beliefs, this drink had various medicinal properties.

For a long time, chocolate was known only at the Spanish court, but in the 17th century its glory spread to other European states of that time. France has been particularly successful in this area. The popularity of sweets grew so quickly that even the church turned its gaze on it. Controversy about chocolate ensued, but by pure coincidence, chocolate products were not banned, since Pope Pius V did not like them. The chocolate seemed to him too bitter, and he decided that such "filth" could not corrupt a person. Since that time, sweet products began to gain more and more popularity.

The first chocolate sweets appeared only in the middle of the 19th century. They were created by the Brussels pharmacist John Neuhaus in 1857. It all happened quite by accident: during the invention of the cough medicine, he managed to create what, as a result, is called chocolates. They went on sale through the son of a pharmacist in 1912. But the packaging for the sweets was designed by his wife - these were the familiar golden wrappers. After that, the candy was snapped up.

Excursion to the chocolate factory

The process of making chocolate is very complex. The sweetness comes from cocoa beans, the fruit of the chocolate tree that grows primarily in South America, southern North America, and West Africa. There are several varieties of cocoa beans. They differ in price and quality.

Cocoa beans are harvested and sent to fermentation. They are then sorted and sent to factories where they are fried and ground. The subsequent ones depend on the size of the crushed fruits taste qualities chocolate. In other words, cocoa liquor is obtained, which contains cocoa butter.

Then the cocoa liquor is heated to the desired temperature and amenable to the press. As a result of the procedure, 2 products are obtained: cocoa butter and cake, from which cocoa powder is obtained. After that, the chocolate mass goes through the stage of conching, that is, thorough kneading at high temperatures. The process lasts either several hours or several days. The high temperatures remove excess moisture and bitterness from the chocolate.

Any sweet tooth is interested in the question of how they do chocolate candies... It is after this stage that the production of chocolate sweets begins. The resulting and already frozen chocolate is sent to special hopper machines, where, under the influence of temperature, the mass begins to melt. At this time, in the neighboring workshop, the process of creating the filling for the future candy is actively going on.

At the next stage, the molds with cells for sweets are heated. Melted chocolate is poured into heated molds so that the cell is only one third full. The completed form is sent to a special cabinet, where it is cooled and the chocolate hardens. After that, a certain filling is added to the cells and covered with a chocolate film.

And only after such a procedure, the surface of the future candy is completely filled with chocolate. The remains of the sweet mass are removed with a special knife, and the sweets are sent to the cabinet for cooling a second time. The finished chocolate products are sent to packaging.

In modern factories, all processes for the production of chocolate products are fully automated. People only exercise control over all actions.

Making sweets at home

You can cook such goodies at home. This is not at all difficult to do. Typically, manufacturing will require either chocolate or cocoa powder.

Recipes delicious sweets that you can do with your own hands are available even for a non-professional pastry chef. You can come up with original recipes yourself and always have your own specialty chocolate at hand.

Experts identify two of the easiest ways to make candy at home. For the first recipe you will need:

• 65 g butter;
• 8 tbsp. l. Sahara;
• 6 tbsp. l. milk;
• 6 tbsp. l. cocoa powder;
• 1.5 tsp wheat flour.

For filling: walnuts, raisins and fruits to taste. Molds are either purchased or taken out of the candy box. In the process of cooking, it is necessary to mix cocoa powder with sugar, heat the milk (do not bring it to a boil). Pour the mixture into the milk and cook over low heat, stirring continuously for several minutes, until a homogeneous mass is obtained.

Then add flour and boil for a few minutes. Fill the molds by a third with the resulting mixture, add the filling and pour the rest of the chocolate. Put the workpiece in the cold until it hardens completely. The finished products are removed from the molds and wrapped in foil.

For the second recipe, you need to prepare:

• 250-300 g roasted peanuts;
• 150 g wheat flour;
• cookies "For tea" - 4 pcs .;
• 3.5 tbsp. l. honey;
• 2.5 tsp butter;
• 1-2 bars of any chocolate.

Place honey and butter in a saucepan and bring to a boil. Pour this liquid over peanuts and cookies, previously chopped. When the mass thickens somewhat, you can download small balls from it. Melt the chocolate in any convenient way (in a water bath, in a microwave oven, in a double boiler).

Using a pair of forks, the balls should be dipped in chocolate and laid out on foil, and allowed to harden in a cold place. The sweets are ready.

A few tips for cooking:

1. The molds must be perfectly dry without a drop of moisture.
2. Cooking should be done in a cool place (up to 22 degrees).
3. When melted, liquid can be added to chocolate in the form of liquor or cognac.

Composition of sweet products

The calorie content of sweets directly depends on the composition of the confectionery. Of course, this figure will be significantly higher for chocolates than for caramel products... Often unscrupulous manufacturers replace the cocoa butter in chocolate with heavier palm or coconut oil. Chocolate candy can have various high-calorie fillings, so it's better not to get carried away with such sweets.

List delicious sweets and their calorie content (100 g of product):

• chocolate marmalade - 437 kcal;
• truffle - 347 kcal;
• cherries in chocolate - 399 kcal;
• cherries in chocolate with liqueur - 490 kcal;
• assorted dark chocolate - 540 kcal;
• filled chocolate candy - 455 kcal;
• milk chocolate - 555 kcal;
• white chocolate - 580 kcal;
• dried fruits in chocolate - 345 kcal;
• waffles in chocolate - 575 kcal;
• products with nut praline - 530 kcal.

Harmful or beneficial?

So what is more in sweets - harm or good? There is no single answer to this question. The main advantage of the products is the content of "fast" carbohydrates, which allows a person to renew their energy reserves in a short time.

Thanks to chocolate, the body produces the so-called "happiness hormone" - endorphin.

In most cases, harm can only be caused by excessive and uncontrolled use of these delicacies, especially by children. Not only can overweight appear, teeth deteriorate from them, diathesis appears and diabetes... Various colors, preservatives and flavor enhancers that are so often added to candy can cause severe allergic reactions in some people. In this case, it is better to make chocolates at home in order to be completely sure that all the ingredients are natural. You can and should eat sweets, but you should do it wisely.

SPECIAL PROJECTS

Sweets don't get old, don't go out of fashion, don't get bored. Sweets are given to children and teachers, nurses and secretaries, mother-in-law and boss. Tantalizing little sources of endorphins to please and appease, thank and console. Where did the sweets come from in Russia, says "Stol"

500 year old lollipop

Candied fruits were the predecessors of sweets in Russia. In "Domostroy" they described the varieties of "Kiev jam" - candied in honey, and later in sugar, fruits and berries. In 1777, Empress Catherine II tasted the Little Russian food and even issued a special decree on the supply of dry jam to the imperial court. The order was regularly delivered by a special stagecoach. Either the northern fruits were so much inferior to the Ukrainian ones, or the Little Russians knew special recipe preparation, but until the 19th century, every autumn from Kiev to St. Petersburg stagecoaches with dry jam were sent.

A delicacy was prepared in small rooms equipped with ovens. The fruits were sliced, boiled, stood in sugar syrup, then let the syrup drain and sprinkle the jam with sugar. For the last stage, strong healthy courtyard girls were required. They held in their hands large trays, where they were superimposed dry jam, sugar was poured - it had to be shaken for a long time and thoroughly so that the sugar coating became uniform and persistent. Then the candied fruits were sifted through sieves and dried in the sun. And then they put them in wooden boxes, shifting each layer with sheets of parchment.

Later, using molasses, honey, and then sugar, our ancestors began to make the first real sweets at home - lollipops. Who and when came up with the idea of ​​making lollipops is unknown. Most likely, this invention has many authors. In 1489 in Russia there were already lollipops in the shape of a fish, a house, a squirrel and a Christmas tree. The famous cockerels appeared later, in the 70s of the 19th century.

Caramel cockerel

At the beginning of the century before last, even the richest and noblest ladies at receptions secretly hid a candy treat in a reticule. Not out of greed, but out of a thirst for knowledge. After all, each pastry chef prepared sweets according to own recipe, to uncover which was a matter of honor.

At the ceremonial imperial banquets, dessert became a real attraction. From sugar, caramel, mastic, chocolate, marzipan and icing sugar court confectioners built complex figures: bowls, models of castles and famous architectural structures. Architect F.-B. Rastrelli painted Sugar Parterre in the 18th century, which was built for the royal feast. According to tradition, when the imperial family left the dining room, the guests present hurriedly took away the "royal gifts" from the table.

German psychologists have found out that romantic natures choose strawberry filling in sweets. Creative people prefer coconut, shy ones prefer nutty

The first confectionery production in Russia appeared in the 18th century in St. Petersburg and Moscow. Large factories appeared only in the second half of the 19th century, and by 1913, 142 were registered in Russia. confectionery enterprises... The most famous of them are still heard. The Georg Landrin partnership became the Leningrad State Caramel Factory named after Mikoyan ”,“ The Association of Apricots and Sons ”became“ Babaevskaya Factory ”,“ Einem ”-“ Red October ”,“ Siu and Co ”- the“ Bolshevik ”factory. But even at large enterprises, production was for a long time semi-handicraft. Cooking fired ovens, hand presses, open digesters with hand stirrers were used, products were also wrapped by hand. But at the turn of the 19th and 20th centuries, the assortment of confectionery factories already consisted of almost all sweets known today.

Bonbonniere with surprise

The candy business developed. The marketing optimization was the invention of branded packaging. Few people know that the candy wrapper was invented by the famous Thomas Edison, the father of the telegraph, typewriter and light bulb. It was Edison who invented waxed paper, which became the first candy wrapper. In Russia, candy wrappers began to be used in the 80s of the 19th century.

At first, confectionery products were wrapped in plain paper. And also in drawers, caskets, porcelain boxes. A bonbonniere is a box for sweets and candies (bonboniere, from bonbon - candy). V pastry shops fragile chocolates were placed in one row, sometimes in an additional wrapper, in flat cardboard boxes without decorations. The candies sold in bulk were most often placed in wooden or metal boxes in the form of a cube or chest.

Einem candy box

At the beginning of the 19th century, the first specialized packaging appeared with the name of the manufacturer's company. In addition to decorations and advertisements, information of an educational nature was often placed on it. To attract customers, confectionery packaging was made up of series or sets.

Since the 1880s, colorful tin packaging has come into fashion. Tins protected the goods from dampness and could subsequently be used by housewives to store food. Some confectionery factories had their own packaging workshops. For example, Abrikosov's factory had a workshop for the production of tin and cardboard boxes "under the direction of the painter Fyodor Shemyakin."

Sometimes, non-specialized containers were used. In the price list of Georges Bormann's company for 1912, there is an indication that Japanese lacquer boxes were used for the Sakai, Bungo and Miyaki chocolates.

“Life is like a box of chocolates. You never know what filling you will find "(Forrest Gump)

For significant dates and anniversaries, for example, for the 300th anniversary of the Romanov dynasty, for the 100th anniversary of the war of 1812, sweets were produced in special packaging. Special packaging could be ordered in small batches for local celebrations - regimental or family celebrations, completion of the construction of a ship or presentation of the company at World and All-Russian trade and industrial exhibitions.

Borodino chocolate from Einem factory

Sometimes prizes and surprises were placed in the boxes. For example, for the anniversary of A.S. Pushkin, miniature books of his poems and fairy tales were published, which were put into candy boxes. Advertising postcards were also placed there: upon presentation of the entire series of postcards, the store or company presented the customer with a prize. Handicraft samples or recipes were also used as attachments.

By the early 20th century, candy wrappers and chocolate bars were being designed as carefully as theater posters. They contained riddles, sayings, ditties, horoscopes, wishes, even the multiplication table and the alphabet for schoolchildren. And it was impossible to surprise anyone with candy wrappers with fortune-telling. Mikhail Vrubel, Viktor Vasnetsov, Ivan Bilibin did not consider it shameful to become decorators of candy wrappers.

"Children of the Naughty" chocolate

After the 1917 revolution, candy wrappers lost their sophistication, but they acquired an agitational focus. Here on the wrapper of candy "Harvest" was the inscription "You took the harvest on time - you helped the Motherland a lot!" The cognitive factor also persisted. Having eaten the "Rhino" candy, the child could find out in which areas this animal lives, how long it lives and what it eats. Candies like "Admiral Nakhimov" were called to raise the patriotic spirit. Since then, the brands "Krasnaya Shapochka", iris "Kis-kis", and the famous "Cancer necks" have survived to this day.

Caramel "Red Army Star"

If every evening, leaving work, a girl finds a Little Red Riding Hood candy in her coat pocket, she becomes friendly with all the employees and completely stops taking sick leave.

Candy trailblazers

In 1848 an entrepreneur Georg Landrin opened on Peterhof highway in St. Petersburg a workshop for the production of lollipop caramel. In 1860, the production of the famous Montpensier began here. It was here that the prototype of today's candy bouquets appeared - caramel decorations. The technique of caramel decoration was considered the highest achievement of the art of confectionery. By the end of the 19th century, the confectioners of the Russian Empire could give odds to any foreign master: caramel flowers came out from them as jewelry beautiful and at the same time large-scale in Russian. Each caramel maker tried to come up with his own know-how.

The popularity of the products of the Georg Landrin Partnership in pre-revolutionary Russia was very high. Under Alexander III, the factory received the honorary title of "Supplier of the Court of His Imperial Majesty". It was a kind of quality mark. Sweets from "George Landrin" during the reign of Alexander III and Nicholas II were regularly served on the royal table during ceremonial dinners and holidays.

Caramel "Tsarskaya raspberry" from the Landrin factory

"I've never heard the words" just "and" candy "used in the same sentence!" (South Park)

The second St. Petersburg candy merchant was Grigory Nikolaevich Borman... He, too, was the supplier of the Imperial Court with "the right to depict the state emblem on its etiquette." At international exhibitions in the food category, Georges Bormand has consistently received "gold".

Daily production of Bormann produced up to 90 poods of chocolate. Applied only the best varieties cocoa, vanilla and sugar. Bormann's products could do without advertising - there was such a scent around the factory on Angliysky Prospekt in St. Petersburg that it was impossible to walk past the brand store.

Georges Bormann's confectionery in St. Petersburg

The factory produced caramel, monpensier, lollipops, chocolates. A separate production facility was opened especially for the aristocracy for the daily production of fresh sweets. The assortment consisted of 200 items: "Alyonushka", "Ears", "Revered Heads", "Yaksha", "Tsukatiki", "Sampyuchay", "Zhmurka", "Georges", "Lobi-Tobi".

And the first chocolate egg with a surprise inside, made by Georges Bormann. A cross, a small church or an Orthodox cathedral was placed in the egg. Thematic series of chocolate were produced: "Geographic Atlas", "Collection of Beetles", "Peoples of Siberia", "Sport".

The firm "Georges Borman" became the pioneer of automatic trading in Russia. At the corner of Nevsky Prospekt and Nadezhdinskaya Street, the firm "Georges Borman" exhibited the first of the automatic machines for the sale of chocolate bars. To obtain a chocolate bar, it was necessary to put a coin in the hole on the front wall and turn the handle located here, a slot opened at the bottom and a chocolate bar was pulled out. The machine was immediately dubbed the "House of the Brothers Grimm". As usual, everything went its own way in Russia. Then someone, instead of 15 kopecks, threw a two-kopeck one and then, having received neither chocolate nor change, weighed out a kick to the apparatus. Then some merchant thrust a three-ruble piece of paper into the slot, after which the unit stopped working altogether. I had to put a hefty fellow at the machine. And this ruined the very idea. Only on Nevsky prospect there were supposed to be about 40 such devices, but the idea was not implemented.

1917 destroyed the "Georges Bormand" empire, the factories were nationalized.

Two kilograms of milk toffee, poured into a desk drawer as bait, makes it easier to get ready in the morning and halves the way to the office.

The best pre-revolutionary confectionery factory in Moscow is considered to be the A.I. Aprikosov and Sons ”, founded in 1874.

Chocolate "Spanish" from the Apricot factory

The grandfather of the future manufacturer, the serf peasant Stepan Nikolayev, having received his freedom, in 1804 created a small workshop in Moscow, in which members of his family worked. They made jams, marmalades, but they made apricot marshmallows especially well. It was for her that the grandfather was nicknamed Abrikosov, and even recorded under this name during the census in 1814. His son improved the workshop. But only his grandson, Alexei Mikhailovich, turned the family business into the most significant confectionery factory in Russia. In 1873, he installed a 12 horsepower steam engine in a factory. After that, the workshop became the largest Moscow mechanized confectionery enterprise.

The Abrikosov grandson was a marketing genius. His ads were everywhere - in newspapers and magazines, on signs in shop windows and on the facades of houses. He issued special price lists, something like modern advertising brochures, invested branded calendars in purchases, and held charity events. The boxes and candy wrappers of Abrikosov sweets were so colorful that they became collectible.

Abrikosov produced a series of inserts and labels dedicated to artists and scientists. Children's series were accompanied by postcards, paper toys, mosaics. It was Abrikosov who invented the chocolate bunnies and Santa Clauses wrapped in foil.

When the Abrikosovs had brand stores, they began to conduct promotions right at the point of sale. For example, a city newspaper published the news that only blondes work as saleswomen in one store of the Apricots, and only brunettes in another. The audience immediately rushed to check the news. Of course, few people left without shopping. At the beginning of the twentieth century, Aleksey Ivanovich Abrikosov was considered the “chocolate king of Russia”. And after the revolution, his enterprise turned into the "Factory named after worker Babaev".

The world's largest marzipan and chocolate candy weighed 1.85 tons. It was made in Daimen, the Netherlands, from 11 to 13 May 1990.

The Fellowship of Apricots and Sons competed with the Fellowship of Einem, founded by Ferdinand Theodor von Einem, a German filed in 1867. Einem produced caramel, candy, chocolate, cocoa drinks, marshmallow, cookies, gingerbread, biscuits. After opening a branch in Crimea, Einem had chocolate-glazed fruits and marmalade in his assortment.

Einem paid special attention to sonorous names and stylish packaging. "Empire", "Mignon", chocolate "Boyarsky", "Golden Label" - boxes with sweets were finished with silk, velvet, leather. The company's advertisements were placed on theatrical programs, on sets of postcards enclosed in boxes of sweets. For the factory, his own composer wrote music, along with caramel or chocolate, the buyer received free notes of "Chocolate Waltz", "Waltz of Montpasier", or "Cupcake Gallop".

Montpassier of the Landrin factory

Collectors have preserved sets of futuristic postcards "Moscow of the Future", on the reverse side of which "T-in Einem" is printed in tiny letters.

After the revolution, the production of Theodor von Einem, founded two steps from the Moscow Kremlin, turned into the Red October factory. And now only a small museum will remain of it - the territory will be built up with elite houses and shopping and entertainment centers.

The most unearthly candy is Chupa Chups. In 1995, Russian cosmonauts asked to deliver the chupas to orbit. And c UPdecided it was safe. The video of astronauts with lollipops became the most effective advertising companyChupa Chups

Another major chocolate manufacturer is the Frenchman Adolphe Sioux... In 1853, he opened a confectionery business in Moscow, which for half a century determined the taste of the Russian consumer of sweets. The factory produced sweets, marmalade, marshmallows, cakes, dragees, ice cream, gingerbread cookies, and preserves. There were sweets in the assortment that were specially prepared for the morning - they were prescribed to be eaten only fresh. By 1900, the A. Siu & Co ”had a chain of branded stores in Moscow, St. Petersburg, Kiev and Warsaw. Confectionery shops supplied coffee, cocoa and various sweets to Russia and Ukraine. Through the Nizhny Novgorod Fair, goods went to Persia and China. It is Adolph Siu who is the author of the famous Jubilee cookies. The factory released it for the 300th anniversary of the House of Romanov.

Chocolate "Caricature"

Sioux opened a confectionery and a coffee shop on Kuznetsky Most, which were decorated in the Art Nouveau style based on scenes ordered in Paris and executed by the best Russian craftsmen, and the interior of the corporate retail store on Arbat was decorated in the rococo style of the Louis XV era. In 1918 the production was nationalized and renamed into the Bolshevik factory. Since 1994 she has been a member of the Danone group.

The Soviet factory "RotFront" grew out of "Trading House Leonovs" founded in 1826. In addition to chocolate and marmalade, this enterprise specialized in caramel, produced 5 varieties of these candies: large caramel, small caramel, lollipops, monpensier, "satin pads". Many modern caramels are still produced according to the Leonovs' recipe.

Now factories "Red October", "Babaevsky" and "RotFront" have been merged into the holding "United Confectioners".

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