Chocolate paste is a delicacy of loved by small and large slasts. Its traditional application is the preparation of sandwiches, but besides this, it can be used as a filling for bagels, a layer of cakes, in baking. Application methods as much as cooking recipes.

The paste on this recipe is very smooth, similar to a thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product must be qualitative and should not be replaced by confectionery glaze.

The proportions of ingredients for one portion:

• 500 ml of milk;
• 200 g of butter;
• 100 g of dark chocolate;
• 120 g of sugar sand;
• 120 g of flour;
• 120 g cocoa powder.

Chocolate Paste Recipe Stepshop:

1. In the tank of suitable size sugar. There is a flour and cocoa powder. To diligently mix all the components of the bulk mixture by a wedge.
2. Milk bring to boil and pour into dry components with a thin flower, stirring everything with a whisk to homogeneity.
3. The resulting mixture is returned to the stove and boil up to thickening. Remove from the stove and lay out first broken into small slices of chocolate, and then cubes of butter of room temperature.
4. Stir the paste until the chocolate and oil completely disperse in the total mass. When the chocolate mixture cools, beat it a little mixer for greater ease. Store a delicacy, shifting into a glass jar.

"Nuttella" at home

Chocolate pasta "Nutola", which glorified the family of Italian confectioners Ferrero, is popular in the corners of the whole world. An important component of pasta are nuts. In the classic version, a fried hazelnut is used, but other nuts (walnuts, peanuts, forest nuts, almonds) can be used in the home version of the delicacy.

The list of products used in the preparation of home "Nutuxer":

• 400 ml of milk;
• 400 g of sugar;
• 150 g of roasted nuclei of selected nuts;
• 40 g of flour;
• 60 g cocoa powder;
• 100 g of butter;
• 3 g salts.

Cooking method:

1. We use the oil from the refrigerator and cut into small cubes so that it reaches the room temperature faster. Nuts grind into powder. The smaller its particles will be, the more uniform will be the texture of the finished product.
2. We combine milk with sugar, flour and cocoa. This mixture must be stirred as carefully as possible so that there are no even the smallest lumps, and in a weak heat to bring it to a boil.
3. Add to the container with a bubble mixture of nut flour and salt. The last component will perform a natural taste amplifier. Welcome paste to the required density.
4. Then the chocolate mass is to cool up to 40-50 degrees, add oil to it and beat the mixer to a homogeneous consistency.

How to cook a delicacy from cocoa

The recipe for this paste is different from most lack of heat treatment, however, the mass is thick with a saturated chocolate taste.

For her cooking you need to take:

• 175 ml of refined vegetable oil;
• 100 g of roasted and soaked in walnut powder;
• 100 ml of milk;
• 100 g of sugar sand;
• 50 g cocoa powder;
• 2 g of vanillina in powder.

How to prepare a chocolate paste in stages:

1. In the bowl for the submersible blender, connect milk and sugar. Whip these products to absolute dissolution of all grains.
2. Then turn on the device to maximize power and thin insert to introduce vegetable oil. Mass will be gradually thick.
3. At the end of the whipping add cocoa and crushed nuts. After that, beat for a couple of minutes, shifting into a suitable container and put a refrigerator for stabilization overnight.

Chocolate-nut paste

Nuts are a mandatory component in many recipes chocolate paste.

For preparation, you can use both one species and a mixture of several nut components, as in this recipe based on condensed milk:

• 370 g of condensed milk;
• 100 g of rolling powder assorted;
• 150 g of butter;
• 50 g of dark chocolate;
• 40 cocoa powder;
• 10 g of wheat flour.

Preparation steps:

1. In hot melted creamy oil to put chocolate chocolate chocolate chocolate, mix so that oil and chocolate become a single mass.
2. Pour into the resulting mixture a condensed milk, sift flour from cocoa and put on the stove. Continuously stirring bringing the contents of the tank to a boil. Immediately remove from the fire, pour nut flour, mix and paste is ready.

Coffee flavor dessert

Easy invigorating coffee notes will not only delight coffee machines, but also betrayal energy in the morning if this chocolate paste will complement a crispy toasted toast.

To cook the invigorating dessert will be required:

• 500 ml of milk;
• 350 g of sugar;
• 100 g of butter;
• 90 g cocoa;
• 90 g flour;
• 5 g of soluble coffee.

Cooking:

1. In a saucepan with a thick bottom, sift flour and cocoa, pour coffee and sugar. Stir dry components with a whisk. Next, pour milk, break again the whisk of all lumps until uniformity and add butter.
2. The contents of the pot are sent to the middle fire and continuously stirring cooking to the density. Cool the paste, covering the food film into contact, and then decompose on the jars.

Cooking from white chocolate

Chocolate paste from white chocolate on this recipe is prepared with a small amount of nuts. In this case, it is best to use almonds, especially since it can be bought in the form of almond flour.

For the preparation of delicacy will be required:

• 150 g of condensed milk;
• 100 g of white chocolate;
• 100 g of butter;
• 20 g almond flour or finely crushed almonds.

Progress:

1. In the tank of a suitable litter to combine cubes-cut butter and broken into pieces of chocolate. On the steam bath, bring these ingredients to a liquid state.
2. Next, pour almond flour and pour out condensed milk, mix so that the mixture becomes homogeneous. Literally two minutes after that, remove the paste from the fire. After cooling, the product is ready for use.

Chocolate paste with dry milk

If the pasta is not natural, and dry milk, then the cooking technology will change slightly. The need to boost the product to thundrance will disappear, and the lipstration can always be adjusted by the amount of nuts.

On the half-liter jar of chocolate paste on dry milk to take:

• 250 g of dry milk;
• 150 g of sugar;
• 150 g of peanut (or other nuts);
• 100 ml of water;
• 50 g cocoa;
• 50 g of butter.

Progress:

1. Peanuts fry for 10 minutes on a dry frying pan, stirring periodically. Then clean from the husk, which will already be easily separated, and kill in flour using a blender or coffee grinder. The magnitude of grains can be adjusted according to its taste preferences.
2. Sugar and water to put on fire. Cooking syrup five minutes after boiling, carefully watching sugar is not burned. Remove the syrup from the plate.
3. In hot syrup, first pour and thoroughly stir the cocoa powder. Next after it, send the oil, mix the mass so that the creamy product is fully separated.
4. Further on the tablespoon in the mixture to introduce dry milk, diligently stirring to eliminate lumps. The latter intervene nuts. After that, remove the paste for further storage or serve to the table.





The vegetarian version of chocolate paste includes:

• 200 g of black beans;
• 90-120 g Honey;
• 80 g of nuts;
• 80 g cocoa powder;
• 40 g of coconut oil.

How to make a chocolate paste:

1. Beans soak in cold water for 12 hours. You can do it on the eve in the evening. Wake-up beans in the water boil until readiness. Nuts fry on a dry pan. Prepared beans and nuts to twist through the meat grinder.
2. All components of the paste are put into the bowl of the blender and interrupt until the desired texture is obtained. The paste must be without grazing, smooth and homogeneous. The shelf life of such a product in a hermetically closed jar on the shelf of the refrigerator is up to one month.

A man who guessed to smear adorable chocolate on bread is really genius. And the name of his long ago and everyone knows - Pietro Ferrero. It was not a thoughtful marketing stroke, the idea of \u200b\u200bcreating a completely new delicacy appeared thanks to the admissioning chocolate candies. So the product appeared, which adults and adults and children are chocolate paste, which will become the main character of our article.

Capture secrets

Today it can be bought in absolutely anyone, even the smallest store, but the quality of the purchase product suits little, because the number of chemical components there simply rolls. There are thickeners, taste amplifiers, preservatives and dyes under the guise of appetizing delicacy every time it becomes less and less, especially since the cooked at home The paste is not inferior to the taste of the purchase option. And the most important thing is you yourself control the quality of the products from which it is made.

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

• Milk is better to take a rustic or shop of maximum fatty;
• Butter is desirable not to replace margarine or spread, which contains vegetable oils;
• Be sure to add a pinch of salt. Here our task is not to salute, but to give a new flavoring dish. Sol, as it were, emphasizes the sweetness of the paste and makes the taste of chocolate more saturated;
• Prepare on a steam bath. It will take a little longer than you would spend by using cooking on fire, but all the products will be evenly warm and mixed, without burning.

But even their self-cooked delicious should not be carried away, because its calorieness is very high - depending on the product set, it ranges from 360 to 560 kcal per 100 grams.

There are many options for cooking chocolate pasta at home, but we picked up for you the most popular recipes.

Homemade Nutella

All well-known chocolate paste is very easy to cook on their own. For this you do not need any special culinary skills, just a little bit of inspiration and the simplest products.

Ingredients:

• Sugar - 1 cup;
• Milk - 1 cup;
• Flour - 1 tablespoon (with a slide);
• Creamy oil - 70 grams;
• Cocoa - 2 tablespoons;
• Ground nuts - to taste.

Cooking method:

1. Flour and cocoa are sifted through a sietche and mix with sugar.
2. Milk boil and dissolve butter in it.
3. We mix dry ingredients with milk and boil the mass on a weak heat or a water bath for 10 minutes.
4. Add nuts, overflow into the jar and let cool, then we send to the refrigerator.

Initially, the paste will not be too thick, but do not worry - it comes to the desired consistency in the refrigerator. On full frosting can leave 3 to 6 hours.

Chocolate-nut paste

This is a variant of a low-calorie dessert, since there is no creamy oil in the recipe. The second substantial plus - such a paste does not need to cook.

Ingredients:

• Milk - 1 cup (200 ml);
• Vegetable oil - 300 ml;
• Cocoa - 3 tablespoons;
• Dry milk - 3 straw spoons;
• Sugar powder - 150 grams;
• Vanillin - to taste;
• Nuts - 1 cup.

Cooking method:

1. Nuts purify, pry a bit and crushing.
2. Milk heat up to 60 degrees, no need to bring to boil.
3. In heated milk, dissolve sugar powder, after which we send vegetable oil there. We beat this mixture by a blender within 7-8 minutes. During this time, the mass should whiten and thickening.
4. Continuing to beat, add milk and cocoa. I bring the mass to a homogeneous consistency, then turn off the blender.

The last step is to add crushed nuts and decompose on jars. For thickening, the paste will need about 12 hours, therefore it is better to cook it in the evening so that in the morning you could please yourself with a delicious breakfast.

Chocolate peanut paste

Madly tasty and fragrant dessert can be used not only as an addition to toast or liver, it will be excellent cream for cakes.

Ingredients:

• Cocoa - 0.5 glasses;
• Peanuts - 2 glasses;
• Peanut butter - 3 tablespoons;
• Sugar powder - ¾ glasses;
• Salt is a pinch.

Cooking method:

1. Peanuts clean and roast. To do this, it is necessary to thoroughly rinse it thoroughly, the excess water shake with the help of a sieve, after which it is evenly distributed on the contrary and send an oven to preheated to 200 degrees for about 10 minutes. A pleasant aroma and golden color of nuts will be evidence of readiness.
2. The finished nuts are loaded as quickly as possible to the blender and grind about 5-7 minutes.
3. We add to the crushed nuts powder, cocoa, salt, 2/3 of peanut butter and continue to beat until we obtain a homogeneous consistency.

Here, in fact, all. The finished product we try, if desired, you can add some sugar or salts. Too thick paste you can dilute the remaining peanut butter. Keep homemade chocolate-nut The paste is needed in a tightly closed container. The maximum term is 1 week, but as a rule, it is eaten in a matter of hours.

Chocolate pasta with eggs

Let you not be confused so unusual for the paste a product, because his taste will not be felt completely, but the eggs will give the paste ease and airiness. It is also worth considering that the shelf life of such a product will be significantly less, therefore it is better to prepare a small portion.

Ingredients:

• Sugar - 1.5 glasses;
• Milk -1 Glass;
• Egg - 1 piece;
• Hammer nuts - 1/3 glasses;
• Cocoa - 1 tablespoon;
• Flour - 1 tablespoon (without a slide);
• Creamy oil - 1 tablespoon.

Cooking method:

1. Eggs and butter are pre-removed from the refrigerator, at the time of preparation they should reach room temperature.
2. The egg and sugar are whipped by a blender to a homogeneous thick mass.
3. Continuing to beat, gradually introduce into a mixture of flour, after it - cocoa. To not formed lumps, it is better to reduce the whipping rate. Then add crushed nuts into the chocolate mass, and the last place is a soft butter. When the mass becomes homogeneous, turn off the blender.
4. In the very least add milk, stirring with a spoon mixture.
5. Pasta put on the middle fire and bring to a boil, after setting the minimum level of fire and cook for 10-15 minutes (in the water bath - 20-25 minutes), constantly stirring.

When the pasto paste will fully arrange you, turn off the fire and pour into tightly closing containers. We give cool and send to the fridge. The paste can be consumed in a warm state, but after cooling, it will be much more saturated and bright.

Sweet pasty product made from chocolate and oil, most often with the addition of nuts. Differs in homogeneous consistency and a saturated chocolate taste.

One of the varieties of chocolate paste is Janduy. She is preparing with forest nuts.

The most popular worldwide is chocolate pasta Nutella.

As a separate sweetness, the chocolate paste appeared after the Second World War, when prices for cocoa took off, and cooks were looking for ways to create an inexpensive chocolate analogue. The result of the experiment was chocolate paste, the volume in which was ensured due to the high content of nuts.

Using

Chocolate paste can be used as an independent dish in combination with bread, crackers, cookies, or used to prepare cakes, cakes, pancakes, biscuits, ice cream and other desserts.

How to choose

Chocolate paste should not contain dense inclusions of incomprehensible nature, its consistency is dense, pulling. If the chocolate paste crumble or is too liquid - this is a sign of a poor-quality product. Cocoa content in chocolate paste should not be less than 12%.

Legal aspects, choice of equipment, formation of the range, room requirements, production processes, sales. Full financial calculations.

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Chocolate paste - favorite delicacy of adults and children. It is smeared on bread, add to desserts or just eating a spoon. And although the paste's popularity is inferior to chocolate candies, nevertheless she has long become firmly entered the diet of the sweet bowls and leave him is not going to go, because it is so nice to start his day with a cup of coffee and buns with a gentle chocolate paste.

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

Production area should not be located in a residential building. It is desirable to remove 50 meters from residential arrays and arrangement from a leeward side to eliminate the enterprise emission drift towards residential buildings under the prevailing winds.

The production area consists of a warehouse of raw materials, a warehouse of finished products, workshops, sanitary and household premises. When preparing the premises to work, a technological project is created, which regulates issues related to the production of the product, and takes into account the peculiarities of manufacturing products and the layout of the building. The project involves compliance with all the necessary sanitary and fire requirements, labor protection standards, plans the inner space of the workshop, calculates the number of energy carriers, communication and engineering systems necessary for the operation of technical equipment. Order a technological project in project organizations. The approximate cost of work is from 2 thousand rubles per square meter.

To finish the walls, it is best to use a glazed tile planted for non-toxic glue. It is enough to lay out the tile to the height of 1.75 meters, and then the surface can be covered with non-toxic paint, for example, a water-emulsion. The height of industrial premises should be at least 4.8 meters, warehouses - at least 3 meters. The floors in the food shop should be waterproof and have a bias for drain.

In the manufacturing workshop, you can use combined, natural and artificial lighting. Artificial lighting is carried out by fluorescent lamps. Lighting should be uniform, not allowing harsh shadows, not annoying eyes.

The workshop should be equipped with a heating system and water supply. Special attention should be paid to the ventilation system, as it is necessary to work with sugar, which is a combustible substance, and dust is distinguished during the chopping of sugar, which is fire and explosive.

Equipment of a small workshop by all the necessary communications will cost at least 600 thousand rubles.

For the discovery of food production it is necessary to issue a sanitary and epidemiological conclusion, which gives Rospotrebnadzor. To be sure that the room is suitable for production needs and will receive all the necessary permissions, you can pre-invite Rospotrebnadzor specialists to assess the suitability of the future shop for food production. In order to obtain a conclusion, the entrepreneur must provide the following documents to the controlling 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 (EGRUL).
• An information letter indicating the OKVED code.
• Lease / Subares Agreement / Certificate for the ownership of the applicant's premises.
• Plan (explication) of BTI.
• Previous sanitary and epidemiological conclusion (if it was).
• Assortment list implemented (produced) products.
• The redevelopment project, coordinated with Rospotrebnadzor (if the object is redeveloped).
• Technological project agreed with Rospotrebnadzor.
• Plan program of production control.
• Treaty for disinsection and deratization.
• Treaty for the export of MSW.
• Treaty for washing overalls.
• Contract for the disposal of luminescent lamps.
• Treaty with medical center for staff medical examinations.
• Contract for cleaning and disinfection of ventilation and air conditioning systems.
• Journal of accounting for cleaning and disinfection of ventilation systems.
• Journal of Disinfectory Meetings.
• Personal medical records of employees.

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

To prepare the paste, you will need to purchase an industrial mixer or a five-wheel mill, an end machine and a packing machine.

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

The food industrial chopper mixer intended for grinding, mixing and heat treatment of viscous pasty products will cost 80-120 thousand rubles. The device consists of a hermetic bowl with a heat exchange shirt equipped with a low-speed stirrer with a scraper and a high-speed cutting nozzle, which allows for one technological cycle to a sufficiently short time to carry out a significant number of processes, such as preparation, grinding, mixing, homogenization, etc.

The CONS car was invented invented in 1879 by the Swiss chocolate producer Rudolph Lindhe and since then is universally used to make chocolate products. The commercial mass in the horse machine passes the process of a premium and mixing, so that unwanted bitter substances will destroy, the aroma of components is revealed and the thick mass of the desired consistency is formed. The cost of equipment begins from 500 thousand rubles.

The packing machine with a piston dispenser, designed to work with pasty products, will also be no longer suited - from 500 thousand rubles.

The chocolate paste recipe includes the following ingredients: cocoa powder, milk powder, sugar powder, fat. Sometimes peanuts or hazeldock add to the paste. Cocoa powder must contain at least 12%. The total amount of fat depends on the recipe and type of chopper and should not exceed 28 percent. It is best to use cocoa butter, as coconut and palm oils are unsafe for the body. They contribute to the metabolic disordancy and cholesterol deposition. 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. High-quality fat base adsorb other oils in pastas (for example, nuts), which prevents the separation of oils to the surface of the paste, and also makes the paste stable to bundle at high temperature and allows you to wear well at low temperatures.

Fats for the production of chocolate paste, as well as other ingredients, can be purchased from companies engaged in the supply of goods for food industries. The cost depends on the manufacturer and order volume.

The production process begins with the fact that cocoa powder, milk powder, sugar powder, fat and grated nut (if needed by recipe) are mixed for 5-12 minutes before the formation of a homogeneous mass. Then the mass coming from the mixer is grinding to a particle size of 20-25 μm. At the next stage, the paste is conserved within 5-7 hours. An hour before completing the conch, lecithin is added, which is necessary to reduce the viscosity of the final product. The conch is performed at a temperature of 60-70 degrees. Washing paste in the container produced by a packing machine.

As a packaging container, glass or plastic cans or Doy-Pak packages are used. The last option is the most economical and also has a number of other advantages. Doy-Pak is a package with a bottom, which allows the package in the filled form to stand vertically. Packages made of multilayer films of various combinations. Each package is supplied with a plastic fitting through which the product comes out when the package is easy to press. The paste in the milking packages is convenient to transport and store, it takes little space. The cost of one package depends on the magnitude of the party and leaves from 5 to 20 rubles.

In order not to become a victim of unfair competition and do not encounter an extremely unpleasant situation when another manufacturer uses the name and logo of your product, it is recommended to register a trademark. Registration assistance is provided by numerous legal companies working in all regions of the country.

A verbal, visual or combined designation can be acting as a trademark. The information contained in the trademark should not be misled against the properties and the qualities of the product. The registered sign should not coincide in whole or in part with an existing trademark, to represent a generally accepted symbol, characterize the goods in place, time and method of production, include elements of state symbols, to have similarities with historical and cultural monuments of Russia, works of art. The full list of requirements for trademarks is contained in the Civil Code (Part IV), Article 6 and 7 of the Law of the Russian Federation No. 3520-I "On Trademarks, Signs and Names of the Places of Origin of Goods", "Rules for compiling, submitting and consideration of the application For registration of a trademark and service sign. "

After the designation is created, a patent search is made to make sure that there is no sign on the territory of the Russian Federation. The search is carried out both on the basis of existing designations and on the basis of waiting for signs of signs. If the search confirmed the uniqueness of your sign, then you can contact the Federal Institute of Industrial Property with a statement for registration of a trademark. The duty for registration of the application is 2,700 rubles, the fee for the examination is 11,500 rubles. Sign registration lasts about 12-18 months from the date of application. During this period, you already have certain rights to a trademark.

When the FIPS finishes all the checks, the applicant may receive a certificate of registration of his own trademark, but first need to pay a duty of 16 thousand rubles. Every 10 years, the action of the sign must be extended. The duty for extension is currently 20,250 rubles.

Packaging of the food product must comply with numerous requirements established by the laws of the Russian Federation, the decisions of the Government of the Russian Federation, the subtitle acts of federal executive authorities, 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 \u200b\u200bor languages \u200b\u200bof the constituent entities of the Russian Federation. Information should be reliable, uniquely understood, not allowing any ambiguities or delusions relative to the composition, food value, nature of origin, the method of preparation, etc. The label contains the following information:

• The product name applied to 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 the addition of hazelnut", "Peanut", "Pasta of forest walnuts with the addition of cocoa".
• Brand trademark of the manufacturer (if any).
• The name and location of the manufacturer (legal address, including the country, and when incidentalized with the Legal address (a) of industries (a)) and organizations in the Russian Federation authorized by the manufacturer to accept complaints from consumers in its territory (if available).
• Net weight.
• Composition of the product. The ingredients are listed in order to reduce the mass fraction in the product. In the case when the mass fraction of the component is less than 2%, it is allowed not to indicate it in the list. When specifying nutritional supplements, a group name is first applied, for example, an emulsifier, and then an index according to the International Digital System (INS) or the European Digital System (E). For flavors indicate: "Natural", "identical natural", "artificial".
• Nutritional value (caloriciness or energy value, protein, fats, carbohydrates, vitamins, macro and microelements).
• Product storage conditions. For example, stored in a dark and cool place.
• Shelf life. It is calculated from the date of manufacture. For chocolate paste on average 12 months.
• Production date. It is applied in the form of two-digit numbers denoting the number, month, year, or marks on the edges of the label.
• The designation of the document, in accordance with which the product (GOST) is manufactured and can be identified.

To take a solid position among chocolate producers, it is not enough to offer a quality product to the consumer. The market is already sufficiently saturated with a variety of products, and wins the one who knows how to attract the attention of the buyer. If we talk about a chocolate paste, it is worth noting that most of the products contain too much fat and too little cocoa, which causes natural discontent of people acquiring this product. Make a chocolate pasta more chocolate - a good chance for a startup to declare yourself. According to experts, the profitability of chocolate production is about 50%.

Natalia Merkulova

Called janduya called.

Color - saturated brown, smell sweet, tight consistency. Pasta should not flow, flow or crumble. In this dessert, the mass fraction of cocoa products should not be lower than 12%. The paste without chemical ingredients is stored up to 6 months. Feed to plastic or glass containers (banks), with a volume of 20 to 500 ml. Closes foil, and then rush covers.

Jandwija \u200b\u200bis a tour delicacy of Turin XIX century. The spread of chocolate paste with the walnut component in the middle of the 20th century was facilitated by the rise in prices for cocoa beans and chocolate taxes after World War II. The creator of the most famous chocolate-nut paste Nutella - Putter Pietro Ferrero. It is alleged that he invented this dessert by chance, trying to come up with how to sell chocolate candies that have won and lost the form. The solution was to smear a chocolate-nut candy mass on white bread.

In Italy, a concern "Ferrero", in Germany - Concern "Schwartau" specializes in the Chocolate Paste. In Russia, the paste produce CJSC "ARFO", JSC "Red October". Some Russian pastryers in the production of chocolate and nut paste prefer cedar nuts.

The chocolate paste is used not only as a single dish (flashed on white bread), but also turns on the complex - cakes, cakes, biscuits, pancakes, ice cream.

see also

• Peanut Pasta - Key Product of American Cuisine

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Notes

Semi-finished products Beverages Chocolate

An excerpt characterizing chocolate paste

Rostov, wiping the evaporated hands about the checkers, looked back on her enemy and wanted to run on, believing what he would go further, the better. But Bogdanych, although he did not look and did not recognize Rostov, shouted on him:
- Who on the middle of the bridge runs? On the right side! Junker, back! He shouted angrily and turned to Denisov, who, bothering courage, drove on the bridge board.
- Why risks, Rothmist! You would get out, "said Colonel.
- e! It will be guilty, "Vaska Denisov answered, turning on the saddle.

Meanwhile, Nesvitsky, Zhero and the Sweet officer stood together outside the shots and looked at this small bunch of people in yellow kivers, dark green jackets, embroidered with sneurops, and blue chains, kept at the bridge, then on the other side, on the blue hoods and groups approaching With horses that could be easily recognized for the gun.
"Light or not lit a bridge? Who before? Will they try and lit a bridge, or the French will drive up on the floor shot and turn them away? " These questions with the fading of the heart unwittingly asked himself every of the large number of troops that stood above the bridge and looked at the bridge and hussars in the bright evening, on the side, on the nasty blue hoods with bayonets and guns.
- Oh! Get hussars! - said Nesvitsky, - not on the boot shot now.
"In vain, he led so many people," said the Sweet officer.
"And in fact," said Nesvitsky. - There would be two wellers to send, it would be anyway.
"Ah, your clay," the barbell intervened, not the descent of her eyes with the hussar, but everything with his naive manner, because of which it was impossible to guess, whether he was serious, or not. - Oh, your clay! How do you judge! You will send two people, and we will give anyone to Vladimir with a bow? And so, although it is furious, you can imagine a squadron and a bow yourself to receive. Our Bogdanych orders know.
- Well, - said the Sweet officer, - this is a drift!
He showed the French guns, which were filmed from the forefront and hastily drove away.
On the French side, in those groups where the guns were, the smoke, another, the third, almost at one time, and at that moment, as the sound of the first shot, appeared fourth. Two sounds, one by one, and the third.