Chocolate paste. Production of chocolate paste Take a half-liter jar of chocolate paste with powdered milk

The man who guessed to spread the chocolate adored by everyone on bread is really a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. This was not a well-thought-out marketing ploy, the idea of ​​​​creating a completely new delicacy came from melted chocolates. And so a product appeared that both adults and children adore - chocolate paste, which will become the main character of our article.

cooking secrets

Today it can be bought in absolutely any, even the smallest store, but few people are satisfied with the quality of the purchased product, because the number of chemical components there simply rolls over. There are fewer and fewer people who want to eat thickeners, flavor enhancers, preservatives and dyes under the guise of an appetizing treat, especially since cooked at home Pasta tastes just as good as store-bought. And most importantly, you yourself control the quality of the products from which it is made.

There are also secrets that will help make the taste of dessert impeccable:

• Milk is better to take a rustic or store-bought version of maximum fat content;
• It is advisable not to replace butter with margarine or spread, which contain vegetable oils;
• Be sure to add a pinch of salt. Here our task is not to salt, but to give a new flavor to the dish. Salt, as it were, emphasizes the sweetness of the paste and makes the taste of chocolate more saturated;
• Cook on a steam bath. it will take a little longer than you would spend cooking on a fire, but all the products will warm up and mix evenly, without burning at the same time.

But even self-cooked goodies should not be carried away, because its calorie content is very high - depending on the set of products, it ranges from 360 to 560 kcal per 100 grams.

There are many options for making chocolate paste at home, but we have selected the most popular for you. recipes.

homemade nutella

The well-known chocolate paste is very easy to prepare yourself. This does not require any special culinary skills, just a little inspiration and the simplest products.

Ingredients:

• Sugar - 1 glass;
• Milk - 1 glass;
• Flour - 1 tablespoon (heaped);
• Butter - 70 grams;
• Cocoa - 2 tablespoons;
• Ground nuts - to taste.

Cooking method:

1. Sift flour and cocoa through a strainer and mix with sugar.
2. Boil the milk and dissolve the butter in it.
3. Mix the dry ingredients with milk and boil the mass over low heat or a water bath for 10 minutes.
4. Add nuts, pour into a jar and let cool, then send to the refrigerator.

Initially, the paste will not be too thick, but do not worry - it will reach the desired consistency in the refrigerator. It can take from 3 to 6 hours to completely harden.

Chocolate hazelnut spread

This is a low calorie dessert option as there is no butter in the recipe. The second significant plus is that such pasta does not need to be cooked.

Ingredients:

• Milk - 1 cup (200 ml);
• Vegetable oil - 300 ml;
• Cocoa - 3 tablespoons;
• Powdered milk - 3 salt spoons;
• Powdered sugar - 150 grams;
• Vanillin - to taste;
• Nuts - 1 cup.

Cooking method:

1. We clean the nuts, roast a little and chop them.
2. We heat the milk to 60 degrees, it is not necessary to bring it to a boil.
3. Dissolve icing sugar in warmed milk, after which we send vegetable oil there. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
4. Whisking constantly, add milk powder and cocoa. We bring the mass to a homogeneous consistency, after which we turn off the blender.

The last step is to add chopped nuts and arrange in jars. It will take about 12 hours for the pasta to thicken, so it is better to cook it in the evening so that you can enjoy a delicious breakfast in the morning.

Chocolate Peanut Butter

Insanely delicious and fragrant dessert can be used not only as an addition to toast or cookies, it will be an excellent cream for cakes.

Ingredients:

• Cocoa - 0.5 cups;
• Peanuts - 2 cups;
• Peanut butter - 3 tablespoons;
• Powdered sugar - ¾ cup;
• Salt - a pinch.

Cooking method:

1. Peel and roast peanuts. To do this, you must first rinse it thoroughly, shake off excess water with a sieve, then evenly distribute it over a baking sheet and send it to an oven preheated to 200 degrees for about 10 minutes. Readiness will be indicated by a pleasant aroma and golden color of nuts.
2. We load the finished nuts as quickly as possible into the blender and grind for about 5-7 minutes.
3. Add powdered nuts, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue to beat until we get a homogeneous consistency.

That, in fact, is all. We try the finished product, if desired, you can add a little sugar or salt there. Too thick paste can be thinned with the remaining peanut butter. Keep homemade chocolate hazelnut the paste should be in a tightly closed container. The maximum period is 1 week, but as a rule, it is eaten in a matter of hours.

Chocolate spread with eggs

Don’t be confused by such an unusual product for pastas, because its taste will not be felt at all, but the eggs will give the paste lightness and airiness. It should also be borne in mind that the shelf life of such a product will be significantly less, therefore it is better to cook a small portion.

Ingredients:

• Sugar - 1.5 cups;
• Milk -1 glass;
• Egg - 1 piece;
• Ground nuts - 1/3 cup;
• Cocoa - 1 tablespoon;
• Flour - 1 tablespoon (without a slide);
• Butter - 1 tablespoon.

Cooking method:

1. Eggs and butter must first be removed from the refrigerator, at the time of preparation they should reach room temperature.
2. Beat the egg and sugar with a blender until a homogeneous thick mass.
3. Continuing to beat, gradually introduce flour into the mixture, after it - cocoa. To avoid lumps, it is better to reduce the whipping speed. Then add chopped nuts to the chocolate mass, and lastly - soft butter. When the mass becomes homogeneous, turn off the blender.
4. Lastly, add milk, while stirring the mixture with a spoon.
5. We put the pasta on medium heat and bring to a boil, then set the minimum level of fire and boil for 10-15 minutes (in a water bath - 20-25 minutes), while stirring constantly.

When the density of the paste suits you completely, turn off the heat and pour into tightly closed containers. Let cool and send to the refrigerator. Pasta can be consumed already warm, but after cooling, its taste will be much richer and brighter.

It is called gianduia.

The color is rich brown, the smell is sweet, the consistency is tight. The paste should not pour, flow or crumble. In this dessert, the mass fraction of cocoa products should be at least 12%. Pasta without chemical ingredients is stored up to 6 months. Packed in plastic or glass containers (jars), from 20 to 500 ml. It is closed with foil, and then the lids are rolled up.

Gianduia is a signature delicacy of Turin in the 19th century. The spread of chocolate spread with a nut component in the middle of the 20th century was facilitated by the rise in the price of cocoa beans and taxes on chocolate after World War II. 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 chocolate-nut candy mass on white bread.

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

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

see also

• Peanut butter is a staple of American cuisine

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Notes

Semi-finished products The drinks Chocolate

An excerpt characterizing Chocolate Paste

Rostov, wiping his soiled hands on his trousers, looked back at his enemy and wanted to run further, believing that the farther he went forward, the better. But Bogdanich, 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 his courage, rode on horseback onto the boards of the bridge.
- Why take risks, captain! You should get down,” said the Colonel.
- E! he will find the culprit, ”Vaska Denisov answered, turning in his 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 cords, and blue trousers, swarming near the bridge, then at 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 set on fire or not? Who before? Will they run up and set fire to the bridge, or will the French ride up on a canister shot and kill them? These questions, with bated breath, were involuntarily asked by each of the large number of troops who stood over the bridge and, in the bright evening light, looked at the bridge and the hussars and at the other side, at the moving blue hoods with bayonets and guns.
- Oh! get the hussars! - said Nesvitsky, - no further than a canister shot now.
“In vain did he lead so many people,” said the retinue officer.
"Indeed," said Nesvitsky. - Here they would send two good fellows, all the same.
“Ah, your excellency,” Zherkov intervened, not taking his eyes off the hussars, but all with his 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, even if they beat you, you can imagine a squadron and get a bow yourself. Our Bogdanich knows the rules.
- Well, - said the officer of the retinue, - this is buckshot!
He pointed to the French guns, which were being removed from their limbers and hurriedly drove off.
On the French side, in those groups where there were guns, smoke appeared, another, a third, almost at the same time, and at the moment the sound of the first shot reached, a fourth appeared. Two sounds, one after the other, and a third.

In life there is always a place for a holiday. And a slice of white bread or an ordinary cracker can easily be turned into a delicious dessert with the help of chocolate-nut butter. 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?

Paste spread 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 nice addition to pancakes or cheesecakes. 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 mass and cocoa butter, which are obtained from cocoa beans. A particularly valuable component is cocoa butter. It is thanks to him that chocolate, being both a hard and fragile product, delightfully melts in your mouth. But products prepared with cheap cocoa butter substitutes “sin” with a margarine aftertaste and unpleasantly stick to the palate.

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

But if you carefully read the composition of real and delicious chocolate pastes, then it is easy to 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, making the pastes very affordable. It turns out cheap and tasty.

Benefits in the composition

The question is open with nuts. 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 are limited only to nut flavoring. Of course, real nuts are much healthier than their smell!

In addition to cocoa products, nuts and, of course, sugar, real and tasty chocolate pastes contain such an ingredient as lecithin, also known as E322 emulsifier. This substance is responsible for the "correct" and uniform consistency of the product, lecithin is a member of the group of phospholipids found in vegetable oils. Studies have shown that no adverse changes occur when lecithin is consumed in the human body.

Follow the recipe

At first glance, the technology for making pastes is very simple: 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 won’t regret your favorite nuts, but such a product will turn out to be much more expensive than a store-bought treat. 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 bitter, too much sugar - cloying, and "brute force" with fats, even with real butter, is fraught with getting not a paste, but chocolate butter.

The first person who guessed to spread 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 paste at home - the basic principles

Ready-made chocolate treats are found in various stores, ranging from small outlets to supermarkets. This once again confirms the amazing taste of 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 extend the shelf life of the product. At the same time, there are fewer natural ingredients in chocolate paste every year. To feel the real taste, it is better to use the recipe for chocolate paste at home. Today there are different ways to prepare treats. Everyone will choose for themselves the option that will take into account individual preferences.

The taste of chocolate paste, which was prepared independently, will not be inferior to the purchased product.

At the same time, homemade treats will be many times more useful than store goods. The main advantage of such 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.

To make delicious chocolate spread, there are a few basic principles. Every hostess should know them. Among them:

1. Milk is used only with a high percentage of fat content. It can be rustic or store-bought.
2. Instead of butter, it is better to take spread or margarine in chocolate spread recipes. When choosing a product, you should pay attention to the composition. It should contain oils of vegetable origin.
3. During the preparation of treats, regardless of the recipe, you need to add 1 pinch of salt. This will help to fill the finished chocolate paste with an unusual taste. A product such as salt will only emphasize the sweetness of the dish, highlighting the chocolate.
4. 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. After that, 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 paste. For example, the classic version, with nuts or white chocolate. 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 paste. Therefore, people who watch their figure should carefully use this sweetness and not introduce it into their daily diet.

Chocolate Milk Paste Recipe

Making your own chocolate spread is quite easy. The main thing is to prepare the products necessary for this in advance, as well as follow a certain algorithm of actions. The result is a delicious treat for the whole family.

One of the most popular delicacy recipes is chocolate milk paste. To achieve a delicate taste, it is necessary to take into account several features of the dish. Among them:

1. For cooking, milk with a high percentage of fat content is used. If possible, it is best to take village dairy products.
2. 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 a creamy aftertaste after itself. The main thing is to know how to make chocolate paste 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 part consists of ingredients such as:

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

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

Dry and liquid parts of the delicacy must be prepared separately from each other. First you need to proceed to the dry part of the dish. She prepares 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 a certain sequence:

1. Pour milk into a special container.
2. Add butter to it.
3. Place the container with the added ingredients on a small fire.
4. Wait until the milk starts to boil.
5. Pour the dry part into the boiling liquid.
6. 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 adversely affect the quality of the finished dish.
7. Keep the future pasta on low heat for a few more minutes so that it does not become thick.
8. Pour the finished raw material into a suitable container.

When the pasta has completely cooled, it can be covered with a lid and sent to the refrigerator. Over the next day, the product will completely harden and will be suitable for further use.

How to make chocolate cocoa paste

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 purchased product, homemade pasta has the right thickness, which allows you to spread it on cookies or toast.

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

The recipe for homemade chocolate spread with cocoa includes the following ingredients:

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

The main advantage of homemade treats 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 small children and people who are allergic to these components.

To prepare homemade yummy, you must follow the following sequence of actions:

1. Mix flour with cocoa.
2. Sift the resulting mixture thoroughly.
3. Add sugar and salt to it, then mix everything again.
4. Gently start adding milk. It is best to do this in small portions, each time thoroughly mixing the composition. This will help prevent the formation of lumps.
5. After all the milk has been introduced and thoroughly mixed, the resulting mixture can be put on a small fire.
6. Bring the mixture to a boil while continuing to stir.
7. Grind the nuts, mix them with the oil and add everything to the boiling liquid.
8. Boil the chocolate paste until it reaches the desired density.

When all the steps are completed, homemade Nutella must be poured into a special container, allowed to cool completely, after which it can be put in the refrigerator. All households will be delighted with this recipe for goodies.

Video of making chocolate paste at home

https://youtu.be/5cECfQ_5zfs

Chocolate paste without cooking

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

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

In order to make chocolate paste at home based on cocoa, 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 sachet 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 step-by-step execution of the following steps:

1. Add icing sugar and vanilla sugar to milk.
2. Mix everything thoroughly.
3. Beat the resulting mass with a blender so that all components are thoroughly mixed.
4. Pour in dry milk. It is better to do this in small portions, while mixing again after each. This will help prevent the formation of lumps that will adversely affect the finished product.
5. When the milk powder is completely added, you can proceed to the infusion of vegetable oil. This is best done with a thin stream.
6. After this, the composition must continue to be thoroughly beaten until it begins to thicken.
7. Next, take 4 tablespoons of the future chocolate paste and transfer them to a separate container.
8. 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 put the mass into it in layers. Thanks to this, the product will not only have an amazing taste, but will also become visually very attractive, especially for young children. Although you can’t pull any adult by the ears from this homemade delicacy.

Powdered milk 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 to make homemade chocolate spread, but the following recipe is easy 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 their own preferences: some like the rich taste of chocolate, while others, on the contrary, have a subtle aroma. The sweetness of the chocolate paste is also subject to adjustment. It depends on the amount of added sugar.

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

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

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

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

1. First you need to add granulated sugar to the water.
2. The mixture should be put on a slow fire, bringing to the state of syrup.
3. Add butter to it.
4. Boil until the oil is completely dissolved, stirring constantly so that the composition acquires a uniform consistency.
5. Separately, take a container and sift dry milk into it.
6. Add cocoa and vanilla sugar to the bulk product.
7. Pour the syrup into the mixture of dry products, not allowing it to cool and thicken.
8. Mix everything thoroughly using a mixer or blender until smooth.

Ready chocolate paste in the refrigerator can be stored for a long time. Cover the main container with the product. But it is unlikely that this delicacy will remain for a long time, household members quickly eat the sweet mass.

In addition to the classic recipes for chocolate paste, 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. White chocolate spread is soft, making it easy to spread on toast or just eat with a spoon.

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 shavings.

Each of them will endow the finished dish with an unusual aftertaste. White chocolate paste can be served as a separate independent dish or used as an accompaniment to well-known desserts. Either way, it turns out delicious.

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

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

Cooking the dish includes the following steps:

1. Break white chocolate into small pieces. Add butter to it.
2. Put the container with butter and chocolate in a water bath.
3. Stir the mixture gently.
4. Start slowly introducing the condensed milk. In order for the components to mix well with each other, it is necessary to use a mixer at minimum speed or a whisk for this.
5. When the composition acquires a homogeneous mass, it is tedious to add ingredients that are selected according to your taste. Optionally, you can add only 1 of them or all together. It depends on what 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. Here the chocolate paste should remain for 3-4 hours. During this time, it will thicken enough.

Cooking chocolate paste should not be limited to classic recipes. The more the hostess knows different ways to get really unusual and tasty delicacies, the more all family members will appreciate her. One of the most interesting methods for making chocolate spread at home is to use bananas as a base. This culinary masterpiece can be given to children and adults as a tomorrow, or you can 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 is cooked on the basis of orange and bananas. To do this, only juice is squeezed out of 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 fire for a couple of minutes so that the composition can boil a little. The degree of readiness can be determined by bananas. They should completely soften, which will make the mixture a homogeneous mass.

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

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

Chocolate paste without flour

There is a universal recipe for chocolate paste, which is prepared without flour. Homemade delicacy is suitable for decorating cakes, cakes or as an independent dessert, which will be the perfect addition to your morning coffee.

To make chocolate paste, you need to prepare the following components 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 vanilla.

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

First, sugar, cocoa powder and milk are mixed. After that, vanillin and melted butter are added to the composition. Everything is mixed again to a homogeneous state, while making sure that lumps do not form in the mass.

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

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. Constant stirring with the whisk will also prevent the risk of burning, which will spoil the dish. From the moment the paste boils, the mass is boiled, constantly stirring with a whisk, for another 15 minutes.

After that, the chocolate paste should be allowed to cool, 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, simply "melts in your 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 affordable, vegetable fats are introduced into the pastes instead of cocoa butter.

The question is open with nuts. For some pastes, they are indicated in the composition, their declared amount varies from 2 to 15%. Some manufacturers are limited only to nut flavor. More often there are pastes with the addition of hazelnuts, but on the basis of peanuts or almonds, you can also "create a miracle." Real nuts are much tastier and healthier than flavorings. It was the “bread of the future” that I.V. called nuts. Michurin. Nuts are high in fat (up to 70%). Moreover, these fats are rich in polyunsaturated fatty acids. For example, hazelnut (hazelnut) oil is close 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 are not full-fledged. 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, chocolate-nut pastes contain lecithin, also known as E322 emulsifier. This substance is responsible for the "correct" and homogeneous 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 the human body and animals. Studies have shown that no adverse changes occur when lecithin is consumed in the human body. Its quantity when introduced into food products is limited only by technological necessity. Lecithin is also added to other chocolate products - sweets and chocolate bars.

The technology for making pastes at first glance is very simple - 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 both experience and skill are needed, especially for the preparation of two-color milk chocolate paste, and most importantly, high-quality ingredients. Of course, you can add real chocolate to homemade pasta, and you won’t 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 "clog" the taste of each other, but only set off beautifully. Too much cocoa powder in the composition - the paste will turn out bitter, too much sugar - cloying, "bust" with fats, even with real butter, will not bring anything tasty to the paste. If you use insufficiently finely chopped nuts and sugar instead of powdered sugar, then the paste will "squeak" on the teeth or seem "mealy" in taste.

TESTING
Cook chocolate-nut butter yourself or just go to the store - everyone decides for himself. We decided, through comparative testing, to understand the pastes presented in the distribution network. In total, there are 7 samples in the test. In addition to the well-known Nutella pasta from Poland, we managed to find Pralinutta from Belgium, 4 pastas 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 on the composition of the products. The "Chocolate Carousel" and "Striped Flight" pastes do not have the same Russian and Ukrainian version of the composition. So, in the Ukrainian version of the composition of the "Striped Flight" paste, "lost" almonds. Pasta "Chocolate carousel" in the Russian version has two flavors, in Ukrainian - one, in different languages ​​the ingredients are listed in a different order. Although the order of listing the components in the composition is not at all arbitrary, all ingredients should be listed according to their number in the product in descending 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 Belisa, Multi-cream, Pralinutta and Nutella pastes. Flavoring is not specified in Pralinutta. On the label of the Bureshka chocolate-nut product, information is given in very small print. Small print and on the label of Belisa paste, Nutella has nutritional value in small print. There are no coordinates of the representative in Ukraine on the jar of Belisa.

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, the icons about the material are only on the lid.

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

Fat is different. The simplest and most familiar division of fats is the principle of vegetable fats and animal fats. The vast majority of vegetable fats are liquid fats and contain a lot of 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 the natural version of fatty acids, that is, the correct, original version. Trans isomers are "wrong" or altered fats. The whole problem is that the body cannot distinguish between cis-fats and trans-fats, and when trans-fats are ingested, the body takes them at face value and includes them in all processes. For a person, this is fraught with the formation of unwanted compounds and cardiovascular diseases. In Ukraine, there are no general standards for the content of trans fats, there are standards only in DSTU 4445:2005 "Spreads and fat 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 pastas tested contained less than 8% trans fats.

Where do they come from and where do they stay? Under natural conditions, trans fats are formed quite rarely. The surest way to "enrich" fat with trans-isomers is to hydrogenate it, i.e. from liquid vegetable oil to make solid fat (margarine). The cis-isomers are readily 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 not only a product labeled "margarine" can contain trans fats. Many goodies 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 not natural cocoa butter, but its substitutes were used in their manufacture. Waffles can also “sin” with trans fats, namely the fatty layer between wafer sheets, and cookies with a fairly high fat content.

Humanity will not be able to refuse the use of margarines and processed fats, because they are significantly 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 standards 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 should 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 pastas have decorated their labels with hazelnuts, Striped Flight pasta is cooked on almonds, Chocolate Carousel is on peanuts. Estimates for organoleptic indicators and comments on them are given in the table.

Price and quality

Chocolate-nut pastes are sold in packages of various 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 assessment of Nutella pasta, as well as Pralinutta and Belisa products is "excellent". The most affordable representatives of the test are "Striped Flight" and "Chocolate Carousel", 100g of which will cost UAH 2.28 and UAH 2.87, respectively. Both of these pastas, as well as Bureshka pasta, have an overall rating of "good". The rating "satisfactory" was received by products "Multi-cream".

Center of Expertise TEST (www..
Mark) 1	Belisa	Nutella	Pralinutta duo	Buryoshka
Name (according to the manufacturer)	chocolate milk paste	hazelnut cream with cocoa	chocolate spread with milk cocoa and hazelnuts	chocolate hazelnut paste
Manufacturer	OOO "Peterpak" / Russia	"Ferrero Polska Sp.z.o.o."/ Poland	"Natra Ol Crump" / Belgium	OOO "Peterpak" / 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, skimmed milk powder, whey powder, carob flour, cocoa powder, flavors identical to nature. "vanillin", "chocolate and "nut", emulsifier lecithin, salt	sugar, vegetable oil, hazelnuts 13%, low-fat cocoa powder 7.4%, skimmed milk powder 5%, whey powder, emulsifier soy lecithin	Sugar, Vegetable Oil, Hazelnuts 3%, Whey Powder, Low Fat Cocoa, Emulsifier Soy Lecithin, Flavouring, Salt	sugar, grows oils and fats, skimmed milk powder, whey powder, cocoa powder, carob flour, grated nuts, flavors identical to nature. "vanillin", "chocolate and "nut", emulsifier lecithin, salt
Overall rating (100%)	Great	Great	Great	well
Marking (10%)	satisfactory	Great	Great	satisfactory
Packaging (10%)	Great	Great	Great	Great
Organoleptic (80%)	Great	Great	Great	well
Consistency	Great	Great	Great	well
	characteristic, pasty	characteristic, pasty	characteristic, pasty	pasty, very thick
Smell	Great	Great	Great	Great
	sweet, chocolate and nuts	chocolate and nuts	chocolate and nuts	pronounced nutty
Taste	Great	Great	Great	satisfactory
	sweet, chocolate	sweet, chocolatey, pronounced nutty	chocolate hazelnut, sweet	very sweet
Physical and chemical index	normal) 3	normal) 3	normal) 3	normal) 3
	4,3	0,13	0,05	5,5
Rating scale
Great
well
satisfactorily
bad
very bad

Center of Expertise TEST (www..
Mark) 1	striped flight	Chocolate carousel Super taste	Multi-cream
Name (according to the manufacturer)	chocolate-nut paste (almonds)	confectionery chocolate-nut paste	confectionery paste 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, whey powder, skimmed milk powder, cocoa powder, carob flour, emulsifier E322 lecithin, flavors "vanilla", "chocolate" identical natural, almond	sugar, vegetable fats and oils, dry whey, roasted peanuts, cocoa powder, emulsifier E322 lecithin, flavors "vanilla", "chocolate" identical to natural	sugar, vegetable fats, milk powder, cocoa, hazelnuts, lecithin, vanillin
Overall rating (100%)	well	well	satisfactory
Marking (10%)	well	well	Great
Packaging (10%)	well	well	Great
Organoleptic (80%)	well	well	satisfactory
Consistency	well	well	satisfactory
		pasty, grains come across	pasty, grainy
Smell	well	well	well
	chocolate, weak almond	weakly expressed	weakly expressed
Taste	satisfactory	well	satisfactory
	very sweet, nutty	sweet, peanut	sweet, the taste of chocolate and nuts is not pronounced
Physical and chemical index	normal) 3	normal) 3	normal) 3
The content of trans fats (trans-isomers of oleic acid), not more than 8%) 3	0,35	0,52	4,9
Rating scale	The test results refer only to the samples that participated in the test. We do not track further product changes.
Great	1) - the marks are arranged by ratings in descending order, if the ratings match - in alphabetical order
well	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 is no more than 8%
bad
very bad