The beam of the morning star touched the earth, and Quetzalcoatl descended to earth. The deity brought people a gift - a cocoa tree. It showed how to roast and grind the fruit, how to make a paste and drink from the powder.

God did half the work, and man gave the product a name - chocolatl. People began to add many additional ingredients to it and praised the gods for mercy and a gift.

chocolate story

The history of chocolate has more than one century. The Aztecs and Mayans, knowing about the miraculous properties, used it daily. It is not surprising that the first Europeans who descended from the ships, like the gods, were treated to this particular drink.

It is believed that he first came to Europe thanks to Columbus. Cocoa beans were brought as a gift for King Ferdinand but were not seen among other gifts.

The second trip turned out to be more successful. To the court of King Charles V, cocoa beans were introduced by Cortes. The Indian recipe for the "food of the gods" fell in love with the Spanish monarchs.

For a huge part of its history, chocolate existed solely as a beverage. It wasn't until 1674 that the first attempts were made to create recipes for making bars, bars and rolls.

At the end of the 18th century, chocolate also reached the Russian borders, instantly winning the hearts of the aristocracy. For most, it was quite expensive. It became more accessible with the invention of a new technology for pressing cocoa beans. Now it is impossible to imagine places on earth where chocolate would be completely unknown.

Concern "Babaevsky"

The oldest enterprise in Russia, which undertook to produce products from cocoa beans, is the Babaevsky concern. The beginning of activity in the chocolate industry was laid in 1804. The enterprise not only survived many events together with all of Russia, but also stood up and got stronger together with it.

During the existence of the concern, more than two hundred unique confectionery products have been created. Products have repeatedly been awarded many prizes, awards and prizes.

Since 2003, the concern has been included in the largest holding together with such large factories as Krasny Oktyabr and Rot Front.

Assortment of slab chocolate from the concern "Babaevsky"

The range of bar chocolate products of the concern consists of "Guards", "Lux", "Nut" and series:

• "Inspiration";
• "Alenka";
• "Babaevsky".

The latter, in turn, is divided into the following varieties:

• Uganda;
• Venezuela;
• "Babaevsky bitter" chocolate;
• "Original";
• "Babaevsky dark" with all kinds of fillings;
• "Babaevsky Elite 75%".

Everyone will be able to find their own taste, from delicate velvety to strict with bitterness.

"Babaevsky bitter" - chocolate with a Russian soul

The use of bitter varieties of chocolate has a beneficial effect on increasing efficiency and mental activity, concentration. The composition of such chocolate always contains antioxidants that help strengthen the immune system and reduce the signs of aging.

"Babaevsky bitter" chocolate does not contain GMOs and synthetic ingredients. In chocolate bars of bitter varieties from the concern "Babaevsky" there are no components of animal origin. This point is important not only for vegetarians, but also for people who fast for religious reasons.

Chocolate "Babaevsky Gorky" has the following composition: cocoa mass, sugar, almond kernel oil, emulsifier, cognac, vanilla and almond flavors.

Cocoa in it 55%.

Chocolate "Babaevsky elite bitter" consists of the following components: cocoa mass, sugar, cocoa powder, contains emulsifiers (E322, E476), vanilla flavor.

Cocoa in it, as the name implies, 75%.

Cocoa is rich in a caffeine analogue that promotes the production of endorphins, which have a stimulating effect. The result of this is an emerging feeling of pleasure. Happiness in every bite. "Babaevsky bitter" - chocolate that improves mood and inspires new achievements.

I start this post with outrage. Despite my respectful attitude to the products of the Babaevsky concern, I never cease to be surprised at the meager imagination of marketers of such a solid player in the confectionery market. Well, why can't you come up with a new product - chocolate Babaevsky 55% cocoa - the original name, different from the name of the manufacturer? After all, this seriously complicates the orientation in the assortment. Here, judge for yourself. For illustration, here are just a few photographs of the concern's products, which are essentially diverse. Among them are a bar of chocolate, and a box of chocolates, and praline sweets (it is written about them), and fondant sweets, and much more.

And all this is produced under one name - "Babaevsky". What for? Is there really not enough words in Russian to come up with a new name?

So this chocolate was called “Babaevsky”, and now ordinary consumers, in order to distinguish it from the usual bar chocolate “Babaevsky” (which, by the way, is also produced in several types), must add: “well, this is the one that is square” or “ the one where the country is written in the lower right corner, etc. Otherwise, the interlocutor will never understand what kind of chocolate this factory is talking about.

This situation reminded me of the same confusion with the Alyonka brand of Krasny Oktyabr (and), under which dissimilar products are combined.

Chocolate "Babaevsky" 55% cocoa (this one is square) is produced in three types. Their names are named after the countries of growth of cocoa trees and differ in filler:

• Venezuela- with sesame seeds
• Uganda- with caramelized hazelnuts,
• Ivory Coast- with caramelized almonds.

The design of the chocolate wrapper is pleasing to the eye. It is calm, solid, important elements (the name and image of the filler) are highlighted brightly, the logo is in place. The only thing that confuses me is the font size of the text explaining the filler. It is so small and placed so unsuccessfully (almost at the end of the package) that it can be seen only by carefully studying the wrapper.

The quality of chocolate in all three types is the same, despite the different geographical origin of cocoa beans. Well, or so similar that the difference is not obvious to an ordinary consumer like me. Below I will give a description of chocolate given by the manufacturer himself.

Chocolate "Venezuela"

For the production of chocolate "Venezuela" used cocoa beans brought from Venezuela. They give the finished product a complex rich taste with a noble fruity note and a slight astringency aftertaste.

It is difficult for me to guess the fruity note in chocolate, and it is even more difficult to imagine how cocoa beans from different countries come to the workshops of the Babaevsky concern unmixed and do not come into contact with each other during the production process.

Sufficient filler. The combination of sesame seeds with chocolate is interesting and not worn out, but for some reason it doesn’t catch on.

Information about chocolate Babaevsky 55% Venezuela

Compound: cocoa mass, sugar, sesame seeds, cocoa butter, milk fat, cocoa powder, rectified ethyl alcohol, emulsifiers: soy lecithin, E476; tea, flavorings "Vanillin", "Sesame".

The nutritional value per 100 g: proteins - 8.0 g, fats - 38.0 g, of which saturated fatty acids - 19.0 g, carbohydrates - 42.0 g, dietary fiber - 8.0 g.

The energy value in 100 g: 560 kcal.

Chocolate "Uganda"

For the production of Uganda chocolate, cocoa beans brought from Uganda were used. Thanks to these cocoa beans, a unique multi-dimensional taste is created with a warm floral hue and characteristic chocolate notes.

What a colorful, and most importantly, vague description the manufacturer gives to the taste of this chocolate. And you can't refute it. Indeed, chocolate has characteristic chocolate notes. This is quite natural and expected - it is strange to expect non-chocolate notes from chocolate ... It is also difficult to object to the floral shade, since I did not have the thought of consuming the flowers inside (and we are talking about taste, not aroma).

As a filler, caramelized hazelnuts are used. This means that before adding the nut to the chocolate mass, it is caramelized, that is, covered with caramel, which makes the hazelnuts crunchy and a little tougher.

Chocolate with whole hazelnuts reminded me of a similar chocolate produced by the Krupskaya factory, which surprised me with the validity of its concept - each slice contains a nut. This idea seemed to me successful, since each eater of this chocolate was guaranteed to receive the nut put to him. No one was deprived and no one ate too much.

In the performance of the Babaevsky concern, this idea of ​​justice has not been implemented. Nuts are unevenly distributed in chocolate - in some places there is an accumulation of them (that's lucky for someone!), And in some - almost complete absence. Such pieces of chocolate, of course, are destroyed later than all.

The taste of both nuts and chocolate is worthy of praise. And the thin layer of caramel covering the nuts is not superfluous at all. It not only makes the nut more crunchy, but also adds a slight sweetness.

Information about chocolate Babaevsky 55% Uganda

Compound: cocoa mass, sugar, whole hazelnut kernel, cocoa butter, milk fat, cocoa powder, rectified ethyl alcohol, emulsifiers: soy lecithin, Е476; tea, Vanillin flavoring.

The nutritional value per 100 g: proteins - 8.0 g, fats - 42.0 g, carbohydrates - 39.0 g.

The energy value in 100 g: 580 kcal.

Chocolate "Cote d'Ivoire"

For the production of chocolate "Cote d'Ivoire" used cocoa beans brought from Côte d'Ivoire. Thanks to these ingredients, the reference taste of real chocolate is created: unique, strong and surprisingly clean.

This description of chocolate, given by the manufacturer, blew me away. You, too, probably already appreciated the lack of specifics and the abundance of stamps - here is the "standard", and "unique", and "strong". And what kind of plural ingredients is the manufacturer talking about, if we are talking only about cocoa beans?

Caramelized almonds are used as a filler for Côte d'Ivoire chocolate.

Unlike the previous chocolate with hazelnuts, the amount of almonds in this instance is questionable. It is clearly less than the number of cells here, that is, someone is clearly not enough nuts.

Due to the low filler content, this chocolate looks poor and losing.

Information about chocolate Babaevsky "Cote d'Ivoire"

Compound: cocoa mass, sugar, whole almond kernel, cocoa butter, milk fat, cocoa powder, rectified ethyl alcohol, emulsifiers: soy lecithin, E476, tea, Vanillin flavor.

The nutritional value per 100 g: proteins - 9.0 g, fats - 40.0 g, including saturated fatty acids - 17.6 g, carbohydrates - 40.0 g, dietary fiber - 8.1 g.

The energy value in 100 g: 570 kcal.

Concern "Babaevsky" again did not disappoint. The novelty in the form of this product made a favorable impression, and its further purchase is not far off. But “Uganda” with hazelnuts and “Venezuela” with sesame deserve the maximum praise (in that order). Côte d'Ivoire is left behind thanks to poorly executed filler. And finally, I would like to hint to the marketers of the Babaevsky concern that sometimes it makes sense to be a little more restrained in the verbal descriptions of the product. It's too ornate and fantasy.

Babaevsky chocolate is a bright representative of Russian high-quality, tasty products. As for the confectionery concern, it is considered the oldest not only in Moscow, but throughout the Russian Federation. As of 2017, Babaev products have been produced for 213 years. Taking into account many years of experience, the quality improves every year and the range of products expands, as the manufacturer takes into account the desires and interests of consumers.

History of success

Babaevsky chocolate is the oldest and most legendary representative of confectionery, its history began in 1804 in Moscow. Regarding the specifics of production, Stepan Nikolaev opened his own workshop to produce apricot marshmallow and jam. This happened according to the permission of the adviser Levashova. At first he paid her dues. After some time, he managed to earn enough money to get his family free. Thanks to a good confectionery, the descendants received a new surname, namely the Abrikosovs.

Since 1830, the family Moscow business came under the leadership of Ivan's son, since Stepan died. Considering all the events taking place, the new owner managed to succeed, as he increased capital, expanded the assortment, improved the composition and quality. Since the end of the nineteenth century, the family's mechanized workshop has grown into a large, successful chocolate factory. It is interesting that tours to the factory are currently being sold, where a detailed and colorful tour is conducted.

The range of the factory in the 18th century:

• biscuits;
• nuts in glaze;
• gingerbread and caramel;
• sweets and chocolate;
• compotes;
• marzipans and sugar-coated fruits, also chestnuts.

The Abrikovosov confectioners produced the most delicious chocolate sweets with berry and fruit fillings. It is interesting that the recipe, calorie content and composition were selected independently. After some time, various varieties of tea appeared in the assortment, which became famous for having a natural and rich composition. Over time, the popularity of sweets grew more and more, which was in the hands of the Abrikosovs.

Against the background of the nationalization that took place in 1918, the institution became known as the State Confectionery Factory No. 2. Since 1922, it was given a new name in honor of Babaev P.A., who served as chairman in the district executive committee. Only after 1993 the factory was privatized, it was named AOOT "Babaevskoye". In order to optimize prices, increase productivity and expand the range, in 1998 the factory managed to combine a number of enterprises into one large concern.

Specificity and technology of production of sweets

Throughout the entire period of the factory's existence, more than two hundred varieties of desserts were produced. The following remain the most popular: Lux, Inspiration and Babaevsky, Belochka, and it is also worth mentioning the incredibly delicious Visit sweets.

A distinctive feature of the products is that all products of the factory received various awards and prizes at competitions and exhibitions. Modern workers of the concern keep recipes and technologies in secret, trying to increase the quality and improve the composition.

Babaevsky elite chocolate deserves special attention, which enjoys overwhelming popularity. Such dark chocolate has a calorie content of 545 kcal. Regarding the composition, it contains at least 75 percent natural cocoa. Despite the calorie content, the product has a chic taste. Bitter Babaevsky chocolate has a calorie content of 540 kcal per 100 grams. Contains about 55 percent cocoa.

The composition of the delicacy contains the following components: cocoa butter, powder and grated, sugar, almond kernel, tea and cognac, alcohol, flavors, and also cannot do without E322 and emulsifiers. However, there is no need to worry, as they are only needed in order to extend the shelf life of products. Such emulsifiers are not harmful to health.

In the twenty-first century, a new life begins for the confectionery concern, it has become an integral part of the largest and most successful holding "United Confectioners". The holding includes a huge number of factories, among them Rot Front, as well as Red October. Thanks to a competent approach to business, well-coordinated work, the share and importance of the holding in the Russian market of sweets has significantly increased.

It is important to note that a special investment program is currently being implemented related to the acquisition and improvement of production equipment. There are two lines in operation for the production of stick chocolate called "Inspiration", praline glazed sweets.

According to statistics, the company produces about one hundred and thirty varieties of confectionery products, which are sold in Russia and abroad. These are mainly caramel, sweets and chocolate, New Year's and gift sets. Do not worry about the quality of products, because it is guaranteed by GOST of the Russian Federation.

Special attention deserves the personnel of the Babaevsky concern, which is distinguished by professionalism, love and dedication to their own business. Thanks to responsible, well-coordinated work, for many years it has been possible to maintain the traditions of quality, to make a contribution to the confectionery industry.

What is the secret of the legendary cocoa and chocolate museum?

Every year there is an excursion to the museum of chocolate and cocoa MISHK for everyone. It is located in Moscow, therefore, all confectionery lovers have the opportunity to learn the whole history of chocolate. At the Mishka Chocolate and Cocoa Museum, you can get acquainted with how the recipe, technology and packaging of your favorite sweets have changed. The main advantage of the tour is that you can taste freshly made chocolate. The Moscow Museum of Chocolate and Cocoa has the corresponding name - "BEAR".

What is the secret and zest of sightseeing? MISHKA is not just an ordinary museum of chocolate and cocoa. This is an amazing place that combines multimedia space with historical exhibits. You have a unique opportunity to be on a ship of conquistadors, visit a miracle laboratory where beans are grown, and much more.

The Museum of Chocolate and Cocoa called MISHKA started work in 2009. This happened after the unification of the Rot Front, Babaevsky and Red October. Considering that the enterprises have been producing sweets for several centuries, they have something to tell and show.

The purpose of creating a "sweet" museum:

• education;
• familiarization with the history and interesting facts about chocolate;
• shaping the taste of consumers;
• entertainment.

As it became known, the creators of the unique museum wanted to make it the same as its European brothers. The advantage of the chocolate exposition lies in the fact that the museum simply must be modern and modernized, Russian, encyclopedic, but remain interesting and entertaining for visitors.

Summing up the above, we can focus on the fact that chocolate, called Babaevsky, is of very high quality, tasty and old. Given the rich and interesting history, everyone has the opportunity to visit the Moscow Museum about its features, benefits and fun facts.

They accompanied us in childhood and were wiped off the face of the earth in the early 90s - with the advent of the era of a thick layer of chocolate and heated debate on the primacy of peanuts and caramel. Now both clans happily coexist on the shelves of supermarkets of any class. Alas, our party has narrowed - chocolate bars now it produces only a few factories, and the once adored by the children "Sweetened" remained only in someone's memory. However, today about those who are still with us - I try chocolate bars of famous brands, I give the composition and my impressions.

.... .

Actually chocolate bars, they are also filled chocolate bars, produces many chocolate companies around the world. Moreover, these chocolate guys have nothing to do with Snickers and Bounty. However, it turned out to be difficult to find the most original options in Moscow. It seems that we have a clear monopoly on chocolate bars, represented by the concern "Babaevsky". Actually, it was they who took pride of place in the New Year's gifts of the 80s ... I'll start with them ...

bar "Babaevsky" - chocolate with chocolate filling, 50 grams. In silver foil and beautiful dress. Aroma with mustard. Dark and chocolatey, both outside and inside. Divided into slices, as a filling, something loose, with some kind of crunches. Ingredients: sugar, cocoa mass, cocoa butter, soy lecithin E476 emulsifier, vanilla-cream flavoring. The filling is deciphered separately and is full of surprises: chocolate mass (see the main composition), sugar, condensed milk, apple puree (!!!) with apples and a preservative - sulfur dioxide, molasses, grated hazelnut kernel, cocoa butter, alcohol, cognac, citric acid, flavor "Orange". I didn’t understand where the cream is here and where the vanilla hid, I’m completely silent about apples, and are they needed in this story? Alas, I would prefer the usual Babaevsky bar to such a bar.

chocolate bar "Babaevsky" with fondant-cream filling 50 grams - I really don’t know from what year it has been produced, it seems that it has always been. The cream here is palpable, to be honest, a very sweet candy. Ingredients: sugar, cocoa mass, cocoa butter, emulsifiers E322, E476, antioxidant E300, vanilla-cream flavor identical to natural, and for the filling: sweetened condensed milk, sugar, confectionery fat (vegetable), molasses, cognac, alcohol, again flavor identical to natural "Vanilla-creamy". And here again I ask myself the question, why supply chocolate with such a shock of dubious additives? Nevertheless, this bar is said to be loved by more than one generation.

The prince of the “Babaevsky” kingdom-state can be called chocolate bar "Truffle mousse". Of all that I have tried, the most adequate, without extraneous tastes and crunches. Soft sweet candy. This is until you reach the composition ... It is in the best traditions, in small letters, goodbye to sight. First, sugar, cocoa mass, cocoa butter, milk fat, soy lecithin, vanilla flavoring. Now hold on, stuffing. Milk fat substitute - vegetable oils and fats: palm and rapeseed oils, E322, E306. And also sugar, cocoa powder, grated almond kernel, soy lecithin emulsifier, flavoring ... "Chocolate". I can’t believe it, but the matter went without apples, everything, apparently, was blocked by the flavoring with the letter “sh” ...

Let's switch to the Belgians. They are also on their minds. Hello in the face of a candy bar Starbrook with hazelnuts, 75 grams. Fatty. The mold made of dark chocolate is beautifully molded, however, "Babaevsky" is even better in this regard. Inside is a real praline with sparks. There is not much of it, chocolate itself dominates. Ingredients: sugar, cocoa mass, hazelnuts, vegetable fats (palm, coconut, rapeseed, sunflower), wheat and soy flour cookies, candy and cane sugar, dry whey, soy lecithin, natural vanilla flavor. The cocoa content is 58%. Well, the worse the Belgians are, not only ours gush with apples.

bar Starbrook with hazelnuts and crunchy biscuit, 75 grams - op, finally, the cardinal difference from all fellows is a candy in white chocolate, inside is a nondescript filling. Sweet, sugary, artificially creamy... As you can see, the captain of the aircraft is on the wrapper. I will never believe that pilots love this kind of chocolate. Ingredients: sugar, cocoa butter, hazelnuts, vegetable oil (palm and coconut), whey powder, wheat flour, lactose, butter, soy lecithin, barley malt, salt, natural flavors.

Slim bar Lindt, 39 grams, for only 0.99 euros. Their whole series - Hello, I chose Dark Chocolate Cookie Stick. Chocolate cream inside, cookies again, no surprises. Servings enough for two, chocolate snack without philosophical ranting. There is no alcohol and no need. Ingredients: sugar, cocoa mass, butter, cocoa butter, fat-free cocoa powder, lactose, wheat flour, skimmed milk powder, palm oil, soy lecithin, vanillin flavoring, salt, raising agents (sodium bicarbonate, ammonium bicarbonate, potassium carbonate).

Well, a real whole nut was found in Lindt bars - Lindt Milk/Dark & ​​Hazelnut Bar, they are nocciolatte and Noccionoir. Unfortunately, I didn’t rewrite the composition of this chocolate in advance, but maybe for the better, I won’t know what kind of carbonates and lecithins were insidiously added to it. Good milk or dark chocolate, delicious real hazelnuts and a delicious, not banal bar shape. I send him an air kiss and first place. I don’t know what is there, but the warmest memories.

Factory named after Krupskaya- Saint Petersburg

The Belgians hit the berries - Godiva and Neuhaus

sweetly and Spartacus...

More Belgians - Galler

Photo by Galler, Orkla Brands Russia, Azbuka Vkusa, United Confectioners, Spartak, Godiva, Neuhaus, Lindt, H.S. Chocolate Co.1.