Bitter chocolate

Dark chocolate has the highest percentage of cocoa content. The more cocoa, the healthier the chocolate. Belgian chocolate is considered the best. Belgium has a standard for chocolate production, according to which it is completely prohibited to add vegetable oils during production.

The “Test Purchase” program on Channel One conducts an examination of goods – both edible and inedible. But since the program airs on weekdays at noon, not everyone can watch it. For those who miss this opportunity, we decided to present the winners of the audience and expert voting. And we can only join the words of presenter Anton Privonov: “We don’t do advertising. We are making a test purchase."

Participants:
1. Alpen Gold
2. "Babaevsky"
3.Dove
4. "Autumn Waltz"
5. “Russia is a generous soul”
6. “Russian chocolate”

Winner:
"Russian chocolate"

Examination results:

“When assessing the quality of chocolate, the most important indicator is the degree of grinding. The higher the degree of grinding, the softer the chocolate. The best results were shown by samples of chocolate from the Dove and Russian Chocolate brands. But the chocolate of the Russian Chocolate brand contains 36% more cocoa products.”

Expert advice

Konstantin Eller
Head of the Laboratory of Analytical Methods for Food Research at the Institute of Nutrition of the Russian Academy of Medical Sciences, Doctor of Chemical Sciences

– Dark chocolate has the highest percentage of cocoa content. The more cocoa, the healthier the chocolate. Belgian chocolate is considered the best. Belgium has a standard for chocolate production, according to which it is completely prohibited to add vegetable oils during production. Cocoa bean butter is a very expensive product. Therefore, high-quality dark chocolate cannot be cheap. As a rule, cognac in chocolate acts as a flavoring agent that masks the not very high quality. Proper chocolate should have a high content of cocoa butter, cocoa mass, a little sugar, vanillin and lecithin. Dark chocolate increases the overall tone of the body.

Recipe

Anastasia Myskina, tennis player

Chocolates

Melt the milk chocolate in a double boiler. Carefully add the cream, stir until the mixture is homogeneous and pour into molds into which you first need to put raisins, rice flakes and nuts. Cool at room temperature.
Glaze. Melt the dark chocolate in a water bath, add a little cream, stir. Cover the candies with icing. Sprinkle the candies with poppy seeds and sesame seeds.

Milk chocolate - 200 g, cream - 60 ml, dark chocolate - 100 g, rice flakes, nuts, raisins - to taste, poppy seeds, sesame seeds - for decoration.