The best varieties of Belgian chocolate

Belgium is Belgian chocolate. The country is the largest producer of the highest quality sweets. Nowhere else can you find such an assortment, delicious taste and varied combinations.

Excursion into the history of Belgian chocolate

In the 18th century, the drink was bitter and spiced. It was given exclusively to male warriors. Residents believed that he was able to give strength and courage. Later, a little vanilla was added to the drink, and then cane sugar, thanks to which women liked the chocolate.

In the 19th century, chocolate was classified as a medicine for adults. This continued until Jean Neuhaus founded the first pharmaceutical confectionery. In addition to medicine, the factory produced chocolate.

The chocolate produced in Belgium is the country's trademark. Brands are not afraid to experiment and add numerous spices to the composition. The Belgians are sure that any filling, configuration and aroma can be made, but chocolate must consist of natural cocoa products.

Interesting chocolate facts

There are more than two thousand chocolate shops operating in the country. However, tourists come not only to buy sweets.

1. In Bruges and Brussels, chocolate routes are highly developed.
2. There are numerous chocolate museums.
3. At master classes, eminent chocolatiers are taught to create unsurpassed chocolate.
4. Visit tasting rooms in private workshops.
5. Visit a chocolate cafe, where all dishes are prepared on the basis of chocolate.

In addition to sweets, residents are very fond of beer. And even here, enterprising Belgians were able to combine their favorite products. Once you visit the country, you can drink a beer from a chocolate bottle, which you can then eat.

Fillings in desserts amaze the whole world with their taste.

The Belgians produce sweets with:

• thyme;
• basil;
• orange;
• with garlic and onion flavor;
• with the addition of olive oil;
• pepper;
• salt;
• with the taste of oysters and even seafood.

Arriving in this amazing country, you can try:

• chocolate pizza, which you will not find in any other country in the world.
• chocolate stamps, which were issued with a circulation of more than one hundred thousand pieces.

In Bruges, there is a 17th century castle where the Choco-Story is located.

Here you can:

• look at the work of pastry chefs and see how they create chocolate masterpieces;
• learn about the evolution of chocolate;
• visit the tasting halls;
• the opportunity is given to learn the intricacies of cooking delicacies.

Having tasted great chocolate once, you will immediately fall in love with it and remain a fan forever.

How to distinguish real Belgian chocolate

You can distinguish from a fake:

1. For taste. It is necessary to put a piece on the tongue and not bite it. Real chocolate will gradually melt in your mouth.
2. To the touch. Real chocolate has a silky smooth texture. There are no bubbles, irregularities or lumps on its surface.
3. Belsky chocolate is not too bitter, but at the same time it is not sugary-sweet. While enjoying the dessert, you will feel how velvety notes gradually unfold, become richer and brighter.
4. The smell. A forged dessert will smell like burnt beans. Unscrupulous producers mask the smell of rotten cocoa beans. The natural product smells fragrant.

Famous brands of chocolate from Belgium

There are 12 major manufacturers in the country.

The most famous and oldest brands that have proven themselves of the highest quality are:

• Daskalidès - has been producing chocolate since 1931 and is the benchmark for all world producers;
• Callebaut is a leader in high quality cocoa that has launched the production of chocolate bars;
• Guvlian - launched into production the world-famous "Seafood" chocolate;
• Neuhaus - founded in 1985, and since 1991 the brand has become the first in Belgium;
• Leonidas - the factory founded by Leonidas Kesdekidis, produces elite chocolate available to everyone;
• Belvas - famous for the production of organic truffles and pralines;
• Jean Galler - achieved popularity thanks to experiments in creating new types and tastes of chocolate;
• Godiva was founded by Joseph Drap, who, in addition to first-class chocolate, has gained popularity thanks to its unusual packaging;
• Côted'Or - produced the first chocolate bar in 1911 in the famous packaging;
• Godiva is a symbol of prestige and luxury in the world;
• Mary has been known for excellence in products, boxes of chocolates and shop windows since 1919;
• Neuhaus has been delighting consumers with delicious pralines and chocolate for 155 years;
• Bruyerre, produces handmade products that are famous for their fillings.

Popular types of produced dessert

According to the standards in Belgium, chocolate is produced, which is distinguished by the strictness of the nomenclature composition:

• Bitter chocolate. They are made from high quality raw materials using special equipment. This product contains more than 72% cocoa beans.
• Milk chocolate (31% cocoa beans). Made with the addition of dry film milk.
• Porous chocolate. Before getting into the mold, the tiles are specially saturated with nitrogen, carbon dioxide and beaten vigorously. Under pressure, the gas forms bubbles.
• Classic chocolate (31-33% cocoa), the size of pounded grains of cocoa beans in cocoa butter contains no more than 30 microns. In Belgian dark chocolate, only powdered sugar is used, not sugar.
• White chocolate. Contains significantly more sugar and butter than other types and does not include cocoa beans.

Gift Baskets

You can buy not only bars and candies in bulk, but also Belgian chocolate in boxes. If you want to surprise, then the assorted chocolate gift set, which includes a variety of sweets with spices, nuts and fruits, will be the best present. At the request of the buyer, the traditional set of sweets can be replaced with unusual, exotic fillings and even chocolate figurines.

Belvas

Belvas produces certified 100% organic truffles and pralines. The company is renowned for its chocolate flavor and social commitment. This chocolate maker has won numerous awards, including the “the greenest micro-enterprise in Europe“Awarded by the Commission of the European Union.

Bruyerre

Using the finest ingredients and a sophisticated recipe, Bruyerre has developed a range of chocolate handmade chocolatesfamous for their fillings, including hazelnut, ganache and gianduja pralines.

Corné port royal

In 1935, Maurice Cornet created 'Manon sucré', Which has become an invariable component of the cultural heritage of Belgium. Manon Sucre is a delicious praline that combines the tenderness of cream with crunchy roasted nuts and the rich taste of fresh walnuts. Today, with 80 years of experience in making chocolate, Corné Port-Royal continues traditions of recognized culinary recipes and gastronomic excellence... A team of craftsmen makes chocolate products every day, the recipes of which have remained unchanged for almost a century!

Côte d'Or

On April 24, 1883, Charles Neuhaus registered the Côte d'Or brand. This is how it appeared Belgium business card! The first Côte d'Or chocolate with a recognizable elephant logo was made from cocoa beans brought from the Gold Coast (modern-day Ghana). The first chocolate bar was made in 1911. The famous Côte d'Or packaging appeared at the same time. Since that moment, dozens of new products and tastes have been added to the chocolate assortment. These include Mignonnette, Bouchée, Chokotoff, biscuit bars and the Sensations range launched in 1990, a richly flavored chocolate for true connoisseurs of the product - Noir de Noir, Noir Intense and Noir Brut. All these chocolate sweets the result of experience and dedication to the company Côte d'Or chocolate product. The reasons for success are obvious: the highest craftsmanship, dedication to a unique rich taste and original recipe (high cocoa content and impeccable quality of beans), constant search for new ideas and innovative products. Last but not least, the Mondelez International Group's respect for Belgian know-how has ensured that the quality of Côte d'Or chocolate is preserved and international recognition.

Daskalidès

Prodromos Daskalides in 1931 began to produce chocolate, which later became the standard for all world producers. In the same year, he opened his very first pastry shop in Ghent. Soon, the number of Daskalidès stores famous for their delicious sweets increased. The next generations of Daskalides skillfully tempted foreign markets with unique taste and traditional recipes... Today Daskalidès is the undisputed benchmark in the world of chocolate. Excellent quality, fantastic taste, original ideas and modern packaging underline the youthful and attractive character of the Daskalidès brand.

Jean galler

Jean Galler was born into a luxurious sweets atmosphere. He enjoyed working at the family bakery founded by his grandfather in 1930. At 16, he found his inspiration in chocolate. He begins to experiment and create new types and tastes of chocolate. To gain the necessary knowledge and discover new tastes, he studies in Basel (Switzerland) and then in Paris with Gaston Lenôtre. When he was 21, he started his own business. 35 years later, the principles of the company remain the same: love of chocolate, pride in excellence and continuous creativity... Today Jean Haller and his team design and manufacture all types of pralines, ice cream, cookies, chocolate bars, as well as chocolate bars, "cat tongues" (chocolate in the form of cats from comics), pasta, mini-chocolate and other products.

Godiva

The story of Godiva chocolatier is a story about chocolate maker, whose name has become a symbol of luxury and prestige around the world. It began in Brussels in 1926, when Pierre Draps the elder made the first chocolate pralines in the small workshop of his Brussels home. The family chose the name 'Godiva' in memory of the ardent and noble Lady Godiva, the heroine of an ancient English legend. The business continued to grow, leading to the opening of a flagship store in Brussels' famous Grand Place. Now Godiva is represented in more than 80 countries around the world. Godiva has become synonymous with grace and innovation. Godiva chocolatiers combine amazing flavors with a delicate texture.They use their experience to create masterpieces from the finest ingredients.

Leonidas

Generosity, freshness and “praline available for everyone»- the philosophy of the Leonidas company. For over a century, Leonidas has generously endowed the world with great chocolate, more than 100 varieties of which are sold in stores around the world. Chocolate is made using traditional methods and only first-class ingredients. For the shell, only pure cocoa butter and 100% natural ingredients are used. All other ingredients are also carefully selected. In keeping with the philosophy of “praline accessible to all”, Leonidas continues to create original and sophisticated products that you want to enjoy with your loved ones.

Mary

In 1919, chocolate lover Marie Deluc opened a business in Brussels that was destined to evolve into the Mary chocolate brand. Marie strived for excellence and excellent product quality - these goals have become a legacy for the successors of her business. She cared about the quality of raw materials and finished chocolates, and her exquisite taste extended to the way products are presented, from boxes of chocolates to shop windows. In 1942, Mary Confectionery was awarded the title of “Supplier to the Royal Court of Belgium", And in 1990 and 1994. confirmed this title.

Neuhaus

Neuhaus has been working with high quality ingredients for 155 years and boasts unique know-how and exquisite craftsmanship. Luxurious gift boxes delight those who give them and those who receive such a gift. Jean Neuhaus arrived in Brussels in 1857 and opened his pharmacy shop here in the prestigious Queen's Gallery. To make the taste of his medicines more pleasant, he covered them with a layer of chocolate. His grandson, Jean Neuhaus Jr., inherited his grandfather's passion for chocolate. He got the idea to put the medicine inside the chocolate along with the delicious filling, and in 1912 he makes the first pralines or filled chocolates. A few years later, Jean Neuhaus Jr.'s wife created the Ballotin box, an elegant packaging that made chocolate a luxurious gift. Jean Neuhaus's passion for chocolate continues today in the wide range of Neuhaus products. Each praline has its own shape, taste and name. All Neuhaus chocolate is produced in chocolate workshops in Brussels.

Planète chocolat

From the heart of Brussels master chocolatiers in love with their work Planète Chocolat supplies the world with high quality chocolates. Their online store offers some truly delicious treats such as pralines, chocolate bars, truffles, gayette and karakas. All this wealth is packed in luxurious boxes. Belgian chocolate is made from 100% pure cocoa butter and is free from GMOs, preservatives and artificial colors. Learn how to make your own real chocolate at Planète Chocolat workshops.

Starbrook airlines

Patrick Gillis took over the Gilis Fine Food Group family business in 1980. A few years later, the entrepreneur set himself the task of finding something special that would allow him to conquer the world! Thus, in 1983, Starbrook Airlines was created in partnership with Jaak de Konink. imaginary airline... Starbrook Airlines has joined the Belgian Chocolate Code which prohibits the use of any chocolate other than Belgian... You can now find Starbrook Airlines chocolate at 200 airports in over 80 countries around the world. With this massive success, the company opened its flagship Starbrook Chocolate & Art Store in Antwerp.

Zaabär

Zaabär invites chocolate lovers on an enchanting journey across the planet of enchanting tastes and aromas. Zaabär collected spices, herbs, tempting flowers, tempting fruits for them and combined them with pure rich taste of exquisite Belgian chocolate... Since ancient times, these gifts of nature have no less healing effect than medicines. Zaabär continues this tradition. Open, breathe in, taste and enter the enchanting world ... Zaabär.

- When I'm stressed, I eat chocolate!
- Yura, you eat it all the time!

- I agree, life is harsh!

The fourth special thematic post is dedicated to Belgian chocolate! We visited Belgium, the homeland of the world famous chocolate, and of course we want to share our notes with you!

We warn you in advance and ask you to move away from the screens of all those who, at the moment of reading this post: are on a diet, do not eat after 6 pm, count every calorie and have an extremely negative attitude towards everything sweet! This post can shake your inner peace!

Before traveling to the chocolate region, we decided to find out the history of the emergence of chocolate. We are pleased to share with you:

In Belgium, chocolate came directly from South America. Yes, yes, the era of the Great Geographical Discoveries along the way with the New World opened up a lot of hitherto unknown fun to the Europeans: potatoes (even Belarusians did not know what a "bulb" was until the XVI-XVII century), tomatoes, peppers, ..., tobacco, coffee and of course Cocoa!

Unlike the countries of southern Europe, which were conquered by a real shock-mania, in Belgium, the new treat was treated very delicately. They say that until the middle of the 19th century, it was considered a cure for various diseases.

That is why one resident of Brussels Jean Neuhaus Together with a pharmacist relative, he decided to start a small family business selling, in addition to traditional medicines, chocolate pharmaceutical products. Mr. Neuhausu experimented a lot with ingredients to create the perfect (and most beneficial) creation! He soon realized that his products became more popular as sweets than medicines.

In 1895, a real confectionery factory was officially registered "Neuhaus-Perrin"... And the production started ...)

The real sensation and the next leap in the chocolate industry came in 1912 with the invention of a way to insert a filling (usually ground almonds) into a chocolate bar. As a result, it turned out to be well-known to everyone - "Praline"! Previously, almonds were used and added directly to chocolate, but this is a completely different story, friends) In fact, "Praline" is not only almond filling, but also a delicate cream filling with the taste of cream, vanilla, nuts, caramel and Cointreau liqueur ...

When you take a bite of the candy and the exquisite Praline mousse flows out! Mmmm ... Who can resist such a thing ?! Chocolate lovers really liked this unusual approach, and until now every pastry chef is trying to create his own unique filling!

Gradually, real battles for the buyer broke out in Belgium. The golden rule of a free economy was in effect in the chocolate market - Competition! It was this struggle that forced to improve the quality of chocolate, to invent more and more new varieties, to come up with various advertising moves for the sole purpose - so that the end consumer would choose it!

Why is it Belgian chocolate that is the standard? Everything is simple here:

1) Taste: not cloyingly sweet, but not too bitter, without the aroma of refried cocoa beans and smoke (these are indicators that manufacturers are hiding the smell of rotten cocoa beans). The most delicate taste is achieved thanks to the finest grinding of cocoa beans. Chocolate should be so tender that it just melts in your mouth

2) Compound: Real quality chocolate must be 100% pure cocoa butter. To protect against negligent counterfeits, Belgian manufacturers use the “AMBAO” quality mark. The Belgians were extremely outraged when they learned that the French are replacing as much as 5% of cocoa butter with vegetable and other fats (poor Belgians, let's not shock them and talk about the famous chocolates produced without chocolate, which are actively sold within the CIS). Moreover, chocolate should not contain preservatives (it is because of this requirement that real Belgian chocolate has a short shelf life)

3) Havepacking: In addition to Neuhaus, his wife also made a contribution, who realized that it was chocolate that could become a “universal gift”, but for this he needed excellent packaging. Signature fancy box "Ballotin" was even patented! This is how the accuracy of the Belgians benefited the production and sale of sweets. Another tradition has appeared - to pack sweets in gift boxes, thanks to which not only Pralines are packed in them!

4) INexcellent filling: dark, milk and white chocolate perfectly complement the most varied (sometimes extremely intricate and unusual) fillings. In the 21st century, almond pralines are no longer surprising, so every chocolatier tries to come up with something unique and inimitable. In addition to the traditional fruit and liqueur fillings, you can find chocolate with thyme, basil and pepper. Foodies can get their hands on sweets flavored with salt, garlic and oysters. And true connoisseurs of luxury can taste real "golden" chocolate (with the finest gold dust)

5) Product appearance: each candy is a unique and perfectly thought-out product: you can buy 5 different candies and this small set will already captivate the eyes of aesthetes. The surface of the chocolate has an exceptionally smooth, silky texture (ideally, the complete absence of clots, bubbles, and other defects). We are almost sure that you will not find a rumpled (deformed) melted candy. Beauty is above all!

6) Traditions and Belgian mentality: many years of experience and chocolate production in Belgium are passed from fathers to their children (yes, this is a primordially family business). Many people use old recipes and production technologies. Accuracy, prudence, dedication, striving for the ideal, endless competition and the use of effective advertising - these features of the Belgian mentality have made it possible for Belgian chocolate to win worldwide recognition!

172,000 tons chocolate a year. 7 kilograms chocolate per year for each citizen. More chocolate shops. This is Belgium, this is the present Kingdom of Chocolate! And as in any Kingdom, Belgium has its own noble chocolate houses:

"Neuhaus" - in fact, the very first company engaged in the production of chocolate in Belgium, founded by the very same Mr. Neuhaus at the end of the 19th century! This chocolate house is still in the top of the most famous Belgian brands. Chocolatiers position their products as an elite and expensive product. Chocolate is made according to old recipes, unfortunately, some of the recipes are irretrievably lost today.

"Leonidas" Is a chocolate company founded by an American of Greek Cypriot origin Leonidas Kesdekidis in the 20th century. The first brand store appeared in Brussels in 1935. Company motto: "You don't have to be rich to enjoy really good chocolate!"

During the trip, we made sure that exactly Leonidas is the most frequently encountered brand, due to the many specialty chocolate shops! In our opinion, the company's motto is fully consistent with the real content!

"Godiva" Is a chocolate company founded in 1926 by Joseph Drap. There is a legend according to which the company was named after the English countess Lady Godiva, which rode naked on a horse and became the symbol of the chocolate house. First-class style and taste, luxury and richness - all this is Godiva chocolate.

"Guvlian" Is a company founded in 1896 and revolutionized shape in 1967. After all, it was then that the chocolate of the series was presented "Seafood"which has gained worldwide popularity. We think everyone has seen the chocolate seahorses, stars, shells and fish from this chocolate house. The main activity of the company is export (94% of all products are sold outside Belgium).

"Pierre Marcolini" and "Wittamer" - these companies are official suppliers of chocolate royal house! And as you know, kings will not advise bad! Is that the prices for chocolate from these manufacturers are very significant. These houses are rightfully called Belgian chocolate couturiers!

The Chocolate Line, Mary Brussels, Burie, Dumon, Galler, Callebaut ... and this list can be continued, because all chocolate houses work with the goal not to put the name of "Belgian chocolate" to shame!

Belgium also has many "Boutiques" with "hand-made" chocolate... You can even find small, family-owned shops that make chocolate by hand according to old recipes and using authentic equipment. Here, as they say, you can choose chocolate for every taste!

On our journey we tried a variety of chocolate products and they were all beyond praise!

We have worked out for ourselves the following

tactics :

— we go to the chocolate shop (as a rule, we met Leonidas shops);

— we take chocolate by weight (usually a small box): choose 1 candy of each type you like (for example, 1 white chocolate with pistachios, 1 milk chocolate with Advocaat liqueur, 1 milk chocolate with mango filling, 1 truffle, 1 dark chocolate with coffee filling ...);

— trying (unhurriedly, tasting all the delights of a rich taste, it is highly advisable, when eating, to read information about Belgian chocolate and it is imperative that you do not drink or eat chocolate with anything else (otherwise, you can miss the luxurious aftertaste);

— we remember the views we like (and this is extremely difficult, because you like everything);

— at the end of the trip we find the right (memorable) chocolate and buy it as an excellent souvenir for family and friends (during the trip we tried not to repeat ourselves and try different chocolates, and already home to choose the best of the best).

You don't have to bother and buy a ready-made set, but if the service allows you to create your own "box", why not use it!)

Someone will say that Belgian chocolate too expensive.

And we will say that, firstly, “whoever has tried it at least once,“ he will never forget ”; secondly, Belgian sweets are not created for mass absorption - the best option is to slowly eat 1 - 2 candies, when the chocolate itself begins to melt in your mouth, and the filling subtly delights you with a velvety taste and long aftertaste (different from each candy)! Foodies can even host a real chocolate ceremony!

Therefore, be sure to reserve funds in your budget for the purchase of at least a small box of delicious Belgian chocolates or a few bars of reference chocolate! Tasting Belgian chocolate is what is called a "must have"!

For those who are not simply absorbing chocolate, it will not be brave enough to go to a real chocolate castle - "Castle of Harze", which is located in the city of Bruges. Zamoje was built in the 17th century and now houses a chocolate museum "Choco Story"... They say that in the museum you can hear about the evolution of Belgian chocolate, visit the tasting rooms; learn how chocolatiers work and how chocolate masterpieces are created, and even learn chocolate tricks yourself. Unfortunately, we were limited in time, so we did not get to the museum, but next time we will try to go there!

The Belgian chocolate industry is a true art. Despite the presence of many pseudo-Belgian manufacturers, the real reference quality is impossible to fake! Today chocolate is a pride, a visiting card and the best souvenir from Belgium! Come and see for yourself!

Bon appetit and see you new posts!

Irisha and a real Belgian waffle with fruit, cream and, of course, Chocolate! Bruges.

The history of real dark chocolate began in 1828 thanks to the discovery of the Dutch entrepreneur Konrad van Houten, who invented a hydraulic press and learned with its help to separate cocoa butter from dry cocoa powder.

Houten, a talented chemist, figured out how to use lye to process cocoa solids. Under the influence of alkali, the fibers of the cocoa beans became softer and more amenable to processing. The powder obtained by Houten was highly soluble in milk and water and had a pleasant taste. This is how instant cocoa was invented.

At the same time, the first dark chocolate bars were made from cocoa butter (obtained in the process of pressing), cocoa and sugar mass. The resulting chocolate was glazed into sweets, which were made at the van Houten chocolate factory in Amsterdam.

Van Houten's discovery marked the beginning of the creation of the chocolate industry. It is no coincidence that the middle of the 19th century was the time of the emergence of the largest chocolate companies: Ritter Sport in Germany, Nestlé in Switzerland, Kanebo in Belgium, Cadberry in England, Hershey in the USA, Abrikosov and Sons Partnership in Moscow ".

What is the best chocolate in the world?

The best bitter chocolate is produced in Belgium. According to old production standards, Belgian chocolate does not contain artificial flavors, preservatives or additives. It contains only natural cocoa butter and grated cocoa, and of the highest quality. Bitter in Belgium is chocolate that contains at least 72% cocoa liquor.

Almost every Belgian city has a small chocolate factory, as well as small boutique shops where you can buy delicious handmade chocolates. The generally recognized world capital of chocolate is the Belgian city of Bruges.

The most famous brands of Belgian chocolate:

• Neuhaus;
• Leonidas;
• Godiva;
• Gilian;
• Pierre Marcolini;
• Wittamer.

To store high-quality preservative-free chocolate, special conditions (temperature and humidity) are required, so it is hardly sold in regular stores. They go to a specialized boutique for him.

The best brands of Swiss chocolate

Switzerland ranks second in the ranking of global chocolate producers. The inhabitants of this country are so fond of chocolate that, on average, each of its inhabitants eats 12 kilograms of this delicacy per year.

The best bitter chocolate made in Switzerland is represented by the brands:

• Lindt;
• Villars;
• Frey;
• Maestrani;
• Sprungli;
• Toycher.

Elite varieties of Swiss chocolate are made from the most expensive cocoa products, do not contain preservatives and chemical additives, and therefore their shelf life is not too long. The range of products from Swiss manufacturers is updated weekly in chocolate boutiques around the world.

Elite French chocolate

French producers of quality chocolate have recently begun to displace Belgian and Swiss chocolatiers from the top lines of the best chocolate rankings.

The best bitter chocolate of French production amazes not only with the sophistication of taste and boldness in the selection of ingredients. Richard's box of chocolates, for example, has built-in sensors that monitor temperature and humidity. The best brands of French chocolate are represented by brands:

• Richard;
• Madame Sevigne;
• Michelle Richard;
• Michel Chatillon;
• Debauve & Gallais.

The most expensive chocolate

Bitter chocolate, which is the best? Probably the one that is served to the table of the American President and Queen of Great Britain.

• The most expensive chocolate in the world is Chocopologie by Knipshildt. The cost of one pound (450 grams) of this chocolate is $ 2,600.
• The second step in the rating of prices for chocolate belongs to the products of the Texas company Noka. A tiny box containing four pieces of this chocolate will set you back $ 16, and a pound costs $ 854.
• The Swiss company DeLafée amazed the whole world by covering its candies with the thinnest layer of 24-carat gold. A set of two candies costs 40 euros, and the cost of one pound of chocolate is 508 dollars.
• The cost of a pound of exquisite Belgian chocolate from Godiva is $ 120.

The best brands of Russian chocolate

The best bitter chocolate in Russia is produced in factories:

• Commitment to quality.
• Russian chocolate.
• Russia.
• The victory of taste.
• Odintsovo Confectionery Factory.
• Bogatyr.

The whole gamut of dark chocolate tastes is most fully represented, perhaps, in the products of the Faithfulness to Quality factory.Cocoa liquor content in premium chocolate bars: 65%, 75%, 85% and 99%.

Inside one 100-gram package of Assorted Bitter Chocolate Flavors there are 20 square 5-gram bars representing the entire range of dark chocolate flavors produced by this factory.

The taste palette of bitter chocolate of the Odintsovo Confectionery Factory (producing chocolate of the A. Korkunov brand) contains from 55 to 72% grated cocoa.

The best Russian chocolate is produced at three factories of the United Confectioners holding:

• Concern Babaevsky
• Roth Front.
• Red October.

Bitter chocolate produced by the Babaevsky concern amazes with a variety of flavors. Nuts (hazelnuts, almonds), vitamins, candied fruit pieces, sesame seeds, ginger are added to it. Some types of chocolate are made using a sweetener (isomalt). Bitter chocolate without additives contains 75 and 87% cocoa liquor.

The Krasny Oktyabr factory produces bitter chocolate of the Slava (porous and dessert) and Gorky brands, containing 80% grated cocoa.

The Rot Front factory, which is part of the same holding, produces 3 versions of Osenniy Waltz dark chocolate, containing 56% of grated cocoa:

• dark chocolate with alcohol content;
• bitter chocolate with orange pieces;
• bitter aerated chocolate containing alcohol and orange pieces.

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Andrey Mosov, head of the expert area of ​​NP Roskontrol, doctor:

“Lead and cadmium are very toxic, they accumulate in the human body, have a negative effect on the nervous system, blood cells, the state of bones and internal organs. If you eat 50 grams of chocolate every day, then in a year you will receive 9 mg of lead. At the same time, according to studies, the average city dweller already receives about 20 mg of this heavy metal per year with all other products containing lead and from the polluted atmosphere. Such a dose is already enough for the first signs of toxic effects to appear: a decrease in mental activity, high blood pressure, headaches and memory impairment. That's why you shouldn't get too carried away with chocolate. "

I propose to figure out which chocolate is healthier and better quality.

What should be in the lineup?

Bitter chocolate is, first of all, chocolate without milk!

The main ingredients are cocoa mass and cocoa butter. The more cocoa liquor in the composition, the better and healthier. Bitter chocolate must contain at least 55% cocoa liquor.

Although according to the technology, cocoa powder can be found in dark chocolate, but an indicator of a really high quality is its absence. Therefore, I advise you to pay attention to this.

Sugar shouldn't come first! It is important. Choose those chocolates where he is as far from the beginning of the list as possible.

Is lecithin normal?

You will often see lecithin in confectionery. This substance will be responsible for a smoother and more uniform consistency. This is a generalized name for the products of refining vegetable oils by hydration. No negative changes in the body occur during its use. Its presence in the composition is the norm.

Why is dark chocolate sometimes sour?

Sour taste in 90% of cases is due to the low quality of raw materials. Perhaps the cocoa beans were not processed according to technology or with significant violations. Sometimes conching (intensive mixing at high temperatures) is not done correctly, or the beans are initially of poor quality.

Astringent taste may indicate that the beans have been stored for too long or have been plucked too unripe.

Good chocolate shouldn't have an astringent or sour taste.

Why does chocolate sometimes contain the inscription “may contain an insignificant amount of nuts, wheat, etc.”, even if there are no such components in the composition?

Everything is explained very simply.Few manufacturers can provide different equipment for different types of confectionery in production, i.e. where biscuits and chocolate with nuts are made, chocolate without additives is also made.

At the request of the technical regulation, any manufacturer is obliged in this case to indicate this information for people with food allergies. Nuts and wheat are some of the most common and strong allergens, and even the smallest amount is dangerous for people with intolerances.

So, let's move on to the chocolates themselves.

Ritter Sport with elite cocoa from Ecuador

Manufacturer: Ritter Sport

Location: Germany

Ingredients: cocoa mass (content of high-quality cocoa mass - not less than 40%), sugar, cocoa butter, milk fat, natural vanilla extract.

The nutritional value:

proteins - 7 g;
fat - 49 g;
carbohydrates - 28 g

Energy value: 602 kcal

On the front side of the package the inscription "73% cocoa" proudly flaunts, but in the composition - not less than 40%. By law, everything is fair, but ... As they say in Odessa: These are two big differences! The presence of milk fat in the composition is also not in favor of Ritter Sport.

"Apriori" with 75% cocoa content

Manufacturer: brand "Faithfulness to quality".

Location: Russia

Ingredients: cocoa mass, sugar, cocoa butter, lecithin emulsifier, salt, natural vanilla flavor. The total solids content of cocoa is not less than 75%.

The nutritional value:

proteins - 9.4 g
fats - 42.2 g
carbohydrates - 36 g

Energy value: 561 kcal

Good composition without any complaints. But this brand is rarely found in stores. Sometimes I see her in big 5-star fives.

"Red October" Gorky 80%

Manufacturer: Red October

Location: Russia, Kolomna

Ingredients: cocoa mass, sugar, cocoa powder, cocoa butter, soy lecithin emulsifier, vanilla flavor. The content of cocoa products is 80%. Mass fraction of total dry cocoa residue - not less than 75.7%

The nutritional value:

proteins - 12 g;
fats - 39 g;
carbohydrates - 29 g;

Energy value: 550 kcal

In the composition of this product, cocoa powder is listed in third place, which indicates that there is a lot of it in the chocolate mass - more than cocoa butter. Not the best option.

Korkunov "Gorky" 72%

Manufacturer: Odintsovo Confectionery

Location: Russia, Moscow region

Ingredients: cocoa mass, sugar, cocoa butter, soy lecithin emulsifier. Cocoa products in chocolate - 72%. Chocolate contains a total dry cocoa residue of 72%. May contain trace amounts of almonds, hazelnuts, wheat gluten, milk and egg whites.

The nutritional value:

proteins - 8.6 g;
fats - 45.2 g;
carbohydrates - 31.8 g

Energy value: 558 kcal

Good line-up, no questions asked.

Victory, dark chocolate 72%

Manufacturer: Confectionery factory "POBEDA"

Location: Russia, Moscow

Ingredients: cocoa mass, sugar, cocoa butter, emulsifier (lecithin), flavoring (vanillin). Total dry cocoa residue - not less than 65%.

The nutritional value

Proteins - 10 g;
Fat - 36 g;
Carbohydrates - 36 g

Energy value: 510 kcal

In this case, the title indicates "72% cocoa", and on the reverse side it is written in small print: "the mass fraction of the total dry cocoa residue is not less than 65%." But the difference is still not as big as that of Ritter Sport. But in general, the composition is very good.

Lindt 85% cacao

Manufacturer: Lindt

Location: France

Ingredients: cocoa mass, reduced fat cocoa, cocoa butter, unrefined cane sugar, natural flavor (Bourbon vanilla). May contain trace amounts of nuts, milk, soy, sesame and wheat. Chocolate contains: total cocoa solids not less than 85%.

The nutritional value

proteins - 11 g;
fat - 46 g;
carbohydrates - 19 g

Energy value: 530 kcal

This chocolate pleased us with the fact that sugar is in 4th place, also unrefined cane! Great news, but in second place is cocoa powder, which is allowed by the regulations, but indicates a lower quality of the chocolate itself.

CHOKLAD MÖRK 70%

Manufacturer: Ikea Food

Location: Spain

Ingredients: cocoa mass, sugar, emulsifier (lecithin), natural flavor (vanilla). Total cocoa solids: 70% minimum.

The nutritional value:

proteins 8g;
fat 39 g;
carbohydrates 37 g

Energy value: 560 kcal

Do not be alarmed, cocoa mass is cocoa mass with cocoa butter under a different name. There is no cocoa powder, vanilla instead of vanillin also pleases. Plus 70% on the package is equal to "at least 70%" in the composition. A good product!

Babaevsky, Elite 75%

Manufacturer: Babaevsky Confectionery Concern.

Location: Russia, Moscow

Ingredients: cocoa mass, sugar, cocoa powder, cocoa butter, emulsifiers, soy lecithin, E476, vanilla flavor. Mass fraction of the total dry cocoa residue - not less than 70.8%. There may be a small amount of peanuts, nuts: almonds, hazelnuts and cashews, dairy products

The nutritional value:

proteins 10.5g;
fats 37 g;
carbohydrates 32 g

Energy value: 530 kcal

Again, cocoa powder, which is more than cocoa butter! And lost 5% of cocoa solids.

So, I choose dark chocolate only without cocoa powder and milk fat. Because their composition will be approximately the same, I will arrange them according to the value of BJU (more protein, less fat, carbohydrates and calories).

Top 3 according to Eat and jog:

1) Victory, dark chocolate 72%

2) CHOKLAD MÖRK 70%

3) Korkunov "Gorky"

A priori with 75% cocoa is also a good product, but very rarely found in regular stores.

Please write in the comments if you want a similar review for milk chocolate or some other products.

Remember to moderate your consumption of even dark chocolate!

Your Vika

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