“Babaevsky” with orange slices and almonds, chocolate 100g

Swiss chocolate Lindt: history of production

The history of this delicacy began in 1879. A simple young man, Rudolf Lindt, the son of a pharmacist, decided to start making chocolate. He experimented with ingredients, but was not particularly successful.

One day, upset by another failure, before leaving home, he forgot to turn off the machine mixing the ingredients. When he returned to his enterprise, he discovered that the chocolate was ready, and its taste was as desired.

After some time, Rudolf organized a wide production of chocolate and opened the first point of sale.

Soon the enterprise grew, and today there are 8 factories producing chocolate of this brand, and there are more than 300 branded stores.

Representative offices of the company are open not only in Switzerland, but also in the USA and in some European countries.

Composition, calorie content and nutritional value

Lindt chocolate contains only natural ingredients.

The treat contains:

• cocoa powder;
• unrefined cane sugar;
• cocoa bean butter;
• vanilla.

This is the basic composition; Swiss dark chocolate is made from these ingredients.

But over almost a century and a half of its history, the range has expanded significantly, and, depending on the variety, the delicacy is supplemented with the following components:

• powdered milk;
• lactose;
• milk and vegetable fat;
• nuts;
• butter;
• malt extract;
• glucose syrup;
• concentrated juices and more.

Depending on the composition, the calorie content of the product also changes. On average, it ranges from 505 to 610 kcal.

And the indicators of BJU per 100 g of chocolate are as follows:

• proteins - from 5 to 13 g;
• fats - from 31 to 49 g;
• carbohydrates - from 8 to 57 g.

Detailed information about the calorie content and content of proteins, fats and carbohydrates in each type of Lindt chocolate is available on the packaging.

Lindt chocolate, bitter

Lindt dark chocolate containing 85% cocoa is produced in France.

According to the results of the tasting assessment, a strongly sour, strongly astringent taste was noted - this may be due to the low quality of the raw materials: probably the cocoa beans were processed in violation of the technology (fermentation) or initially the bean variety had such qualities, and then, during production, insufficient work was carried out conching. An astringent taste may indicate that the cocoa beans may be underripe. The acidity in the taste could also arise due to the long storage of the product.

The mass fraction of protein in the product turned out to be higher than indicated in the reference data (7.79%) for chocolate containing 70-85% cocoa - 11.5%. A high mass fraction of protein is typical for chocolate with a high content of cocoa powder. In the composition of this chocolate, “low-fat cocoa” is listed in second place; behind this veiled name, as experts explained, regular cocoa powder is hidden. The fact that this component is listed in second place in the composition suggests that there is quite a lot of it in the chocolate mass.

The use of cocoa powder in dark chocolate is allowed, but it is believed that only cocoa mass and cocoa butter should be used in high-quality dark chocolate made from cocoa products.

The actual mass fraction of total cocoa solids in this chocolate turned out to be the highest among the tested samples: 86±1.0%. The label states 85% cocoa content.

Experts have reduced the safety rating of the product due to the rather high lead content - 0.50±0.18 mg/kg (maximum permissible value 1 mg/kg), cadmium - 0.31±0.09 mg/kg (maximum permissible value 0 .5 mg/kg), and also due to the fact that the growth of mold fungi was noted in the product. Exceeding the standards for these indicators was not recorded, however, among the tested brands of dark chocolate there were samples in which the growth of microorganisms was not recorded, and the content of heavy metals was much lower.

The fatty acid composition of this sample corresponds to cocoa butter. No substitutes for lauric-type cocoa butter (palm kernel and coconut oil) have been identified. Trans fatty acid isomers were also not detected. The mass fraction of fat is 46.1%.

Carbohydrates in dark chocolate are represented by sugars, starch and fiber (dietary fibre). This sample contains the least carbohydrates among the tested samples - 36.30%. The amount of sugar is stated on the label at 14%, but in fact this figure is 17%. Based on the total carbohydrate content and total sugar content, the total starch and fiber content was calculated - 19.3%.

Due to its high fat content and added sugar (an easily digestible carbohydrate), dark chocolate cannot be considered a dietary product. By eating 100 g of dark chocolate we get about 550 kcal, this is the average value. Therefore, doctors recommend eating no more than a few shares of chocolate per day.

Lindt product range

Manufacturers present a wide range of Swiss Lindt chocolate, and today the following types can be found at points of sale:

• Lindt dark chocolate 70%;
• Lindt dark chocolate 85%;
• chocolate Lindt EXCELLENCE 70%;
• Lindt EXCELLENCE bitter chocolate 99%;
• Lindt CREATION bitter chocolate with chocolate mousse and truffle;
• Lindt CREATION bitter chocolate with cherries and chili;
• Lindt chocolate with orange and almonds, bitter;
• Lindt LINDOR “NOIR” dark chocolate;
• Lindt EXCELLENCE dark chocolate with chili pepper;
• Lindt milk chocolate;
• Lindt EXCELLENCE EXTRA CREAMY milk chocolate;
• Lindt LINDOR “LAIT” milk chocolate with filling;
• Lindt milk chocolate with hazelnuts.

The delicacy is sold in packages of 100, 150, 200 and 300 g.

Brands Lindt

As for Lindt de sweets, they are some of the best, most delicious and high quality in the whole world. It is important to note that the production of Lindt de began back in 1845; to this day, chocolatiers put all their soul, love and creativity into the production of Swiss chocolate. One Lindt chocolate bar is the work of a chocolatier, high-quality and best ingredients, a piece of Switzerland. Thanks to the quality guarantee, Swiss Lindt chocolate is in demand, respected and extremely popular.

Lindt de treat brands:

• Lindt Lindor;
• Lindt Excellence;
• Lindt Swiss premium chocolate;
• Lindt chocolate creation.

How many types of Lindt chocolate are presented in Russia?

The products of this Swiss company appeared on the Russian market quite recently; the first company store opened only in 2016. The outlet offers almost all existing varieties of Lindt chocolate.

In our country, the delicacy is not yet as widespread as in Europe, and its cost is very high, which does not contribute to its popularity. But this chocolate is often found on the shelves of large supermarkets.

It can also be purchased online. Many trading platforms offer delicacies in a fairly wide range.

Attention! The cost of a Lindt chocolate bar weighing 100 g exceeds 100 rubles. Cheaper treats, distributed primarily through the Internet, are counterfeit.

The benefits and harms of Swiss chocolate

Natural chocolate contains a lot of useful elements that improve the functionality of the body. Due to the fact that its active components are able to stimulate the production of endorphins, the delicacy helps restore strength and gives energy.

In addition, chocolate in moderate quantities has a beneficial effect on the cardiovascular system. And its bitter varieties are often used in weight loss programs, since it is able to quickly satisfy hunger.

However, chocolate will only be beneficial if it is consumed in small quantities. This product contains ingredients that are safe only in small doses, such as cocoa butter and sugar. In addition, the delicacy is very high in calories and contains a lot of fat and caffeine.

And also do not forget that not everyone can eat chocolate.

Contraindications include:

• diabetes;
• serious pathologies of the gastrointestinal tract;
• allergy to product components.

On a note. Chocolate is not recommended for children under 3 years of age.

The fact is that a child’s fragile body is not yet able to process sugar properly, and eating treats can lead to unpleasant consequences.

Useful recommendations and tasting rules

To get the benefits and true pleasure from chocolate, you need to know how to store and consume it.

• After purchasing, do not put the tiles in the refrigerator. The best conditions for storing this product are air temperatures from 22 to 24 degrees and moderate humidity.
• You should not eat chocolate on an empty stomach; this delicacy is considered a dessert and should be consumed after the main meal. In addition, there is no need to rush, eating it in large pieces, it is better to stretch out the pleasure.
• Another rule is that you don’t need to chew the chocolate. It’s better to hold a small square in your mouth, and when it starts to melt, the taste will be fully revealed.

As for drinks, green and black tea, coffee and juices are equally suitable for chocolate. And if we are talking about alcohol, then it all depends on the type of delicacy.

Bitter goes well with red wines, white wine goes well with white wines, and milky wine goes well with rosé. The main thing is that the drink is not sweeter than chocolate.

The listed recommendations should not be considered as a set of strict rules that must be strictly followed. When eating chocolate, it is important to enjoy the process and not harm your health, and everything else depends on personal preference.

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“Babaevsky” with orange slices and almonds, chocolate 100g

Purchase history

• Frequency of purchases: ~ every month
• Collection duration: ~ 8-11 days

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