Today, 2.8-3 million tons of cocoa beans are produced annually in the world, about half that of coffee. The thinnest, most delicious and expensive beans still grow in their homeland - in South America, their collection is no more than 5% of the world harvest. And half of that five percent is in Ecuador. One of the most famous chocolates in the world is the Belgian chocolate Godiva, named after the wife of the ruler of the English county of Coventry, who ruled in the 11th century.

The most expensive chocolate in the world is Amedei Porcelana, the best is Toscano Black 63%, also from Amedei. This is official, the London Academy of Chocolate recognized the dark chocolate of the Italian company Amedei as the best in the world. 300 chocolatiers from different countries of the world took part in the examination of the products presented for the competition of the Academy of Chocolate.

Despite the fact that the academy itself was founded only in 2005, its award has managed to gain respect in the world of chocolate manufacturers. The Tuscan firm Amedei won the Golden Grain for 63% Toscano Black chocolate (for information, the luxurious treat can be found in luxury hotels, the price of a 15.75 ounce bar is about $ 90). Also two gold medals were awarded to Chuao chocolate, both its bitter variety and milk bar with hazelnuts. The most expensive chocolate in the world, Porcelana, also received an award. Finally, the products of the French company Valrhona were recognized as the best milk chocolate. The award was presented by renowned chocolatier William Curley. Amedei products have been receiving prestigious awards for several years: in 2005 and 2006, the Academy of Chocolate awarded them gold and silver medals, and in 2002 The Independent magazine recognized its Chuao brand as the third highest quality in the world. Amedei was founded in 1990.

Buying good chocolate is not easy. Truly delicious chocolate - handmade chocolate, a work of art that is difficult to pass by. Today, the word "chocolate" is most often called bars made from a combination of cocoa proteins, fats, sugar, and other ingredients. Chocolate is usually made in small, simulated shapes of squares, animals, people, or fantastic objects. Often they are released for festive events, for example, in the form of rabbits and eggs for Easter, coins - for Hanukkah, St. Nicholas - for Christmas, hearts - for Valentine's Day and Santa Claus for the New Year. Learn more about chocolate here Chocolate as a way of sweet life
So where can you get the best chocolates in which country? Where do people eat the most chocolate? Where can you become a chocolatier - a master of chocolate and chocolate desserts?
Switzerland. Of course, our journey begins in Switzerland, the country with the highest per capita chocolate consumption in the world (11.6 kg per year per person). Switzerland is also home to Toblerone, the famous triangular tile created in the early 20th century in Bern. Zurich is home to three internationally renowned chocolate manufacturers - Sprungli, Lindt and Teuscher. In this largest city in Switzerland, you can spend hours admiring and tasting various chocolate shapes, shapes, desserts in local cafes and shops. Next to the bustling Parade Square, for example, is Confiserie Sprungli, one of the largest chocolate shops, which is considered a true paradise by chocolates.

Belgium. This country has 12 chocolate factories, 16 chocolate museums and 2,000 chocolate shops. Almost every town and even small villages have their own shop selling luxurious chocolates. Belgium is considered the leading chocolate country in Europe, producing 172,000 tons of chocolate a year. The most popular are chocolates with a variety of fillings, many are still made by hand.

Ten L "Hermitage, France. A small French town in the wine-growing region near Lyon, where the Valrhona company is located - a chocolate factory founded by the confectioner Guironnet in 1922. Today it is one of the leading companies in the world, mainly dealing with high-quality and collectible chocolate The firm has its own Ecole du Grand Chocolat school for professional chocolatiers and event service companies, where even absolute amateurs will learn how to prepare gourmet desserts with a three-day $ 1000 course.

And also, in Paris, France, a fashion show took place, where the most interesting (for us, chocolate lovers) was the clothes, which were partially made of French chocolate. These are mainly elements of dresses. Made from dark chocolate. A very unusual material for clothing, agree:

Next, Villajoyosa and Alicante, Spain. Spain's oldest gastronomic chocolate brand, Valor, is produced in Villajoyosa, often referred to as the "chocolate city". The city has many entertainment related to chocolate, for example, a museum where you can get acquainted with the technology of the production of this delicacy. Glory came to the city in the 18th century, when cocoa beans from Ecuador and Venezuela began to be brought here. Valor chocolate is widely known throughout Europe. In the leading boutique of the company and in various cafes in Alicante, you can taste delicious chocolate mousas, cold chocolate drinks with ice cream, as well as a local delicacy, hot chocolate with donuts.

More than a hundred years ago, on the site of the museum, there was the first handicraft production of chocolate, which was founded in 1881 by the great-great-grandfather of the present owner of the modern factory Don Valeriano Lopez Lloret. Then his son, the grandfather of the present owner Don Vicente Lopez Soler, continues to develop the business. In 1916, the products of the factory were sold throughout Spain, and in 1963 a new production building was built. In 1973 Sociedad Anonima "VALOR" was founded. Currently, the factory buildings cover an area of \u200b\u200b22,000 square meters.

San Francisco Bay Area, USA. The San Francisco Bay Area is undoubtedly one of the world's leading chocolate capitals. The legendary Ghirardelli company is located in San Francisco - the same symbol of the city as its trolleybuses. The company was founded in 1852. Across the bay is the Scharffen Berger Chocolate Company, the first American full-cycle company from cocoa beans to chocolate bar. There is a free guided tour of the factory six times a day.

London - L'Artisan du Chocolat

This place is called "Chocolate Bentley". This is not just a shop, but a boutique for sophisticated sweet tooth, which was opened in the heart of London's famous Chelsea quarter by Gerard Coleman - a man who is called the Maestro-Chocolate, who was educated at the famous school of Pierre Marcolini. who is convinced that chocolate should be tasted “fresh made” (when it is just made) - this is the only way it can be appreciated. Want to add some luxury? Pearls from Haiti and the South Seas in chocolate.

Berlin - Schokoladen Restaurant

We kindly ask you to lick your fingers. This applies not only to dessert and sweet dishes, which are usually eaten with your hands. This applies to the first, second courses and appetizers too. This is because at the Schokoladen-Restaurant di Fassbender & Rausch every dish is prepared with the highest quality cocoa beans: sweet soups and lasagna with pineapple and saffron sauces. But what's most interesting is what happens here on Saturdays: great dinners with themed tastings, open gourmet workshops or Caf? Nights where you can simply relax with a fresh cake and a delicious drink. Everything is made of chocolate, of course.

Brussels - Marcolini e Wittamer

This renowned Belgian chocolate boutique, popularly referred to simply as the "good salon", overlooks Place du gran Sablon. Two masters offer their chocolate masterpieces here. Pierre Marcolini will delight you with unforgettable chocolate plates with orange peels, and Wittamer, the official chocolate supplier to the Belgian royal family, will enjoy an elegant cup of coffee with Pav? S de Bruxelles (caramel proline).

Amedei - the best chocolate in Pisa

The history of real dark chocolate began in 1828 thanks to the discovery of the Dutch entrepreneur Konrad van Houten, who invented a hydraulic press and learned with its help to separate cocoa butter from dry cocoa powder.

Houten, a talented chemist, figured out how to use lye to process cocoa solids. Under the influence of alkali, the fibers of the cocoa beans became softer and more amenable to processing. The powder obtained by Houten was highly soluble in milk and water and had a pleasant taste. This is how instant cocoa was invented.

At the same time, the first dark chocolate bars were made from cocoa butter (obtained in the process of pressing), cocoa and sugar mass. The resulting chocolate was glazed into sweets, which were made at the van Houten chocolate factory in Amsterdam.

Van Houten's discovery marked the beginning of the creation of the chocolate industry. It is no coincidence that the middle of the 19th century was the time of the emergence of the largest chocolate companies: Ritter Sport in Germany, Nestlé in Switzerland, Kanebo in Belgium, Cadberry in England, Hershey in the USA, Abrikosov and Sons Partnership in Moscow ".

What is the best chocolate in the world?

The best bitter chocolate is produced in Belgium. According to old production standards, Belgian chocolate does not contain artificial flavors, preservatives or additives. It contains only natural cocoa butter and grated cocoa, and of the highest quality. In Belgium, chocolate is considered bitter if it contains at least 72% cocoa liquor.

Almost every Belgian city has a small chocolate factory, as well as small boutique shops where you can buy delicious handmade chocolates. The generally recognized world capital of chocolate is the Belgian city of Bruges.

The most famous brands of Belgian chocolate:

• Neuhaus;
• Leonidas;
• Godiva;
• Gilian;
• Pierre Marcolini;
• Wittamer.

To store high-quality preservative-free chocolate, special conditions (temperature and humidity) are required, so it is almost not sold in ordinary stores. They go to a specialized boutique for him.

The best brands of Swiss chocolate

The best bitter chocolate made in Switzerland is represented by the brands:

• Lindt;
• Villars;
• Frey;
• Maestrani;
• Sprungli;
• Toycher.

Elite varieties of Swiss chocolate are made from the most expensive cocoa products, do not contain preservatives and chemical additives, and therefore their shelf life is not too long. The range of Swiss products is updated weekly in chocolate boutiques around the world.

Elite French chocolate

French producers of quality chocolate have recently begun to displace Belgian and Swiss chocolatiers from the top lines of the best chocolate rankings.

The best bitter chocolate of French production amazes not only with the sophistication of taste and boldness in the selection of ingredients. Richard's box of chocolates, for example, has built-in sensors that monitor temperature and humidity. The best brands of French chocolate are represented by brands:

• Richard;
• Madame Sevigne;
• Michelle Richard;
• Michel Chatillon;
• Debauve & Gallais.

The most expensive chocolate

Bitter chocolate, which is the best? Probably the one that is served to the table of the American President and Queen of Great Britain.

• The most expensive chocolate in the world is Chocopologie by Knipshildt. The cost of one pound (450 grams) of this chocolate is $ 2,600.
• The second step in the rating of prices for chocolate belongs to the products of the Texas company Noka. A tiny box containing four pieces of this chocolate will set you back $ 16 and a pound costs $ 854.
• The Swiss company DeLafée amazed the whole world by covering its candies with the thinnest layer of 24-karat gold. A set of two candies costs 40 euros and a pound of chocolate costs 508 dollars.
• The cost of a pound of exquisite Belgian chocolate from Godiva is $ 120.

The best brands of Russian chocolate

The best bitter chocolate in Russia is produced in factories:

• Commitment to quality.
• Russian chocolate.
• Russia.
• The victory of taste.
• Odintsovo Confectionery Factory.
• Bogatyr.

The entire gamut of dark chocolate tastes is most fully represented, perhaps, in the products of the Faithfulness to Quality factory. Cocoa liquor content in premium chocolate bars: 65%, 75%, 85% and 99%.

Inside one 100-gram package of "Assorted Bitter Chocolate Flavors" chocolate there are 20 square 5-gram bars representing the entire range of dark chocolate flavors produced by this factory.

The gustatory palette of bitter chocolate from the Odintsovo Confectionery Factory (producing A. Korkunov chocolate) contains from 55 to 72% grated cocoa.

The best Russian chocolate is produced at three factories of the United Confectioners holding:

• Concern Babaevsky
• Roth Front.
• Red October.

Bitter chocolate produced by the Babaevsky concern amazes with a variety of flavors. Nuts (hazelnuts, almonds), vitamins, candied fruit pieces, sesame seeds, ginger are added to it. Some types of chocolate are made using a sweetener (isomalt). Bitter chocolate without additives contains 75 and 87% cocoa liquor.

The Krasny Oktyabr factory produces bitter chocolate of the Slava (porous and dessert) and Gorky brands, containing 80% grated cocoa.

The Rot Front factory, which is part of the same holding, produces 3 versions of Autumn Waltz dark chocolate, containing 56% grated cocoa:

• dark chocolate with alcohol content;
• bitter chocolate with orange pieces;
• bitter aerated chocolate containing alcohol and orange pieces.

Chocolate is one of the favorite treats not only for children, but also for adults. As you know, it is black, milky and white. What are each of these types made of?

Types of chocolate

made from cocoa butter, cocoa beans and powdered sugar.
The more cocoa beans it contains, the more bitter it tastes. Please note: in this case, the word “ bitter».

And if the number of cocoa beans is not so large, the name contains the word “ dark". Remember this, then you will know what taste to expect from the tiles you are about to buy.

A characteristic feature of black, bitter, dark chocolate is that it can melt only in the mouth, but not in the hands.

It is made from cocoa butter, cocoa beans, powdered sugar and milk powder or cream powder. It has a light brown color. Such chocolate can melt not only in the mouth, but also under the influence of the environment, for example, in heat.

When making white chocolate cocoa butter, sugar, powdered milk and vanillin are used. But grated cocoa beans are absent here, so such products are white, more precisely, cream in color. They are also affected by the ambient temperature and melt when they get hot.

Good or bad for your health?

In the 19th century, chocolate was sold in pharmacies as a hot drink. He was considered almost a medicine, at least, a means that increases strength and vigor. Later, scientific assumptions appeared that chocolate is involved in the production of the so-called "hormone of happiness."

Everyone wants happiness, but you shouldn't get carried away with this delicacy. After all, it contains a large amount of fat (cocoa butter) and sugar. Therefore, excessive use leads to excess weight, and in some cases, diabetes. In addition, dark chocolate contains cadmium, which is dangerous for our body. Therefore, everything is good in moderation!

Excessive consumption of chocolate can also provoke the formation of kidney stones, so it is not recommended to eat it for people with pathologies of the genitourinary system.

Especially a lot of impurities undesirable for health have been found in chocolate in recent years. It's no secret that many manufacturers now use palm oil, coconut oil, and other transgenic fats.

In order not to harm yourself, do not become addicted to chocolate, show a sense of proportion, and everything will be fine!

The world's best chocolate makers

The undisputed leader among chocolate manufacturers - Belgium... The best brands of Belgian chocolate are Godiva, Guylian and Leonidas. They are known all over the world not only for their amazing quality, but also for their luxurious packaging. In particular, Godiva has been winning international competitions for 25 years.

The price of Belgian elite chocolate reaches $ 100 for 450 g (!) However, in Brussels it can be bought at a lower price.

Residents Switzerlanddiffer in that they consume the most chocolate per capita. Here, each person eats about 12 kg of this delicacy per year. However, sweet tooth!

The best Swiss brands are Lindt, Teuscher and Sprungli. The younger firm Stettler is confidently catching up with the leaders.

Francealso takes its rightful place among chocolate producers. The most famous French factories in the world are Valrhona and Bovetti. There is also a School of Chocolate, where the best master chocolatiers teach. Studying there is expensive, for 3 days you will have to pay as much as 1000 euros. But, despite the high cost of training, there are enough people who want to go through it.

Do not stand aside and United States... Ghirardelli and Hershey are considered the best American chocolate factories.

But the Vosges Haut-Chocolate company became famous for the production of products with an original unusual taste. In particular, it produces bacon in chocolate. Yes, you are not mistaken! produced by this company contain pieces of smoked bacon and grains of salt. So the phrase "lard in chocolate", as you can see, has a very real basis. Also, this company produces products with the taste of mushrooms and even Japanese wasabi mustard. Exotic!

Everyone loves good chocolate. It is difficult to find indifferent to this product in the same way as real high-quality chocolate. In order for a delicacy to bring not only pleasure, but also benefit, you need to be able to choose the right product. How to do it? Read in our article.

Useful properties of chocolate

Many people know that chocolate in reasonable quantities can have a beneficial effect on the entire body. Only what is its usefulness is already a big question for many. Indeed, good quality chocolate is able not only to give moments of pleasure, but also to rejuvenate the body.

The most important advantage of chocolate is that it is included in the top three products with strong antioxidant properties, and this is not only long-term youth, but also life extension. This quality applies only to dark chocolate. The ability to cleanse the body of toxins and cholesterol appeared in this product due to the high content of flavonoids. Eating dark chocolate on a daily basis can significantly reduce the risk of cardiovascular disease.

Many people note that after eating a piece of chocolate, the mood improves. This is due to the fact that this product contains a huge amount of tryptophan, which promotes the release of serotonin, and this has a direct effect on endorphins (hormones of happiness). Therefore, in order to distract from problems and preserve a large number of nerve cells, it is worth eating a slice of black delicacy at least once every couple of days.

Chocolate with milk - loss of antioxidant properties

Anyone who wants to cleanse the body of accumulated toxins with the help of chocolate should remember that only good dark chocolate is an antioxidant. Even the smallest amount of milk in this product will make it completely useless in this regard.

Also, do not drink tea or coffee with milk when consuming dark chocolate. Milk can only be drunk after a couple of hours to avoid mixing it with antioxidants.

The first criterion for choosing chocolate is price

When buying a treat, you shouldn't save money. Good chocolate cannot be cheap, so always pay attention to the price tag first, and only then proceed to study the composition.

The high price of a product is the first indicator of the quality of the raw material from which it was made. Cocoa beans and cocoa butter are not cheap treats, so the cost of the finished product is high. It is not necessary to choose only imported chocolate, guided by the large number of numbers on its price tag, in contrast to domestic products. Many Russian manufacturers make truly high-quality products, and the price for such chocolate will be much lower than for foreign-made goods.

Choosing the best chocolate in terms of composition

To get benefits from chocolate, and not harm the body, you need to carefully study what is written on the back of the package - the composition of the product. Which chocolate is better determines the order in which the products are used to make it.

1. In the first place should be the chocolate mass, which includes cocoa liquor, cocoa butter, cocoa powder, cocoa beans.
2. Not all manufacturers add soy lecithin, its presence in small quantities does not harm the quality of the product.
3. Sweeteners or sweeteners.
4. Cinnamon.
5. Vanilla.
6. Dried fruits or nuts.
7. Herbs and spices (cardamom, mint, chili and others).

This list is optional and may be limited to the first item. But if you prefer good chocolate with additives, then the writing of the contents should be in that order.

If soy lecithin, sugar, milk powder, cocoa butter substitutes, vegetable and milk fats are in the first place, this means that the product is not real chocolate, and you cannot buy it!

Soy lecithin

If you are really interested in what is the best chocolate, then you need to know about soy lecithin. This ingredient is not dangerous, but it is not beneficial either. Some manufacturers add it only in order to reduce the cost of chocolate, partially or completely replacing cocoa butter with it.

If soy lecithin is on the list of product composition after cocoa butter, then its content is minimal. If this cheap substitute is in the forefront with cocoa powder, then you can safely leave it on the store shelf (if you choose high-quality elite chocolate).

Some manufacturers also add soy lecithin to hide the large amount of powder added instead of cocoa liquor. Cocoa powder is a waste product that does not have any beneficial properties, like lecithin.

For a budget line, a high content of cocoa powder and soy lecithin is considered the norm, but for elite varieties it is completely unacceptable.

What shouldn't be in good chocolate?

It is not enough to know what should be included in your favorite delicacy. It is also necessary to take into account the ingredients unacceptable for the composition of the product. This applies not only to expensive chocolates, but also to budget ones. Such content can be harmful to health:

• vegetable fat or margarine;
• palm or coconut oil (substitutes for cocoa butter and soy lecithin);
• baking powder, flour;
• syrup;
• unnatural colors and flavors;
• humectants, stabilizers.

Also, don't choose chocolate with toppings. Good chocolate will never be filled with jelly, jam and other fillings. Some manufacturers add cognac to the composition, which may (not necessarily) indicate the low quality of the product. The taste and smell of alcohol is able to interrupt and mask the unpleasant tastes of chemical additives. When buying a chocolate bar with cognac, choose only expensive brands.

Visual quality assessment

Many people, having found a white coating on a purchased chocolate bar, rush to throw it away or take it back to the store in order to get the money back for the spoiled product. This should not be done, as "gray hair" appears only on high-quality chocolate.

Pay attention to the sound as you break the tiles. Good chocolate should crunch, and when the slices are tapped against each other, there should be a pleasant ringing, not a dull thud. After the tile is broken, take a look at the cut: there should be no jags or obvious irregularities.

Real chocolate will begin to melt quickly in your hands, as this happens already at 32 degrees. And this temperature is lower than that of the human body. In the mouth, the slice should melt slowly. If the aftertaste has a slightly icy note, and in the mouth there is a feeling of not a thick mixture, but a liquid one, then the chocolate contains palm or other harmful oil, and not from cocoa. A quality product will be viscous when dissolved in the mouth, pleasant and warm.

To determine the presence of vegetable fats in the composition, you need to dip a piece of chocolate into milk. If there are no such components, the slice will sink, and if there are, then it will float on the surface.

Chocolate for those on a diet

It is generally accepted that those who are losing weight should not eat sweets. This is true, but real dark chocolate will not harm your figure if consumed in the right amounts.

The best dark chocolate contains at least 56% cocoa. This product should be free of sugar. To enjoy the product and protect the waist from unwanted centimeters, you can eat up to 25 grams of such a product per day. If there is even a small sugar content in the composition, then you will have to limit yourself to fifteen grams.

It is also worth eating chocolate at the right time so as not to harm your figure. It is advisable to eat it before four o'clock in the afternoon, and preferably before lunch.

How long should real chocolate last?

Real chocolate should be stored in the refrigerator or in a cool, dark place, because only with proper observance of storage standards can we talk about terms. If all requirements are met, then the tile is considered fit from the date of production for three to eighteen months. This period must be prescribed on the packaging by the manufacturer, and in no case should you eat the product after the expiration of the period.

If the manufacturer wrote that this product can be consumed within 24 months from the date of manufacture, then you should not be skeptical about this period and suspect the manufacturer of adding preservatives. Stable cocoa butter crystals can extend the life of a chocolate bar without the addition of harmful chemicals.

Russian chocolate: good quality

Choosing from several products, it is difficult to stop looking at a particular one. Many, in order not to waste time and not rack their brains, remove the most expensive imported product from the shelf, which is not worth doing. The fact is that foreign goods, which are more expensive than Russian ones, may be worse in quality. We reviewed the compositions of chocolate from well-known Russian manufacturers, read a lot of reviews about their products. Based on the information received, we have compiled a list of reliable manufacturers of many beloved delicacies. So, the best Russian chocolate is represented by:

• "Loyalty to quality".
• "Russia".
• "The Victory of Taste".
• "Babaevsky".
• "Bogatyr".
• "Odintsovo Confectionery Factory".
• "Russian chocolate".
• "Red October".

All of these manufacturers produce truly high quality chocolate products.

When shopping for chocolate, do not look at the bright packaging, it is designed only to attract the eye. When choosing, use the advice prescribed in this article, and you will get a quality product that will bring a lot of pleasure and benefit!

Chocolate is a favorite delicacy for adults and children. Estimate the scale: the global consumption of chocolate is about 4 tons per year. Which chocolate is better - white or dark, milk or bitter, with or without additives - everyone decides for himself.

According to research, good quality chocolate (natural):

• has an antibacterial effect;
• helps to strengthen the immune system;
• invigorates the spirit and improves mood.

The best brands of dark chocolate

Chocolate is considered bitter, in which the proportion of cocoa powder exceeds 55%. Other key components of the composition: cocoa butter (from 30%) and powdered sugar. Calorie content - 530 kcal; daily norm - 25 g; proteins - 6.2, fats - 35.4, carbohydrates - 48.2 g.

4 Dove

Aromatic and delicious. Patented technology
Country: USA
Rating (2018): 4.6

Chocolate brand "Dove" has not yet taken root on the Russian market. One of the hypotheses of this is the consonance of the chocolate brand with the untwisted soap. We hasten to dispel doubts - the chocolate manufacturer has nothing to do with soap. At the origins of the creation of chocolate, whose name can be translated as "pigeon", is a pastry shop in Chicago, opened in 1939 by a native of Greece. By 1956, the shop owner had developed his own signature chocolate - incredibly delicious and delicate. Today the brand belongs to the Mars corporation.

Bitter chocolate (75%) of this brand, unlike other varieties, is made according to a special patented technology, the uniqueness of which lies in the preservation of the cocoa taste and nutrients. In the reviews they write that the only drawback is the price - chocolate is quite expensive (about 110 rubles for 90 g). Among the advantages are exquisite design, delicious aroma, pleasant taste.

3 Victory of taste

Recognized Russian manufacturer. Sugarless
Country Russia
Rating (2018): 4.7

Pobeda Vkusa is one of the trademarks of the Russian factory Pobeda (founded in 1999). Brand bitter chocolate (72%) - winner of the "Best Product" (2004). A variation of the bar with the same percentage of cocoa, but without sugar - the winner of the silver medal "Innovations and Traditions" (2013), as well as the diploma "100 best goods of Russia" (2016).

The line of dark chocolate also includes dark bars without sugar (57%), porous, chocolate (72%) with orange pieces. According to reviews, dark chocolate bars of this brand are famous for their expressive bitter taste with a long-lasting aftertaste, languid aroma and good composition (minimum sugar, maximum cocoa). Chocolate (100 g) costs 118 rubles on average.

2 A. Korkunov

No palm oil. Spectacular packaging
Country: Russia, USA
Rating (2018): 4.8

The A. Korkunov ”was founded in 1997 in Russia. After the sale of the brand to the American company "Wrigley" and its subsequent takeover by the corporation "Mars", the products are now produced by the Russian division of the latter. The bars are distinguished by a delicate chocolate taste and the absence of palm oil in the composition. The assortment includes classic black (55%) and bitter (70 and 72%) chocolate, as well as bars with whole hazelnuts and almonds.

In the reviews, buyers do not skimp on compliments, positively evaluating, first of all, the taste and aroma with notes of cocoa. Also, buyers are pleased with the conveniently opening cardboard packaging, inside which there is a tile in a beautifully designed wrapper, and the ease of breaking the slices. Chocolate (90 g) costs an average of 130 rubles.

How and where is it better to store chocolate? The correct answer: in a dry place at a temperature of about 16 degrees, and here's why:

1. If you store chocolate at higher temperatures, the cocoa butter will melt and lose its beneficial properties.
2. If you store the tiles at a lower temperature, the sugar will begin to crystallize and the water will freeze.
3. Direct sunlight on chocolate destroys the healthy fats that make up the composition, and also leads to an unpleasant odor.
4. Storing the bar in the refrigerator can cause the chocolate to absorb the aromas of food from adjacent shelves.

1 Lindt

The richest (99% cocoa). Natural composition
Country: Switzerland
Rating (2018): 4.9

The chocolate produced by the Swiss brand "Lindt" is considered one of the highest quality in the world: the best cocoa beans, the firm's silky smooth texture, a unique roasting and grinding process, filigree decoration and elegant packaging. The "Excellence" series is represented by dark chocolate with cocoa in the composition: 70, 85 and 99%.

True connoisseurs are crazy about dark chocolate with a cocoa content of 99%. This chocolate, which has a rich taste and aroma (roasted coffee, dried plums, vanilla, blackberries, etc.), slowly melts in your mouth. In the reviews, they share unusual taste impressions, along the way noting the naturalness of the composition and the first-class quality of the product as a whole. The price bites - from 250 rubles. per tile 100 g.

The best brands of dark chocolate

Dark (semi-bitter) chocolate is characterized by a content of cocoa over 40%, cocoa butter over 20% and sugar or sweetener. Caloric content - 540 kcal; daily norm - 25 g; proteins - 4.9, fats - 30.2, carbohydrates - 61 g.

4 Eco Botanica

4 times less carbohydrates. Vitamins, extracts and prebiotics
Country Russia
Rating (2018): 4.6

The Eco-Botanica line, developed at the ROT-Front factory, is intended for those who look after their health, but at the same time do not deprive themselves of little joys. All products in the series are enriched with useful extracts and vitamins. The assortment of chocolate is represented by bitter, dark and milky bars.

Among the dark ones, you will find chocolate with hazelnuts and stevia, orange and stevia, and vanilla. The manufacturer insists that the bars from this collection contain 4 times less carbohydrates than the usual dark chocolate. The composition contains soluble dietary fiber (oligofructose, inulin), which are unique prebiotics. A tile (90 g) costs an average of 115 rubles.

3 Russia Generous soul

The best mix of dark and white chocolate. Moderate bitterness
The country: Russia, Switzerland
Rating (2018): 4.7

The domestic chocolate factory Rossiya, founded in 1969, is now owned by Nestlé. Under the brand "Russia is a generous soul!" produce bitter, dark, milk and white chocolate. The most popular way is used by dark chocolate bars, which are abundant in the assortment of the brand: classic dark, with almonds, with hazelnuts and biscuits, etc. Among the new products, a mix of dark and white chocolate should be noted: with orange zest; with hazelnuts.

Noble dark chocolate with hints of rum and an attractive cocoa taste is made according to traditional recipes. The reverse side contains useful information about the manufacturer, tile weight, shelf life. After opening the package, you can safely close it - the edges stick together reliably, preserving the freshness of the product. The reviews share that the taste of chocolate and additives (almonds, hazelnuts) is felt well, there are enough nuts, and the bitterness is moderate. A tile (90 g) will cost about 84 rubles.

2 Babaevsky

The oldest trade mark. Interesting flavor combinations
Country Russia
Rating (2018): 4.8

One of the oldest and still operating in Russia is the Babaevsky concern, founded in 1804. Today the factory belongs to the United Confectioners holding. The brand's specialty is high quality dark chocolate made from selected cocoa beans and cocoa butter: with hazelnuts, raisins, whole almonds, cinnamon, grapefruit, orange, vanilla, etc.

In the reviews they write that whichever of the varieties of dark chocolate you choose, you will hit the bull's eye - “Keep the brand! Interesting flavor combinations. Favorite chocolate, 10 out of 10! ". Among the latest innovations is dark chocolate with prune pieces, marked by the manufacturer as a lean product. The average price tag for a 100-gram tile is 100 rubles.

1 Ritter Sport

Best design. Invigorating and refreshing fillings
Country: Germany
Rating (2018): 4.9

The history of Ritter Sport dates back to 1912 in Germany. The year 1932 is marked by the birth of the trademark square: chocolate of this shape does not break in a pocket and is not inferior in weight to traditional bars. National recognition came to the brand in 1970, together with the now well-known slogan “Kvadratish. Praktiš. Good ".

The most popular semi-bitter square is Extra Nut, a chocolate with whole hazelnuts, selected and fried until golden brown. Another bestseller from the dark is an invigorating and energizing square with elite cocoa from Nicaragua (50%). There are many reviews of those who are not indifferent to the original dark chocolate with a refreshing mint filling, as well as to the noble semi-bitter chocolate with Californian almond marzipan. A 100-gram package will cost about 95 rubles.

The best brands of milk chocolate

The key to the success of milk chocolate is the inclusion in the composition, in addition to cocoa (from 40%), cocoa butter (from 20%), grated cocoa and granulated sugar, also condensed milk. It is this component that makes chocolate so tender, sweet and melting in your mouth. Calorie content - 550 kcal; daily allowance - 20 g; proteins - 6.9, fats - 35.7, carbohydrates - 54.4 g.

4 Nestle

Melts in your mouth. Closer sticker
Country: Switzerland
Rating (2018): 4.6

Milk chocolate "Nestlé" is a synonym for amazing tastes: classic milk chocolate, with hazelnuts, with almonds and raisins, with almonds and waffles, a mix of milk and white, etc. All of them are distinguished by a high content of milk in the composition. Buyers say the tiles are incredibly tender and melt in the mouth. The main thing is delicious chocolate - sweet but not sugary.

Milk chocolate with hazelnuts was especially loved by customers. This is an easy dessert with hazelnuts for every day. The manufacturer did not regret the nuts, which caused a storm of approval. The place for opening the package is well traced, there is a sticker-closure. A tile (90 g) costs an average of 111 rubles.

3 Nesquik

Best for kids. With milk and calcium
Country: USA, Switzerland
Rating (2018): 4.7

Milk chocolate from Nesquik is perhaps the best for children. The trade mark belongs to the Nestlé company, the actual name of the brand itself comes from the abbreviation “Nestlé Quik”. Kwiki Rabbit Chocolate Bars act as a source of calcium. Parents in the reviews emphasize that there are no artificial colors, flavors and preservatives in the composition.

A distinctive feature is the content of milk in chocolate: in two slices, the equivalent of 50 ml. The manufacturer carefully divides the chocolate into portions in accordance with the children's nutritional standards. The modest assortment includes milk chocolate with milk filling, with strawberry filling, as well as a bar with berries and cereals. Each wedge features a rabbit - a great trick for kids. A 100-gram package will cost a sweet tooth on average 95 rubles.

2 Alenka

Best price. Taste familiar from childhood
Country Russia
Rating (2018): 4.8

Alenka chocolate was produced in the Soviet Union, and then in Russia since 1965 at the Krasny Oktyabr confectionery factory. Domestic buyers fell in love with milk bars due to their rich creamy taste. As of today, the trade mark belongs to the "United Confectioners". The chocolate is named in honor of Valentina Tereshkova's daughter, and the well-known wrapper is a photograph of a girl redrawn by Nikolai Maslov who won a photo contest held by the factory.

The assortment is represented by two dozen varieties of milk chocolate: with hazelnuts, dragees, raisins, almonds, boiled condensed milk, creamy nut filling, etc. For the convenience of customers, the manufacturer offers chocolate in bars and sticks of various sizes from 15 to 200 g. Milk chocolate "Vigorous recharge with granola ”, the latest novelty of the brand, judging by the reviews, has already managed to fall in love with Russian buyers with its original flavor range and high nutritional value. A bar (100 g) costs about 60 rubles. - and this is the best price among the nominees in the rating.

1 Milka

The most tender. Rich assortment
Country: Germany
Rating (2018): 4.9

Milka is a legendary chocolate created back in 1826 by Philip Suchar. Chocolate got its name later, in 1901, by combining the words "milk" (Milch) and "cocoa" (Kakao). One of the first slogans - "The most delicate chocolate pleasure!". The Milka cow, which appeared on the packaging from the artist's brush in 1972, became so fond of customers that, together with the lilac packaging and white font, it became the brand's symbol. Chocolate has been on the Russian market since 2004.

The reviews emphasize that the brand boasts a large assortment. There is really a place for lovers of milk chocolate to roam: classic, with hazelnuts, hazelnuts and raisins, almonds, caramel filling, wild berries, strawberries with cream, cookies, salted cracker, porous, with coke filling, etc. the average is 119 rubles.

The best white chocolate brands

The peculiarity of white chocolate is the absence of cocoa powder in the composition. The key ingredients of these white chocolate bars are cocoa butter, milk powder, and granulated sugar / sweetener. Caloric content - 540 kcal; daily allowance - 10 g; proteins - 4.2, fats - 30.4, carbohydrates - 62.2 g.

3 Alpen Gold

Bestseller. Abundance of filling
Country: USA
Rating (2018): 4.7

Alpen Gold entered the Russian market in the 90s, and since then has reliably held its leading position. White chocolate of the American trade mark with almonds and coconut flakes is very popular. Also on sale is white chocolate of the Max Fun series with orange flavor, complemented by explosive caramel and curly gummies.

Even those who are not lovers of white chocolate as such leave tremendous reviews for these white bars. The thing is that there is a little bit of chocolate in the bar relative to the filling - a lot of nuts and coconut. The composition is not natural - there are emulsifiers (soy lecithin, E476) and flavorings. However, the taste does not fail: "Almost like a Rafaelka!" - users write. The average price for branded white chocolate in a flow pack weighing 90 g is about 69 rubles.

2 Schogetten

New. Divided into pieces
Country: Germany
Rating (2018): 4.8

The Shogetten trademark is only conquering the Russian market so far. Those who have already tried branded tiles have no doubts that the manufacturer will definitely succeed in conquering domestic buyers. The history of the factory, which produces chocolate, dates back to 1857, and the brand - in 1962. A unique feature of chocolate is that it is already divided into 18 small pieces.

All chocolate of this brand has an excellent taste and aroma. For lovers of white chocolate, the company offers classic white (White Chocolate), as well as mixes of white, milk and dark chocolate (Trilogia Noisettes), and strawberries with white and dark chocolate (Trilogia Strawberry). The pseudo half-open package attracts attention. The reviews note that inside the chocolate is additionally wrapped in thin foil paper. The price for chocolate (100 g) is about 116 rubles.

1 Air

The best among the porous ones. Attractive price tag
Country Russia
Rating (2018): 4.9

The best among porous ones is chocolate of the Russian trade mark "Vozdushny", produced by the concern "Kraft Foods" since 2000. The firm offers aerated dark, milk and white chocolate with a light texture and millions of chocolate bubbles. White tiles are some of the most loved by buyers, and therefore the best selling. In addition to the classic white aerated chocolate, you can also find white bars with Raspberry berry jelly and hazelnuts on sale.

The secret of the popularity of this brand's white chocolate is its amazing sweet taste without sugaryness, which you fall in love with the first time and forever. "Never get bored!" - fans say with confidence in the reviews. The composition, I must admit, is far from ideal (emulsifiers, flavorings, etc.). A big plus is the packaging that is easy to open and close, such a kind of lock. A tile weighing 85 g will cost 67 rubles on average.

How to choose the best chocolate

Cheat sheet on how to tell if chocolate is good:

1. First of all, study the composition... Palm oil and lauric acid - brake light!
2. Stop looking at the amount of ingredients... Less is better. Ideally, cocoa, butter and sugar.
3. Pay attention to the amount of fat... The more fat in the composition, the less the tile will be stored.
4. Take note of the shelf life... Potential side effects on synthetic antioxidants responsible for prolonged storage include kidney and liver malfunction, allergic reactions, skin rashes and itching. Therefore, for safety reasons, preference should be given to tiles with a short shelf life, and they should be eaten on time, of course.
5. Rate the color of the tiles... The smoothness and uniformity of the color of the chocolate are signs of high quality. There should be no white bloom on the tiles.
6. Check how the tiles are divided into pieces... Good chocolate will break dry. If the chocolate lasts, this suggests that the manufacturer saved on cocoa, but did not skimp on additives.