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

Write a review on the article "Chocolate Paste"

Notes

Semi-finished products Beverages 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 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.

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. Lots 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 preparing a 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, nothing delicious pasta will not bring. 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 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 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 candy in chocolate icing, 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
Any specific requirements for taste characteristics there are no 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, soy lecithin emulsifier	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	Fine
Marking (10%)	satisfactory	Great	Great	satisfactory
Packaging (10%)	Great	Great	Great	Great
Organoleptic (80%)	Great	Great	Great	Fine
Consistency	Great	Great	Great	Fine
	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
Fine
satisfactorily
Badly
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, powdered milk, cocoa, hazelnuts, lecithin, vanillin
Overall rating (100%)	Fine	Fine	satisfactory
Marking (10%)	Fine	Fine	Great
Packaging (10%)	Fine	Fine	Great
Organoleptic (80%)	Fine	Fine	satisfactory
Consistency	Fine	Fine	satisfactory
		pasty, grains come across	pasty, grainy
Smell	Fine	Fine	Fine
	chocolate, weak almond	weakly expressed	weakly expressed
Taste	satisfactory	Fine	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
Fine	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%
Badly
very bad

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 you don't comply correct proportions ingredients, the paste may be too thin or 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 "bust" with fats, even with real butter, is fraught with getting not a paste, but chocolate butter.

* Calculations use average data for Russia

Chocolate paste - favorite treat adults and children. It is spread on bread, added to desserts or simply eaten with a spoon. And although pasta is inferior in popularity chocolate sweets, nevertheless, she has long been firmly included in the diet of the sweet tooth and is not going to leave it, because it's so nice to start your day with a cup of coffee and a bun with the most delicate chocolate paste.

If you decide to open your own production of chocolate paste, then, first of all, you need to choose the right premises. Since we are talking about food production, sanitary requirements should be taken into account when choosing an area.

The production area should not be located in a residential building. It is desirable to be 50 meters away from residential areas and located on the leeward side in order to exclude the introduction of emissions from the enterprise towards residential buildings during prevailing winds.

The production area consists of a warehouse for raw materials, a warehouse for finished products, workshops, sanitary facilities. When preparing the premises for work, a technological project is created that regulates issues related to the production of the product, and takes into account the features of the manufacture of products and the layout of the building. The project assumes compliance with all necessary sanitary and fire requirements, labor protection standards, plans the interior space of the workshop, calculates the number of energy carriers, communication and engineering systems needed for the operation of technical equipment. You can order a technological project in design organizations. The approximate cost of work is from 2 thousand rubles per square meter.

For wall decoration, it is best to use glazed tiles planted on non-toxic glue. It is enough to lay the tiles to a height of 1.75 meters, and then the surface can be covered with non-toxic paint, for example, water-based paint. The height of production premises must be at least 4.8 meters, warehouses - at least 3 meters. Floors in the food hall must be watertight and sloped for runoff.

Combined, natural and artificial lighting can be used in the production workshop. Artificial lighting is provided by fluorescent lamps. Lighting should be uniform, not allowing sharp shadows, not irritating the eyes.

The workshop must be equipped with a heating system and water supply. Particular attention should be paid to the ventilation system, as it is necessary to work with sugar, which is a combustible substance, and when grinding sugar, dust is released, which is flammable and explosive.

Equipping a small workshop with all the necessary communications will cost at least 600 thousand rubles.

To open a food production, it is necessary to issue a Sanitary and Epidemiological Conclusion, which is issued by Rospotrebnadzor. To be sure that the premises are suitable for production needs and receive all the necessary permits, you can first invite Rospotrebnadzor specialists to assess the suitability of the future workshop for food production. In order to obtain an opinion, the entrepreneur must submit the following documents to the supervisory authority:

• Certificate of registration with the tax authority.
• Certificate of state registration of a legal entity (OGRN).
• Extract from the Unified State Register of Legal Entities (EGRLE).
• Information letter indicating the OKVED code.
• Lease/sublease agreement/certificate of ownership of the applicant's premises.
• Plan (explication) BTI.
• Previous sanitary and epidemiological conclusion (if any).
• Assortment list of realized (manufactured) products.
• The project of redevelopment of premises, agreed with Rospotrebnadzor (if there was a redevelopment of the facility).
• Technological project agreed with Rospotrebnadzor.
• Plan-program of production control.
• Contract for disinfestation and deratization.
• Agreement for the export of solid waste.
• Contract for laundry.
• Contract for the disposal of fluorescent lamps.
• Agreement with the medical center for medical examinations of employees.
• Contract for cleaning and disinfection of ventilation and air conditioning systems.
• Journal of work on cleaning and disinfection of ventilation systems.
• Journal of accounting for disinfectants.
• Personal medical books of employees.

Registration of a sanitary and epidemiological conclusion with the help of a law firm will cost from 20 thousand rubles.

To prepare pasta, you will need to purchase an industrial mixer or a five-roll mill, a conche machine and a filling machine.

A five-roll mill designed for the production of chocolate paste, with a capacity of 350-900 kilograms per hour, depending on the fineness of grinding and a power of 75 kW, costs about 100 thousand rubles.

A food industrial grinder-mixer designed for grinding, mixing and heat treatment of viscous pasty products will cost 80-120 thousand rubles. The device consists of a sealed bowl with a heat exchange jacket equipped with a low-speed stirrer with a scraper and a high-speed cutting nozzle, which allows a significant number of processes such as preparation, grinding, mixing, homogenization, etc. to be carried out in one technological cycle in a fairly short time.

The conche machine was invented as early as 1879 by the Swiss chocolate maker Rudolf Lindt and has been widely used to make chocolate products ever since. The lumpy mass in the conche machine goes through the process of kneading and mixing, due to which unwanted bitter substances disappear, the aroma of the components is revealed and a dense mass of the desired consistency is formed. The cost of equipment starts from 500 thousand rubles.

A filling machine with a piston dispenser, designed to work with pasty products, will also cost a lot - from 500 thousand rubles.

The recipe for chocolate paste includes the following ingredients: cocoa powder, milk powder, powdered sugar, fat. Sometimes peanuts or hazelnuts are added to the paste. Cocoa powder must contain at least 12%. The total amount of fat depends on the recipe and type of grinder and should not exceed 28 percent. It is best to use cocoa butter, as coconut and palm oils are not safe for the body. They contribute to metabolic disorders and the deposition of cholesterol. As an emulsifier, it is recommended to use natural lecithin, which is absolutely harmless to the body, although E-emulsifiers are not prohibited by law. A high-quality fat base adsorbs other oils (for example, nut oils) in the pastes, which prevents the release of oils on the surface of the paste, and also makes the paste resistant to delamination at high temperatures and allows good spreading at low temperatures.

Chocolate spread fats, as well as other ingredients, can be purchased from food supply companies. The cost depends on the manufacturer and the volume of the order.

The production process begins with the fact that cocoa powder, milk powder, powdered sugar, fat and grated nuts (if required by the recipe) are mixed for 5-12 minutes until a homogeneous mass is formed. Then the mass coming from the mixer is subjected to grinding to particles with a size of 20-25 microns. At the next stage, the paste is conched for 5-7 hours. Lecithin is added an hour before conching is completed, which is necessary to reduce the viscosity of the final product. Conching is carried out at a temperature of 60-70 degrees. Hanging the paste in the container is done by a filling machine.

As a packaging container, glass or plastic jars or doy-pack bags are used. The latter option is the most economical and also has a number of other advantages. A doypack is a bag with a bottom that allows the package to stand upright when filled. Packages are made from multilayer films of various combinations. Each bag is supplied with a plastic fitting through which the product comes out when the bag is lightly pressed. Pasta in doy bags is convenient to transport and store, it takes up little space. The cost of one package depends on the size of the party and leaves from 5 to 20 rubles.

In order not to become a victim of unfair competition and not to face the extremely unpleasant situation when another manufacturer uses the name and logo of your product, it is recommended to register a trademark. Assistance in registration is provided by numerous law firms operating in all regions of the country.

A trademark may be a verbal, figurative or combined designation. The information contained in the trademark should not be misleading in relation to the properties and qualities of the goods. The registered mark must not fully or partially coincide with an already existing trademark, be a generally accepted symbol, characterize the goods in place, time and method of production, include elements of state symbols, be similar to historical and cultural monuments of Russia, works of art. A complete list of requirements for trademarks is contained in the Civil Code (Part IV), Articles 6 and 7 of the Law of the Russian Federation No. for trademark and service mark registration.

After the designation is created, a patent search is carried out to make sure that there is no similar sign on the territory of the Russian Federation. The search is carried out both in the database of existing symbols and in the database of signs awaiting registration. If the search confirmed the uniqueness of your mark, then you can apply to the Federal Institute of Industrial Property with an application for trademark registration. The fee for registration of an application is 2,700 rubles, the fee for conducting an examination is 11,500 rubles. Registration of a mark takes approximately 12-18 months from the date of application. During this period, you already have certain trademark rights.

When FIPS completes all checks, the applicant can receive a certificate of registration of his own trademark, but first you need to pay a fee of 16 thousand rubles. The sign must be renewed every 10 years. The renewal fee is currently 20,250 rubles.

Package food product must comply with numerous requirements established by the laws of the Russian Federation, decrees of the Government of the Russian Federation, by-laws of federal executive bodies, directives and regulations of the European Economic Community. First of all, the information on the packaging is applied in Russian and can be duplicated in foreign languages ​​or languages ​​of the constituent entities of the Russian Federation. The information must be reliable, unambiguously understood, not allowing any ambiguities or misconceptions regarding the composition, nutritional value, nature of origin, method of preparation, etc. The label contains the following information:

• The name of the product, printed in a clearly distinguishable font, understandable to the consumer, specifically and reliably characterizing the product.
• Information about the distinguishing properties of the product, for example: “with added hazelnuts”, “peanut”, “hazelnut butter with cocoa”.
• Manufacturer's trade mark (if any).
• The name and location of the manufacturer (legal address, including the country, and if it does not match the legal address, the address(es) of production(s)) and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any).
• Net weight.
• Composition of the product. Ingredients are listed in order of decreasing mass fraction in the product. In the case when the mass fraction of a component is less than 2%, it is allowed not to indicate it in the list. When you specify food additives first, a group name is applied, for example, an emulsifier, and then an index according to the International Numerical System (INS) or the European Numerical System (E). For flavors indicate: "natural", "identical to natural", "artificial".
• The nutritional value(calorie or energy value, content of proteins, fats, carbohydrates, vitamins, macro- and microelements).
• Product storage conditions. For example, store in a dark and cool place.
• Best before date. Calculated from the date of manufacture. For chocolate spread, the average is 12 months.
• Manufacturing date. It is applied in the form of two-digit numbers denoting the day, month, year, or marks on the edges of the label.
• The designation of the document in accordance with which the product is manufactured and can be identified (GOST).

To take a strong position among the producers of chocolate products, it is not enough to offer the consumer a quality product. The market is already quite saturated with a variety of products, and the one who knows how to attract the attention of the buyer wins. If we talk about chocolate paste, it is worth noting that most of the products contain too much fat and too little cocoa, which causes natural dissatisfaction among people who purchase these products. Making chocolate paste more chocolate is a good chance for a startup to make itself known. According to experts, the profitability of chocolate production is about 50%.

Natalya Merkulova

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 over a fire, but all the products will warm up and mix evenly without burning.

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 milk and dissolve in it butter.
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.