Food and drinkChocolate

Chocolate with mint: a description of taste. Mint chocolate Nestle After Eight

"Sweet" companies are fighting for the consumer, offering products with unusual and original tastes. Chocolate with mint is produced by several companies. The competition is high, the spoiled buyer wants everything at once: both taste, and comfortable form, and attractive packaging, and safe, if possible, also a useful composition.

Brand

It is difficult to find a person who at least once did not encounter Nestle's products. The Swiss brand is known on all five continents. Founded in 1866, a small company set a goal to create a formula for infants. At the end of the nineteenth century, infant mortality was very high.

Henry Nestle invented food for babies and set up his industrial production. Over time, other food products were added to the mixture. The company's management has never economized on investing in research into the study of food products and their impact on the human body.

In the twenties of the last century in the range of added production of chocolate. Nestle sweets quickly gained popularity, they are of excellent quality. Today, chocolate is the second most important for the company and accounts for 3% of the total production of products. In an effort to meet the needs of customers, experts offer new tastes, sometimes quite unexpected, like, for example, chocolate with mint filling.

Chocolate

Actually, the chocolate itself is a product of the processing of beanwood seeds - cocoa beans. Homeland - Central and South America. The Aztecs and Maya Indians used it as a cold, sharp drink. In addition to crushed roasted seeds and water, it included bitter pepper. The result was an invigorating foamy drink with a high fat content.

In Europe, chocolate from cocoa beans came in the middle of the 16th century. At first, it was prepared according to the recipe of American Indians. Over time, he degenerated into a hot sweet drink. Such pleasure from expensive raw materials could be afforded only by very rich Europeans.

To its modern solid kind chocolate owes the Dutchman Conrad van Guten. In 1828, he was the first to pat a relatively inexpensive way of squeezing oil from grated cocoa. With a difference of one year (1847), a solid chocolate bar appeared in France and England. Milk "brother" was born in 1875 after the successful addition of dry milk in the mixture. The Swiss first noted the relationship between the duration of conching (forced mechanical mixing of chocolate mass) and the taste of chocolate. The correct calculation allowed the Swiss confectioners to hold on to the leading positions in the production of delicious dessert for a long time.

History

For a long time, chocolate from cocoa and mint (until the appearance in Europe) was not used as a dessert. The plant was available to everyone, and a hot drink was the privilege of wealthy people. Both were ingredients for making medicines in the skillful hands of pharmacists.

Who and when has thought up to unite chocolate with mint, it is not known. Currently, many chocolate companies are offering customers this curious dessert. For its manufacture is suitable and peppery, and curly mint. It is added to sweets, cakes, ice cream, candies and other sweets. Mint is perfectly combined with milk, bitter and white grades of chocolate.

The company's product is a thin tile of dark chocolate with minty fondant filling. On a consistence is closer to a viscous leaky iris.

After Eight (mint from Nestle) is produced since 1962. On the occasion of the 50th anniversary of this event, the company released 300-gram packaging in a new design. Thus, the relentless demand of the product for generations was noted. As before, this is an excellent product - dark chocolate with mint filling, without artificial colors, preservatives and flavors.

Taste

Chocolate with mint from Nestle offers an amazing combination of delicate chocolate taste and explosive freshness of mint. She does not interrupt the easy pleasant bitterness of goodies. Delicate "warm" chocolate fits perfectly to a sharp "cool" mint, emphasizing the exquisite combination of products.

The degree of saturation of mint chocolate depends primarily on its composition and production technology. Mint is perfectly combined with milk, white and black types of chocolate. In each case, the buyer is offered a unique and surprisingly fragrant product. It has its own degree of saturation of mint flavor and its own unique formula.

The literal translation of the title After After Eight - "after eight in the evening" - accurately reflects the purpose of a refreshing dessert. It will serve as an excellent decoration of evening tea drinking in a pleasant company of close people.

Packaging

Chocolate with mint looks like a pack of dark green tea. Inside the original insert in the form of an accordion, it contains thin packed plates (21 pieces in a 200 gram package). A small size of chocolates is very convenient for those who are worried about their volumes. They are square in shape, the approximate size is 5 by 5 cm, the thickness is only 5 mm. On one of the sides there is a textured wave pattern, on the other - a branded inscription. The packaging of the plates themselves is a black envelope with a printed pattern. Multilayer packaging allows you to store chocolate for a long time at normal room temperature.

Composition

Mint chocolate Nestle, like any other product of the company, of excellent quality. It includes:

  • Fat milk (the basis - cow's milk), provides tenderness and softness;
  • Sugar milk (lactose, carbohydrate), is responsible for the energy value;
  • Stabilizer (invertase, enzyme), or E1103, accelerates the breakdown of sucrose, helps increase shelf life;
  • Emulsifier (lecithin), or E322, works as an antioxidant, prevents the "aging" of chocolate;
  • Acidity regulator (citric acid), or E330, adds elasticity and prolongs shelf life;
  • Peppermint oil;
  • sugar;
  • Grated cocoa;
  • Glucose syrup;
  • cocoa butter;
  • Low-fat dry milk ;
  • salt;
  • Natural flavoring - vanillin.

All supplements of the "E" category are allowed in the EU countries. On all packages the manufacturer indicates their original names, this helps buyers to better navigate when choosing a product. The content of cocoa is 51%. In 100 grams contains:

  • Proteins - 2.5 g;
  • Fats - 12.8 g;
  • Carbohydrates - 74.4 g;
  • Energy value is 418 kcal.

Varieties

The food industry is able to satisfy a wide variety of tastes. This also applies to chocolate products. Producers offer a choice of three types:

  • Black bitter. The main ingredients: powdered sugar, cocoa butter, grated cocoa. By changing the ratio of cocoa and powder, taste changes are achieved. The higher the percentage of grated cocoa, the more pronounced aroma and bitterness.
  • Lactic. In its composition, add dry milk, usually a film with a fat content of 2.5% or dry cream. Cocoa gives its flavor, and the taste determines milk and powdered sugar. Has a light brown shade and does not tolerate high air temperature, it starts to melt.

  • White. It does not contain cocoa powder. Dry milk with a caramel shade provides a peculiar taste of this variety. It does not contain caffeine and theobromine. The product is cream colored, easily melts when the ambient temperature rises.

Mint chocolate is offered in all three variants. In addition to the above species, companies offer porous chocolate in all variations (bitter, milky, white). Vegan, more often dark, without milk or made on vegetable ingredients (rice, almond, soy or coconut milk). Special diabetic chocolate in its composition instead of sugar contains sweeteners.

Competitor

The main competition of Nestle in the production of the original product is the German company Ritter Sport. Chocolate with mint "Ritter Sport" looks a little different. These are not plates, but chocolate cubes. 40% of goodies is a peppermint. Feature is that the raw materials are organic varieties of cocoa from the Dominican Republic and Nicaragua. A dense package of modern materials reliably protects the product, guarantees the preservation of flavor and taste.

It should be noted that the first mint chocolate was launched by the Swiss. In 1962, there were no analogues in the market for a similar dessert. The company did not crowd out competitors, did not win sales markets. Specialists of the company gave gourmets an amazing combination of tastes. The original After Eight firmly holds the position of the leader.

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