Chocolate paste production. Chocolate Spread Vegetarian Chocolate Spread contains

11.10.2021 Cookies

It is called gianduja.

The color is deep brown, the smell is sweet, the consistency is tight. The paste should not drip, leak, or crumble. In this dessert, the mass fraction of cocoa products must be at least 12%. The paste without chemical ingredients can be stored for up to 6 months. Packaged in plastic or glass containers (jars) with a volume of 20 to 500 ml. Closed with foil, and then the lids are rolled up.

Gianduja is the signature delicacy of 19th century Turin. The rise in the price of cocoa beans and taxes on chocolate after World War II contributed to the spread of chocolate spread with a nut component in the mid-20th century. The creator of the most famous Nutella chocolate-nut spread is confectioner Pietro Ferrero. It is alleged that he invented this dessert by accident, trying to figure out how to sell melted and out of shape chocolates. The solution was to spread the chocolate-nut candy mass over the white bread.

In Italy, the Ferrero concern specializes in chocolate paste, and the Schwartau concern in Germany. In Russia, the paste is produced by CJSC "Arfo", JSC "Red October". Some Russian confectioners prefer pine nuts in the production of chocolate-nut paste.

Chocolate paste is used not only as a single dish (spread on white bread), but also included in complex ones - cakes, pastries, biscuits, pancakes, ice cream.

Write a review on the article "Chocolate Paste"

Notes (edit)



Semi-finished products

Beverages

Chocolate

An excerpt characterizing Chocolate Spread

Rostov, wiping his dirty hands on his leggings, looked back at his enemy and wanted to run further, believing that the further he went forward, the better it would be. But Bogdanych, although he did not look and did not recognize Rostov, shouted at him:
- Who is running in the middle of the bridge? On the right side! Juncker, back! - He shouted angrily and turned to Denisov, who, flaunting courage, rode astride the planks of the bridge.
- Why take a risk, captain! You should get off, ”the colonel said.
- Eh! he will find the guilty one, - answered Vaska Denisov, turning on the saddle.

Meanwhile, Nesvitsky, Zherkov and the officer of the retinue stood together outside the shots and looked either at this small group of people in yellow shakos, dark green jackets embroidered with strings, and blue leggings swarming by the bridge, then on the other side, at the blue hoods and groups approaching in the distance with horses that could easily be recognized as tools.
“Will the bridge be lit or not? Who first? Will they reach and light the bridge, or will the French drive up to a grapeshot shot and kill them? " Each of the large number of troops that stood over the bridge and in the bright evening light looked at the bridge and the hussars and on the other side, at the moving blue hoods with bayonets and guns, involuntarily asked himself these questions with bated breath.
- Oh! will go to the hussars! - said Nesvitsky, - no further than a grape-shot now.
"It was in vain that he led so many people," said the officer of the suite.
“Indeed,” said Nesvitsky. - There would be to send two fellows, it would be all the same.
“Ah, your Excellency,” Zherkov intervened, not taking his eyes off the hussars, but all with his own naive manner, because of which it was impossible to guess whether what he was saying was serious or not. - Ah, your Excellency! How do you judge! Send two people, but who will give us Vladimir with a bow? And so, although they will beat them, you can imagine the squadron and get the bow yourself. Our Bogdanych knows the rules.
- Well, - said the officer of the suite, - it's buckshot!
He pointed to the French guns, which were removed from the front and hastily drove off.
On the French side, in those groups where there were guns, smoke appeared, another, a third, almost at the same time, and the minute the sound of the first shot came through, a fourth appeared. Two sounds, one after the other, and a third.

The first person who thought of spreading chocolate on bread was Pietro Ferrero. The idea of a new delicacy came to him because of the melted sweets. Today you can buy ready-made yummy or make it yourself. There are many recipes that will help you prepare a real culinary masterpiece. Homemade chocolate spread is very popular among adults and children.

How to make chocolate spread at home - basic principles

A ready-made chocolate treat is found in a variety of stores, ranging from small outlets to supermarkets. This once again confirms the amazing taste of the delicacy, which will appeal to all people, regardless of gender and age. But the composition of finished products often contains artificial additives:

preservatives;
flavors;
dyes;
flavor enhancers;
thickeners.

They help to extend the shelf life of the product. At the same time, there are fewer natural ingredients in chocolate paste every year. To get the real taste, it's best to use the homemade chocolate paste recipe. Today, there are different ways to prepare a treat. Everyone will choose for themselves the option that will take into account individual preferences.

The taste of the self-made chocolate paste will not be inferior to the purchased product.

At the same time, a homemade delicacy will be many times more useful than a store product. The main advantage of such a chocolate paste is that the composition is completely controlled by the person who took up the preparation of the dish.

This guarantees the quality of the product.

There are a few basic principles to make a delicious chocolate spread. Every housewife should know them. Among them:

Milk is used only with a high percentage of fat. It can be rustic or store-bought.
Instead of butter, it is better to use a spread or margarine in chocolate paste recipes. When choosing a product, you should pay attention to the composition. It must contain vegetable oils.
During the preparation of delicacies, regardless of the recipe, you need to add 1 pinch of salt. This will help infuse the finished chocolate spread with an unusual flavor. A product such as salt will only emphasize the sweetness of the dish, highlighting the chocolate.
It is recommended to cook pasta in a steam bath. This method takes a lot of time, but it will only emphasize the exquisite taste of the finished dish. This is achieved through uniform heating of each ingredient. Then they can be mixed with a blender until a homogeneous mass is obtained, without fear of burning one of the components of the paste.

Today there are many different ways to make your own chocolate spread. For example, the classic version, with nuts or white chocolate base. The main thing is not to forget that the product, regardless of the recipe, has a high calorie content. There are 360-560 kcal per 100 grams of the finished product. The figure fluctuates depending on the ingredients that make up the chocolate spread. Therefore, people who follow their figure should carefully use this sweet and not introduce it into their daily diet.

Chocolate milk paste recipe

DIY chocolate spread is quite simple to prepare. The main thing is to prepare the products necessary for this in advance, as well as to follow a certain algorithm of actions. The result is an exquisite treat for the whole family.

One of the most popular recipes for a treat is chocolate milk spread. To achieve a delicate taste, several features of the dish must be considered. Among them:

For cooking, milk with a high percentage of fat is used. If possible, it is best to take a village dairy product.
Pasta tastes better if it contains cocoa powder instead of regular chocolate.

By following these simple tricks, you can get a very delicate chocolate paste, which leaves behind a creamy aftertaste. The main thing is to know how to make chocolate spread at home. First, you need to prepare a certain set of products that will be needed to create a culinary masterpiece. The paste consists of 2 parts: dry and liquid. Each of them has its own ingredients.

For the dry part, take the following products:

sugar - 2 cups;
flour - 6 tablespoons;
4 tablespoons of cocoa powder;
instant coffee - 2 teaspoons;
vanillin - 1 gram.

The liquid portion consists of ingredients such as:

milk with a high percentage of fat - 500 ml;
butter - 200 g.

According to the recipe for homemade chocolate paste based on fat milk and cocoa from a given amount of ingredients, the result should be about 1 kilogram of the finished dish.

The dry and liquid parts of the treat must be prepared separately from each other. First you need to start with the dry part of the dish. It is prepared very simply. All components from the product list are mixed in a separate container.

Then you can start preparing the liquid part. Here, the process is somewhat more complicated and requires adherence to a certain sequence:

Pour milk into a special container.
Add butter to it.
Put the container with the added ingredients on low heat.
Wait until the milk starts to boil.
Pour dry part into boiling liquid.
Continue to cook the future chocolate paste, stirring vigorously, until a homogeneous mass is obtained. This will help to avoid the formation of lumps, which negatively affect the quality of the finished dish.
Keep the future paste over low heat for a few more minutes so that it does not become thick.
Pour the finished raw material into a suitable container.

When the pasta has cooled completely, you can cover it and send it to the refrigerator. Over the next day, the product will completely solidify and will be suitable for further use.

How to make cocoa chocolate spread

Cocoa chocolate spread tastes like Nutella, which you can buy in almost every store. But the main advantage of homemade sweets lies in the natural composition and quality products that the hostess uses in the cooking process. Just like a store-bought product, a pasta made with your own hands has the right thickness that allows you to spread it on cookies or toast.

The secret to making chocolate spread at home lies in the recipe. It contains 2 very important ingredients: cocoa and hazelnuts. It is they who fill the delicacy with the most delicate taste.

Homemade chocolate spread with cocoa recipe includes the following ingredients:

milk - 4 glasses;
sugar - 4 cups;
butter - 100 g;
cocoa - 6 tablespoons;
flour - 4 tablespoons;
hazelnuts - 3-4 tablespoons;
salt - ½ teaspoon.

The main advantage of a self-made treat is the absence of any preservatives and thickeners that are used in products sold in the store. Thanks to this, chocolate paste can be given even to young children and people who are allergic to these components.

To cook homemade yummy, you must follow the following sequence of steps:

Mix flour with cocoa.
Sift the resulting mixture thoroughly.
Add sugar and salt to it, then mix everything again.
Gently begin to inject milk. It is best to do this in small portions, mixing the composition thoroughly each time. This will help prevent clumps from forming.
After all the milk has been introduced and thoroughly mixed, the resulting mixture can be put on a low heat.
Bring the composition to a boil without stopping stirring.
Chop the nuts, mix them with butter and add everything to the boiling liquid.
Cook the chocolate paste until it reaches the desired thickness.

When all the actions are completed, homemade Nutella needs to be poured into a special container, allowed to cool completely, after which you can put it in the refrigerator. All household members will be delighted with this delicacy recipe.

Video of making chocolate spread at home

httpss: //youtu.be/5cECfQ_5zfs

Uncooked chocolate spread

Of all the known recipes for chocolate spread, one of the easiest cooking methods is the one that does not have a boiling process. Thanks to this, the delicacy will be ready within a short period of time, while the hostess does not need to make any special efforts to create a culinary masterpiece from chocolate.

You can use chopped nuts or other natural flavors for a special flavor. For example, vanilla, cinnamon, or lemon zest. It is allowed to use icing sugar for decoration. If it is not there, then you can take regular sugar and grind it with a coffee grinder. Thanks to the component, the mass will become homogeneous in composition.

In order to make homemade cocoa-based chocolate spread, you need to prepare the following ingredients:

150 ml of milk. It must be boiled and cooled in advance;
4 tablespoons of powdered sugar;
1 bag of vanilla sugar;
4 tablespoons of powdered milk;
4 tablespoons of cocoa;
350 ml. vegetable oil. It is advisable to choose odorless.

Each housewife can prepare a nut chocolate mass if she follows a certain algorithm of actions. It includes the step-by-step execution of the following steps:

Add powdered sugar and vanilla sugar to the milk.
Mix everything thoroughly.
Beat the resulting mass with a blender so that all components are thoroughly mixed.
Pour in milk powder. It is better to do this in small portions, while stirring again after each. This will help prevent lumps from forming, which will negatively affect the finished product.
When the milk powder is completely added, you can proceed to the vegetable oil infusion. This is best done with a thin stream.
After that, the composition must be continued to beat thoroughly until it begins to thicken.
Next, you should take 4 tablespoons of the future chocolate paste and transfer them to a separate container.
Add cocoa to the remaining mass, and then mix again with a blender.

To make the chocolate paste look like a purchased product, you should take a glass jar and spread the mass in it in layers. Thanks to this, the product will not only have an amazing taste, but it will also become visually very attractive, especially for small children. Although any adult cannot be pulled away by the ears from this homemade delicacy.

Milk Powder Chocolate Spread Recipe

The recipe for chocolate paste should be in the arsenal of every housewife. This dish delights both children and adults. There are different ways how you can make homemade chocolate spread, but the following recipe is simple to execute and delicious in taste. In addition, only natural ingredients are used in the cooking process, which fill the dish with additional useful properties.

The main component of the delicacy is milk powder. Also, cocoa must be present in the composition, adding it in more or less quantity, you can adjust the chocolate flavor of the finished dish. Each person has his own preferences: some like the rich taste of chocolate, while others, on the contrary, have a subtle aroma. The sweetness of the chocolate spread is also adjusted. It depends on the amount of granulated sugar added.

To fill the treat with useful qualities, add chopped peanuts or another type of nut powder.

In order to make a classic chocolate paste from cocoa with the addition of milk powder, you must prepare the following set of products in advance:

200 g of milk powder;
250 g of granulated sugar;
75 ml. water;
5-6 tablespoons of cocoa powder;
70 g butter;
1 bag of vanilla sugar.

To prepare a unique chocolate paste, several important steps must be followed during the cooking process. These include:

First you need to add granulated sugar to the water.
The mixture should be put on low heat, bringing to a syrup.
Add butter to it.
Boil until the oil is completely dissolved, stirring constantly, so that the composition acquires a homogeneous consistency.
Separately take a container and sift the milk powder into it.
Add cocoa and vanilla sugar to the bulk product.
Pour syrup to the mixture of dry products, without allowing it to cool and thicken.
Mix everything thoroughly using a mixer or blender until smooth.

Ready-made chocolate spread in the refrigerator can be stored for a long time. Cover the main container with the product with a lid. But this delicacy is unlikely to remain for a long time, households quickly eat the sweet mass.

In addition to the classic recipes for chocolate spread, there is one that is not quite ordinary. Its main distinguishing feature is that it is based on white chocolate. The mass prepared in this way has a delicate taste that will appeal to everyone, from small to large. The white chocolate paste is soft, making it easy to spread over toast or spoon it.

If you want to diversify the taste, then one or more of the following components can be added to the composition:

vanilla;
chopped nuts;
coconut flakes.

Each of them will endow the finished dish with an unusual aftertaste. White chocolate paste can be served as a stand-alone meal or used to complement famous desserts. In any case, it turns out delicious.

To prepare a delicacy, you need to cook the following ingredients:

butter - 200 g;
white chocolate - 200 g;
condensed milk - 400 g;
vanilla, chopped nuts, or coconut to taste.

Cooking a meal includes the following steps:

Break the white chocolate into small pieces. Add butter to it.
Put the container with butter and chocolate in a water bath.
Stir the mixture gently.
Start slowly injecting condensed milk. In order for the components to mix well with each other, it is necessary to use a mixer at a minimum speed or a whisk for this.
When the composition acquires a homogeneous mass, it is tedious to add the ingredients that are selected to your taste. Optionally, you can add only 1 of them or all together. It depends on what kind of taste you want to get in the end.

When all the components are added, and the composition is thoroughly mixed, it can be sent to the refrigerator. The chocolate paste should remain here for 3-4 hours. During this time, it thickens enough.

Making chocolate spread doesn't have to be limited to classic recipes. The more the hostess knows different ways to get real unusual and tasty delicacies, the more all family members will appreciate her. One of the most interesting homemade methods of making chocolate spread is to use bananas as a basis. This culinary masterpiece can be given to children and adults as tomorrow, or use the mass to soak the cakes.

In order to prepare delicious nut-free chocolate spread at home, you need to prepare components such as:

banana - 3 pcs.;
orange - 1 pc.;
dark chocolate - 100 gr.;
granulated sugar - 2-3 tablespoons;
vanillin - 1 g

The cooking process must necessarily begin with the fact that jam based on orange and banana is cooked. To do this, only juice is squeezed out of the citrus, and the rest of the fruits are simply cut. Mix both components thoroughly and add sugar to them. The container with the resulting mass is placed on a small fire and slowly brought to a boil. Leave on the fire for a couple of minutes so that the composition can boil a little. The doneness can be determined by looking at the bananas. They should be completely soft, which will make the mixture a homogeneous mass.

While the composition is hot, it is tedious to quickly add chocolate, which has been broken into pieces in advance, to it. Then pour vanillin here and begin to knead the mass thoroughly until all the chocolate is melted. When this happens, the future paste needs to be allowed to cool slightly, then use a blender to make the mass more homogeneous and airy. Household appliances should never be used to mix hot food. There is a high risk of breakage.

After the manipulations with the blender are completed, the chocolate-banana paste must be removed to the refrigerator. Here it will finally thicken and be completely ready for use. The sweet mass can be stored for 2 weeks.

Flourless Chocolate Spread

There is a universal recipe for chocolate spread that is made without flour. This homemade treat is perfect for decorating pastries, cakes, or as a stand-alone dessert that will be the perfect complement to your morning coffee.

To make chocolate spread, you need to prepare the following ingredients in advance:

8 tablespoons of cocoa powder;
180 g butter;
200 ml. milk with a fat content of 2.5%;
200 g of sugar;
180 g. 20% sour cream;
1 pack of vanillin.

This recipe is quick and easy to prepare. Children and adults will like it, even though you can make chocolate paste without hazelnuts.

To begin with, sugar, cocoa powder and milk are mixed. Then vanillin and melted butter are added to the composition. Everything is mixed again until smooth, while you need to make sure that no lumps form in the mass.

Put the container with the future chocolate paste on fire and cook over medium heat. The sweet mass should be periodically whipped with a whisk. This will help to make the consistency smooth.

Before boiling, sour cream is added to the composition and also continue to work with a whisk. This should be done continuously until the paste acquires a natural consistency. Continuous stirring with a whisk will also prevent the risk of burning, which will ruin the dish. From the moment the paste boils, the mass is boiled, stirring constantly with a whisk, for another 15 minutes.

After that, the chocolate paste needs to be allowed to cool down, and then it is poured into a jar and stored in the refrigerator.

However, if you carefully read the information on the labels of the pastes, it is easy to make sure that there is no real chocolate in their composition. The role of chocolate in such products is played by cocoa powder, which provides a beautiful color, chocolate smell and taste. Real chocolate necessarily contains cocoa butter, thanks to which chocolate, being both a hard and brittle product, melts easily when consumed, it just "melts in the mouth" without giving a greasy feeling. Cocoa butter is the most expensive ingredient in chocolate. To reduce the cost of the product and make it more accessible, vegetable fats are introduced into the composition of pastes instead of cocoa butter.

The issue with nuts is also open. For some pastes, they are indicated in the composition, their declared amount varies from 2 to 15%. Some manufacturers are limited to only nut flavoring. More often, there are pastes with the addition of hazelnuts, but based on peanuts or almonds, you can also "work a miracle". Real nuts are much tastier and healthier than flavors. It was the “bread of the future” that I.V. Michurin. Nuts are high in fat (up to 70%). Moreover, these fats are rich in polyunsaturated fatty acids. For example, hazelnut oil (hazelnut) is similar in composition to olive oil. Edible oil is obtained from nuts, which is found in stores, although it is not cheap. There are also quite a few proteins in nuts, although they do not belong to full-fledged ones. A lot of nuts and minerals, especially potassium, calcium, magnesium, phosphorus, iron. Of the vitamins, it is worth noting E, C and PP.

In addition to cocoa products, nuts and sugar, lecithin is found in the composition of chocolate-nut pastes, it is also an emulsifier E322. This substance is responsible for the "correct" and uniform consistency. Lecithin belongs to the group of phospholipids found in vegetable oils. It is obtained from there: from the sediment that forms during the hydration of oils. Lecithin is synthesized in humans and animals. Studies have shown that no adverse changes occur when using lecithin in the human body. Its amount, when introduced into food products, is limited only by technological necessity. Lecithin is also added to other chocolate products such as candies and chocolate bars.

At first glance, the technology for making pasta is very simple - you mix all the ingredients and you're done. But if you try to cook such a product at home yourself, it becomes clear that both experience and skill are needed, especially for making two-color milk-chocolate paste, and most importantly - high-quality ingredients. Of course, you can add real chocolate to homemade pasta, and not regret your favorite nuts, but such a product will turn out to be very, very expensive. In addition, if the proportions of the components are taken incorrectly, then the paste may turn out to be too liquid or, on the contrary, thick, and it will not be convenient to spread it on bread. The ratio of nuts and chocolate (cocoa) is also important, because they should not "hammer" the taste of each other, but only set off beautifully. Too much cocoa powder in the composition - the paste will turn out to be bitter, too much sugar - sugary, "too much" with fats, even with real butter, will not add anything tasty to the paste. If you use insufficiently thoroughly chopped nuts and sugar instead of powdered sugar, then the paste will "squeak" on your teeth or taste "mealy".

TESTING
Whether you want to cook chocolate-nut spread yourself or just go to the store - everyone decides for himself. We decided, through comparative testing, to understand the pastes presented in the trading network. A total of 7 samples in the test. In addition to the well-known pasta Nutella from Poland, we managed to find Pralinutta from Belgium, 4 pastes from Russia ("Chocolate Carousel", "Striped Flight", "Bureshka" and Belisa) and even one brand from Ukraine - "Multi-Cream". The overall assessment of each product was formed taking into account the assessment of organoleptic, labeling and packaging, as well as taking into account the conclusion on the physico-chemical indicator. But first things first.

Labeling and Packaging
Most of the comments were about the composition of the products. The Russian and Ukrainian versions of the composition do not coincide with the "Chocolate Carousel" and "Striped Flight" pastes. So, in the Ukrainian version of the composition of the "Striped Flight" pasta, they "lost" almonds. The "Chocolate Carousel" pasta has two flavors in the Russian version, one in the Ukrainian version, in different languages the ingredients are listed in a different order. Although in reality the order of listing the components in the composition is not at all arbitrary, all the ingredients should be listed according to their quantity in the product in decreasing order, i.e. the most significant component of the product should be written in the first place. In addition, there is no E code for lecithin in the Belisa, Multi-cream, Pralinutta and Nutella pastes. The fragrance has not been specified in Pralinutta. The information on the label of the "Bureshka" chocolate-nut product is given in very small print. Small print and on the label of Belisa paste, Nutella has a small print on the nutritional value. There are no coordinates of the representative in Ukraine on the Belisa jar.

Regarding the packaging, there was a remark about the "Chocolate Carousel" and "Striped Flight" pastes: the packaging material is not indicated on the polymer jars, there are signs about the material only on the lid.

Lab Research - Finding Trans Fats
Since all tested pastes were made on the basis of vegetable fats, it was decided to test the content of trans isomers in them.

Fat is fat. The simplest and most familiar division of fats is the principle of vegetable fats and animal fats. The overwhelming majority of vegetable fats are liquid fats and contain a lot of the so-called unsaturated fatty acids. Animal fats, with the exception of fish oil, are solid, consisting of saturated fatty acids. Unsaturated fatty acids can exist in two configurations: "cis" and "trans". Cis isomers or cis fats are a natural variant of fatty acids, that is, the correct, original variant. Trans isomers are "wrong" or altered fats. The whole problem is that the body cannot distinguish cis fats from trans fats, and when trans fats are ingested, the body takes them at face value and includes them in all processes. For humans, this is fraught with the formation of undesirable compounds and cardiovascular diseases. In Ukraine, there are no general norms on the content of trans fats; there are norms only in DSTU 4445: 2005 "Fat spreads and mixtures". The mass fraction of trans-isomers of oleic acid in these products should not exceed 8%. We were guided by this norm. It's nice that all the pastes we tested contained less than 8% trans fat.

Where do they come from and where do they stay? Naturally, trans fats are rarely produced. The surest way to "enrich" fat with trans-isomers is to hydrogenate it; make solid fat (margarine) from liquid vegetable oil. Readily, the cis-isomers are converted to the trans form under the action of nitrogen oxides, sulfurous acid and other catalysts, as well as at high temperatures. That is why margarines suffer the most from the presence of "wrong" fats. But it's not just a product labeled "margarine" that can contain trans fats. Many delicacies use processed fats as an ingredient, such as hydrogenated fat, confectionery fat, and frying fat. That is why trans fats are often found in chips, French fries, chocolate and chocolate-coated candies, if they were made not from natural cocoa butter, but its substitutes. Waffles can also "sin" with trans fats, namely the fat layer between wafer sheets, and cookies with a fairly high fat content.

Humanity cannot refuse to use margarines and processed fats, because they are much cheaper than butter. But it is quite possible to adjust the production technology so as to minimize the formation of trans fats. To do this, the first step should be the introduction at the state level of mandatory norms for the content of trans fats in all fat-containing products.

Organoleptic evaluation
There are no specific requirements for the taste characteristics of pastes, the main thing is that they correspond to their name. Namely, since these are pastes, they must have a pasty consistency. The promised ingredients should be felt in the taste and smell - chocolate and nuts, as well as sweetness and nothing extraneous, unpleasant, repulsive. Most of the pastes have hazelnuts on their labels, the Striped Run is made with almonds, the Chocolate Carousel is with peanuts. Assessments to organoleptic indicators and comments to them are given in the table.

Price and quality

Chocolate-nut spreads are sold in packages of different weights, so we decided to compare the cost of 100g of the product. The most expensive sample in the test is Nutella pasta, 100 g of which will cost almost 10 UAH. The overall rating for Nutella, Pralinutta and Belisa is "excellent".

The most affordable representatives of the test are "Striped Flight" and "Chocolate Carousel", 100 g of which will cost 2.28 and 2.87 UAH, respectively. Both of these pastes, as well as the Bureshka paste, have an overall rating of "good". The "Satisfactory" mark was given to the products "Multi-cream".

*Center for Expertise TEST (www ..*

Brand) 1	Belisa	Nutella	Pralinutta duo	Buryoshka
Name (according to the manufacturer)	chocolate milk paste	cocoa nut cream	chocolate spread with milk cocoa and hazelnuts	chocolate-nut paste
Manufacturer	LLC "Peterpack" / Russia	"Ferrero Polska Sp.z.o.o." / Poland	Natra Ol Crump / Belgium	LLC "Peterpack" / Russia
Weight, g / Price, UAH) 2	700 / 30,43	200 / 19,73	400 / 23,84	350 / 16,07
Price 100g, UAH	4,35	9,87	5,96	4,59
	2,4/ 36/ 45	6,4/ 31/ 56,4	1,4/ 35,8/ 60,5	2,4/ 36/ 45
	513	530	570	513
Compound	sugar, vegetable oils and fats, dry skim milk, dry milk whey, carob flour, cocoa powder, flavorings of the same nature. vanillin, chocolate and nut, lecithin emulsifier, salt	sugar, vegetable oil, hazelnuts 13%, cocoa powder with a low fat content of 7.4%, skimmed milk powder 5%, dry milk whey, emulsifier soy lecithin	sugar, vegetable oil, hazelnuts 3%, milk whey powder, low fat cocoa, emulsifier soy lecithin, flavor, salt	sugar, grows. oils and fats, skimmed milk powder, milk whey powder, cocoa powder, carob flour, grated nut, flavorings are identical in nature. vanillin, chocolate and nut, lecithin emulsifier, salt
Overall rating (100%)	Great	Great	Great	Okay
Labeling (10%)	satisfactory	Great	Great	satisfactory
Packaging (10%)	Great	Great	Great	Great
Organoleptic (80%)	Great	Great	Great	Okay
Consistency	Great	Great	Great	Okay
Consistency	characteristic, pasty	characteristic, pasty	characteristic, pasty	pasty, very thick
Smell	Great	Great	Great	Great
Smell	sweet, chocolate and nuts	chocolate and nuts	chocolate and nuts	pronounced nutty
Taste	Great	Great	Great	satisfactory
Taste	sweet, chocolate	sweet, chocolatey, pronounced nutty	chocolate-nut, sweet	very sweet
Physicochemical indicator	normal) 3	normal) 3	normal) 3	normal) 3
	4,3	0,13	0,05	5,5
Rating scale
Great
Okay
satisfactorily
Badly
very bad

Center for Expertise TEST (www ..

Brand) 1	Striped flight	Chocolate carousel Super taste	Multi cream
Name (according to the manufacturer)	chocolate-nut paste (almonds)	chocolate-nut confectionery paste	pastry pastry with cocoa and hazelnuts
Manufacturer		LLC "Russian Industrialist" / Russia	PP "Confectioner -K" / Kiev, Ukraine
Weight, g / Price, UAH) 2	750 / 17,07	550 / 15,80	250 / 8,85
Price 100g, UAH	2,28	2,87	3,54
Proteins / fats / carbohydrates, g per 100g	5,5/ 32/ 57,8	5,3/ 31/ 58,8	2,7/ 33/ 59
Energy value, kcal per 100g	569,8	568,6	545
Compound	sugar, vegetable fats and oils, dry whey, skimmed milk powder, cocoa powder, carob flour, emulsifier lecithin E322, vanilla, chocolate identical to nature, almonds	sugar, vegetable fats and oils, dry whey, roasted peanuts, cocoa powder, emulsifier E322 lecithin, vanilla and chocolate flavors identical to natural	sugar, vegetable fats, milk powder, cocoa, hazelnuts, lecithin, vanillin
Overall rating (100%)	Okay	Okay	satisfactory
Labeling (10%)	Okay	Okay	Great
Packaging (10%)	Okay	Okay	Great
Organoleptic (80%)	Okay	Okay	satisfactory
Consistency	Okay	Okay	satisfactory
Consistency		pasty, grains come across	pasty, with grains
Smell	Okay	Okay	Okay
Smell	chocolate, weak almond	poorly expressed	poorly expressed
Taste	satisfactory	Okay	satisfactory
Taste	very sweet, nutty	sweet, peanut	sweet, the taste of chocolate and nuts is not expressed
Physicochemical indicator	normal) 3	normal) 3	normal) 3
Content of trans fats (trans isomers of oleic acid), not more than 8%) 3	0,35	0,52	4,9
Rating scale	Test results apply only to samples that participated in the test. We are not monitoring further product changes.
Great	1) - the marks are arranged according to the ratings in descending order, if the ratings coincide - in alphabetical order
Okay	2) - prices are indicated at the time of purchase of samples, December 2009.
satisfactorily	3) - in Ukraine, trans fats are standardized only in spreads and fat mixtures, the norm according to DSTU 4445: 2005 - no more than 8%
Badly
very bad

There is always a place for a holiday in life. And a slice of white bread or a regular cracker can easily be turned into an appetizing dessert with the help of chocolate-nut spread. Real and delicious chocolate spreads are made exclusively from the most natural products, the freshest milk, high-quality cocoa and hazelnuts. But is it really so?

Spreading paste can be a la milk or dark chocolate, thick and viscous or more "viscous" consistency - it all depends on the manufacturer's imagination. By the way, at home you can also "depict" such a pleasant addition to pancakes or cheese cakes. And most often, recipes for real and delicious chocolate spreads begin with the words: "Take cocoa powder ...". So the question arises: "Was there chocolate?"

Chocolate self-deception

Real chocolate is prepared on the basis of cocoa liquor and cocoa butter, which are obtained from cocoa beans. Cocoa butter is a particularly valuable ingredient. It is thanks to him that chocolate, being both hard and fragile product, deliciously melts in the mouth. But products prepared on cheap substitutes for cocoa butter "sin" with a margarine aftertaste and stick to the palate unpleasantly.

Judging by the name, these pastes contain two tasty and healthy ingredients at once - nuts and chocolate. The pasta is good for making sweet tea sandwiches and various desserts. You can try using it to make the famous tiramisu dessert or to make a filling for sweet pancakes.

But if you carefully read the composition of real and delicious chocolate spreads, you can easily make sure that there is simply no real chocolate in their composition. Its role is successfully performed by cocoa powder, which provides a beautiful color, chocolate smell and taste. And instead of expensive cocoa butter, cheaper vegetable fats have been introduced into the composition, due to which the pastes are very affordable. It turns out cheap and tasty.

Benefits in the composition

The issue with nuts is also open. Most often, there are pastes with the addition of hazelnuts, but on the basis of peanuts or almonds, you can also create such a "sweet miracle". For some pastes, they are indicated in the composition, some manufacturers limit themselves only to nut flavoring. Of course, real nuts are much healthier than their smell!

In addition to cocoa products, nuts and, of course, sugar, in the composition of real and delicious chocolate spreads there is such an ingredient as lecithin, aka the E322 emulsifier. This substance is responsible for the "correct" and uniform consistency of the product; lecithin is a member of the phospholipid group that are found in vegetable oils. Studies have shown that no adverse changes occur when using lecithin in the human body.

Dishes recipe

At first glance, the technology for making pasta is very simple: you mix all the ingredients - and you're done. But if you try to cook such a product at home yourself, it will become clear that experience, skill, and, most importantly, high-quality components are needed. Of course, you can add real chocolate to homemade pasta, and you can not regret your favorite nuts, but such a product will turn out to be much more expensive than a store delicacy. And if the correct proportions of the ingredients are not observed, the paste may turn out to be too liquid or, conversely, too thick. The ratio of nuts and cocoa is also important: they should not "clog" the taste, but harmoniously complement each other. Too much cocoa powder in the composition - and the paste will turn out to be bitter, too much sugar - sugary, and "brute force" with fats, even with real butter, is fraught with getting not paste, but chocolate butter.

Chocolate spread is a favorite treat for small and large sweets. Its traditional use is making sandwiches, but besides that, it can be used as a filling for bagels, a layer of cakes, in baked goods. There are as many ways of application as there are recipes for cooking.

The paste for this recipe turns out to be very smooth, similar to thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product must be of high quality and should not be replaced with confectionery glaze.

Ingredient proportions per serving:

500 ml of milk;
200 g butter;
100 g dark chocolate;
120 g granulated sugar;
120 g flour;
120 g cocoa powder.

Chocolate pasta recipe step by step:

Pour sugar into a container of a suitable size. Sift flour and cocoa powder there. Thoroughly mix all the components of the free-flowing mixture with a whisk.
Bring the milk to a boil and pour in a thin stream to the dry ingredients, stirring everything with a whisk until smooth.
Return the resulting mixture to the stove and boil until thickened. Remove from the stove and place first the chopped chocolate into small slices and then the cubes of butter at room temperature.
Stir the paste until the chocolate and butter are completely dispersed in the mass. When the chocolate mixture has cooled, beat it slightly with a mixer for lightness. Store the treat by transferring it to a glass jar.

"Nutella" at home

The Nutella chocolate paste, which made the Ferrero family of Italian confectioners famous, is popular all over the world. Nuts are an important component of the paste. In the classic version, roasted hazelnuts are used, but other nuts (walnuts, peanuts, hazelnuts, almonds) can be used in the homemade version of the treat.

The list of products used in the preparation of homemade "Nutella":

400 ml of milk;
400 g sugar;
150 g roasted kernels of selected nuts;
40 g flour;
60 g cocoa powder;
100 g butter;
3 g of salt.

Cooking method:

We take the oil out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind nuts into powder. The smaller its particles are, the more uniform the texture of the finished product will be.
Combine milk with sugar, flour and cocoa. Stir this mixture as thoroughly as possible so that there are no even the smallest lumps, and bring it to a boil over low heat.
Add nut flour and salt to the bowl with the bubbling mixture. The last component will act as a natural flavor enhancer. Boil the paste to the required thickness.
Then cool the chocolate mass to 40-50 degrees, add butter to it and beat with a mixer until smooth.

How to make a cocoa treat

The recipe for this paste differs from most in the absence of heat treatment, however, the mass turns out to be thick with a rich chocolate taste.

To prepare it you need to take:

175 ml of refined vegetable oil;
100 g roasted and powdered walnuts;
100 ml of milk;
100 g granulated sugar;
50 g cocoa powder;
2 g powder vanillin.

How to make chocolate spread step by step:

Combine milk and sugar in a hand blender bowl. Beat these products until all grains are completely dissolved.
Then turn on the device at maximum power and introduce vegetable oil in a thin stream. The mass will gradually thicken.
At the end of whipping, add cocoa and chopped nuts. After that, beat for a couple of minutes, transfer to a suitable container and refrigerate overnight to stabilize.

Chocolate Nut Butter

Nuts are a must-have in many chocolate spread recipes.

For cooking, you can use either one type or a mixture of several nut components, as in this recipe based on condensed milk:

370 g of condensed milk;
100 g of mixed nuts, ground into powder;
150 g butter;
50 g dark chocolate;
40 cocoa powder;
10 g wheat flour.

Cooking steps:

Put chocolate chopped into small pieces in hot melted butter, mix until butter and chocolate become a single mass.
Pour condensed milk into the mixture, sift the cocoa flour and put on the stove. Bring the contents of the container to a boil, stirring constantly. Remove from heat immediately, add nut flour, stir and the paste is ready.

Dessert with coffee flavor

Light invigorating coffee notes will not only delight coffee lovers, but also give a boost of energy in the morning, if this chocolate paste complements crispy toasted toast.

To prepare an invigorating dessert you will need:

500 ml of milk;
350 g sugar;
100 g butter;
90 g cocoa;
90 g flour;
5 g of instant coffee.

Preparation:

Sift flour and cocoa into a saucepan with a thick bottom, add coffee and sugar. Stir dry ingredients with a whisk. Then pour in the milk, shake all the lumps again with a whisk until smooth and add butter.
Put the contents of the saucepan over medium heat and cook, stirring continuously, until thick. Cool the paste, cover with cling film in contact, and then put in jars.

Cooking with white chocolate

This recipe's white chocolate spread is made with a small amount of nuts. In this case, it is best to use almonds, especially since they can be purchased in the form of almond flour.

To prepare a treat you will need:

150 g of condensed milk;
100 g of white chocolate;
100 g butter;
20 g almond flour or finely chopped almonds.

Progress:

In a container of suitable capacity, combine diced butter and chopped chocolate. Bring these ingredients to a liquid state on a steam bath.
Then add almond flour and condensed milk, stir until the mixture becomes homogeneous. Literally two minutes after that, remove the paste from the heat. After cooling down, the product is ready for use.

Chocolate paste with milk powder

If you take not natural, but powdered milk as the basis for the pasta, then the cooking technology will change slightly. There will be no need to boil the product until it thickens, and the consistency of the lipstick can always be adjusted by the amount of nuts.

Take for a half-liter jar of chocolate paste with milk powder:

250 g milk powder;
150 g sugar;
150 g of peanuts (or other nuts);
100 ml of water;
50 g cocoa;
50 g butter.