"ROSHEN - classic" – true chocolate

And again about chocolate. We have already written about the history of chocolate, have acquainted our visitors with different kinds of chocolate and told about the production of this lovely confectionery. And during all these years since our company was settled we have been trying to understand what is a true taste of premium-class chocolate. It turned out, that there is no documentary witness for this definition and from private conversation with confectioners (native and foreign ) and consumers we found out that there is no clear idea of it and we can easily give our own idea of this class of chocolate bars taking to consideration our mastering the world traditions of producing chocolate.

So at first let's talk about the deceitful things about chocolate. Quite often we hear a phrase " true chocolate" in advertising rollers. In this way a producer wants to emphasize that his product is made from cacao and doesn't contain substitute of cacao-oil and aromatizer which strengthen chocolate aroma and taste. But in fact it is a standard of "native chocolate" regulations to use cacao product. And the producer only confirms that his product is not counterfeited using the words "true chocolate". It should be emphasized that there are strict parameters (minimal allowable percent of cacao-oil in chocolate, practical importance of grinded parts in chocolate etc.) of making chocolate that will cause producing identical chocolate.

Another well-known phrase in advertising rollers - "chocolate was made using Swiss technologies". In this case they want to stress that chocolate is identical to that in Switzerland. But in deed there is no "Swiss" or "Belgian" technology. Every company has its own secret chocolate recipe that makes every product be unique. We should admit that a history of producing chocolate is pretty long in France, Switzerland, Belgium, Great Britain and others country and it is not surprising that they have cultivate their own subjective preferences which later develope into world-known brands.

Consumer's gustory perception and preference builds up in the process of education in childhood. That is why our elder generation prefers traditional chocolate of the Soviet Union - it is mostly sweet chocolate that contains nearly 50% of sugar and 45% of cacao products. This kind of chocolate is better to call "sweet dessert". And our new generation is being brought up in conditions of ability to choose a one according to your taste. But this choice depends upon the fostered taste.

Chocolate is belong to the products that gives pleassure. We put a piece of chocolate bar in the mouse, shut our eyes and enjoy a melting piece on our tongue, trying to prolong that unfogertable taste of this marvellous product. It brings us in the world of rememberances. The moment when the chocolate has already melted but the taste of it can still be sensed is the most enjoyable thing.

No other after-tastes, nor the sensation of "sand" in the mouse, only the tastes that bring good mood. That is what we expect from "true chocolate".

Hence, we can contend that "true chocolate" or in other words "chocolate of premium-class" is chocolate that has different recipes, tastes but that thanks to longstanding skills and experience of confectioner has reached an optimal combination of all organoleptic characteristics (aroma, colour, taste, fusibility, after-tastes) which guarantee maximal pleassure from eating even a little piece of chocolate bar. Such kind of chocolate can be produced only been based on deeply understanding of phisycal and chemical parameter's influence on forming all total organoleptic characteristics of chocolate. In particular this kind of method is professed by our European classical chocolate school producers in Belgium, Switzerland, Germany, France. That is why we have called our new chocolate series "ROSHEN - classic". Chocolate of this series has the following qualities:

1. Pleasant, unfogertable taste without sour, bitter, tooastringent after-taste
2. High fusibility in the mouth that provides a pleasant sensation of buttery covering mass with pleasant after-taste
3. Fineness of grinding chocolate stuff that guarantees a reception of chocolate like of whole plastic mass without tasting separated small pieces
4. Constancy of quality

And now when some time has passed and we have gained abundant experience we can asserverate that for making "premium-class" chocolate - "true chocolate" we had to solve a plenty of technical, commercial and organising difficulties:

1. Choosing of cacao.
   
   We had to analyse products of native and European market, consultate specialists in cacao production field, invite several tasters and at last we had to find our "own chocolate after-taste". We have being toiling over the choise of cacao to get that unique, long-wished-for gustatory taste. As a result we have chosen a combination of cacao that included cacao from the South America, West Africaand Oceania. Every componenet brought its own gustatory taste: american cacao - light floral aroma, african cacao - true clear taste of cacao and oceania cacao - light aroma of prunes. This is a unique combination. European professional confectioners and our native tasters consider it to be orifinal and successful. There is no doudt that true chocolate can be made only of high-quality (taking to consideration the quality of selection and technologies of prior fermentation and drying) cacao. That is why only high standard cacao as initial stuff was used for making our chocolate that naturally raises the price and influence the prime cost of chocolate production in general.




2. The procedure of frying cacao beans.
   
   A technology of frying cacao beans is one of the most important technological key factor that permits us to control the final taste of the product. That is why special procedures of frying were sorted out for uor new chocolate. Taking into account our using a mixture ( in the confectioner's words "blending") of cacao beans, the procedures of frying were selected individually for each component of a mixture. First of all it permited us to get rid of "scourched" after-taste and astringent taste in chocolate. Besides it gave us an opportunity to point at aroma inhered to our combination of cacao beans more fully.




3. The selection of cacao oil.
   
   The selection of cacao oil is very important part in the controling a taste of chocolate bar. Cacao oil is made of splintered fried kernels of cacao beans. And talking about the technology of getting cacao oil is various and according to the way of its getting a particular taste, after-taste in industrial consignment of cacao oil will be formed. There are special technologies of making cacao oil those allow to clear away specific aroma almost completly but leave such characteristics as fusibility and neutral colour. After a number of experimental testing and tasting our chocolate we decided in favour of classical technology extraction of cacao oil. This kind of cacao oil is also quite expensive stuff but it guarantees a stable taste without any odd after-tastes and one more thing but that is not less important is stable manufacturability of it.




4. Dairy produce.
   
   Dairy produce - a very important component of all kinds of milk chocolate. Had been working over the gamut of new candies we dealt with a problem of dry dairy produce influence (dried milk, dried whole milk, dried cream) on the final taste of chocolate candies. It turned out that nothing can spoil a taste of chocolate products but low-quality dairy produce. By the way dairy produce plays a great role in the process of chocolate production: from milking, transportation to the mik factory till a technology of storing and processing of it at the milk factory. Though foreign dairy produce has high quality its price and customs-tariff make this stuff almost "made of gold" and unusable in Ukrainian production. Eleborated in-house requirements of corporation "Roshen" to dairy produce were rejected by well-known Ukrainian milk producers. So, to produce high-quality milk chocolate we had to settle our own production of necessary dairy produce (dried milk, dried cream, butterfat, fat cream) during several years in "Roshen" corporation. At the same time all the elements of technological link were optimized from getting high-quality milk to packing including operational control schemes of a producing dairy produce and finish production process.
   
   All dairy produce is used only to provide needs of "Roshen" confectionary production including producing our new milk chocolate.




5. Gross supplements.
   
   Gross supplements (nuts of filbert and almond-tree, mixture of nuts with raisins and nougat with honey and almond ) are bought in the world's best purveyors of these products and at the same time specificity of this stuff is adjusted with "Roshen". During the agreement requests to the sorts of nuts and raisins were specified, requests to organoleptic of this stuff, microbiological pollution and packing were fixed too. For example a sort of raisin and its origin (proportions, taste and thickness of membrane depend on it), the technology of prearation for packing and transportation have being chosen thoroughly. The mixture nougat-honey-almond was used for the first time in the chocolate produced in Ukraine. And our consumer knows this chocolate only from foreign chocolate "Tableron". Experiments made by our company have shown that we get maximum satisfaction from chocolate with nuts not because of nut middling but because of the proportions of nut's pieces. Optimal proportion of nuts and its amount in the chocolate bar should be calculated individually according to the type of chocolate (milk or black). In particular the results of the experiment laid the foundation of new "Roshen" chocolate- "true chocolate".




6. A technology of producing chocolate massfor new "Roshen-classical" chocolate combines the experience of all chocolate confectioners in "Roshen" corporation. During two last years a new modern area of producing chocolate mass has being created. It is equipped by the set of leading Swiss automatized technological equipment. Modern analytical means of controlling chocolate quality were mastered. Permanent monitoring and analysis of producing are provided by electronic data bank that contains technological operation factors and qualitative exponent of half-finished and finished production.
   
   
   First of all in the new "true chocolate" proportions of chocolate parts when ingredients are grinded have became stabilize. Super small grinded chocolate mass mostly consists of 16-18 mkm parts in size while in ordinary chocolate those can reach 30 mkm. It is visually seen while comparising spectrums of grinding chocolate mass from different producers fixed on laser diffractormeter. The more spectrum of parts is narrow and a "tail" of distributing parts is lower up to 35 mkm the more is quality of chocolate and the less is a feeling of melting sand on a tongue when tasting chocolate.
   
   One of the most important operations that exposes unforgettable gustatory characteristic and harmonize chocolate taste on the whole is its many-stage processing or "conching of chocolate mass". Formally this operation can be realized in the wide range of technological regimes, but only few of them considering a working specificity of large-tonnage conching machines can really provide with producible getting of aroma and taste in chocolate production. In our case after long experimental works was chosen the optimal regime of long hours conching that completely exposes aroma of a cocoa beans mixing in the new chocolate "Roshen-classic", it guarantees plasticity and fusibility of the chocolate. It should be add that a developed "conching" technology of the new chocolate has a complicated order of mechanical effect on chocolate mass with its changing temperature that can be realized only by using computer controlling and having many sensors which fix conditions of chocolate mass and conch-machines in general.




7. "True chocolate" - and its definite texure of cast bar. It is necessary to have essential knowledge about not simple qualities of molten chocolate and regularities of moulding a specified chocolate texture during its consolidation. That is why for producing new chocolate bars "Roshen - classical" a modern line of moulding chocolate bars using the best equipment for prior structuring of liquid chocolate mass and controlling conditions of moulding and bar's wrapping was bought and started up. "True chocolate" that have to keep its qualities during the shelf life according to regulated clause is wrapped into foil with waterproof seal. Exactly this kind of sheme of moulding bars and its' wrapping let "Roshen - classical" chocolate keep its specified qualities in term of 12 - 18 months that is a record exponent at native chocolate market.
   
   
   A process of cognition of "true chocolate" technological production, elaboartion of proper original formula and technology of its manufacture of course didn't last for one year. When in use of such long-term work we have got our own "chocolate professionals" that have passed training in European confectionery schools. In particular these technologies have realised its' knowledge, views to chocolate production, its' practical experience in the elaboration of proper original chocolate "Roshen".
   
   Consequently, a "true" complex approach gives us a right to stand that we have produced true premium-chocolate "ROSHEN - classical".
   
   Who really makes chocolate "ROSHEN - classic"? No doubt it is Ukraine. It is produced using Ukrainian technologies developed by our highly-qualified specialists from different fields. We have put our knowledges and soul in it. But it also includes experience and knowledge of specialists from Switzerland, Holland and Germany as we have became a part of "chocolate school" thanks to gained experience and modern equipment of the famous companies of Switzerland and Germany and also thanfs to a close cooperation with specialists companies-producersof cacao products from Holland, France and Germany.
   
   The last thing left for us is to wait with excitement for an estimation of chocolate-lovers. We have produced "Roshen" chocolate for a hypercritical consumer and we hope we have produced a product that will have an effect on a formation of refined taste.
   
   But still we have a lot of work to do as only satisfying growing desires of consumers we can reach real criterias of "true chocolate".

Chocolate bars "ROSHEN - classic"

	"Classical black chocolate". Content of cacao products is 46%. It is considered to be sweet black dessert chocolate. It can also be a substitute for chocolate candies. It looks like the best samples of Soviet dessert chocolate by its gustatory characteristics.
	"Extrablack chocolate". Content of cacao products is 56%. This kind of chocolate is one of the most popular in Europe. It has bright expressed tone of cacao products, optimal combination of bitter and sweet tastes. It is closely carrespond ideas about black chocolate.
	"Brut". Content of cacao is 78%. This chocolate is for gourmets. It express a taste of cacao of heightened sensitivity, a bitter tone prevails over sweet one. It is generally accepted that content of cacao products of 78 - 80% let sense a whole range of cacao product's taste of which chocolate is made, at the same time - any unpleasant feeling. Brand name "Brut" have a ring of similar dry champagne's name that also brightly expresses natural tones of wine's products. Chocolate "Brut" is perfectly hormonize with champagne, dry an dhalf-dry wines.
	"Dark milk chocolate". Content of cacao products is more than 37%, content of dairy produce is more than 21%. This kind of chocolate is transitional between black and typical milk chocolate. Thanks to specifical receipt it has low sweetness, it is more soft and plastic in comparison with black chocolate, but less gummy and more fluid than classical milk chocolate. Gustatory tones of cacao products and milk are optimally expressed.
	"Extramilk chocolate with grated hazels". Content of cacao products is 28%, content of milk produce is 27%. It is a classical specimen of popular European milk chocolate with expressed creamy-milk tone. It is optimal for milk chocolate-lovers. Because of a greate amount of dairy produce chocolate has light beige colour. Grated hazel improves a taste and fusibility of chocolate.
	"Extrablack chocolate with hazels". Content of cacao products is 56%. A tidy optimal combination of chocolate and splintered filbert proportions makes it look nice and congate and guarantees that nuts won't be only drawn on the label or seen in chocolate butter but will be developed in the brilliant combination of chocolate mass and frail pieces of fried filbert's nuts.
	"Extra black chocolate with hazels and raisins". Content of cacao products is 56 %. A classical combination of chocolate, nuts and raisins is widely used by confectioners all over the world, but we pay great attention to the quality of raisins. In this case a sort of special standardize small raisins is used that grow in the bordered region of the globel. This raisins is dried by special method and manufactured for keeping necessary moisture and sweetness to look pretty in a chocolate bar.
	"Extrablack chocolate with almonds". Content of caco products is 56 %. Many people prefer especially this kind of chocolate with almonds. A special attention is devoted to the optimal amount of almonds in a chocolate bar and quality of fried almonds. It turned out that a regime of frying and a process of preparating almonds for frying itself affect its taste and aroma. We use in our chocolate almonds a frying technology of which is optimized for using in receipts of chocolate bars.
	"Extra milk chocolate with hazels". Content of chocolate products is 32 %, content of dairy produce is 30 %. In this kind of milk chocolate a special receipt and technology of chocolate manufacturing are used which provide higher fusibility of this chocolate in comparison with classical milk chocolate. First of all it is necessary to optimally harmonize chocolate taste and taste of nuts. Besides in this chocolate proportions of the nuts are optimized that guarantee the best combination of organoleptic characteristics of chocolate mass and nuts.
	"Extra milk chocolate with hazels and raisins". Content of cacao is 32 %, content of dairy produce is30%. This kind of chocolate is more soft and plastic in comparison with its analogous "Extra black chocolate". Many people eat this chocolate like a tasty dessert.
	"Extra milk chocolate with almonds". Content of caco products is 32 %, content of dairy produce is 30 %. There is a pleasant taste of almonds in this kind of chocolate that perfectly goes with creamy-milk tone of chocolate mass. Almond middling also has a special technology of frying, more over an amount of chocolate and proportions are optimized to this kind of chocolate mass.
	"Extra milk chocolate with nougat, honey and almonds". Content of cacao products is 32 %, content of dairy produce is 30 %.This chocolate contains a composition of nougat, fried almonds and crystallized honey. It is very delicious and it magnificently combines with fast-melting milk chocolate. In Europe this kind of chocolate is presented practically in all large chocolate producers though a technology of producing of such chocolate bars is more complicated itself and produces hightened demands to organisations of producing process. In particular mastering of producing this kind of chocolate proves a high technical level of producer of modern chocolate bars.