Chocolate with mint: flavor description. Mint Chocolate Nestle After Eight

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

"Sweet" companies are fighting for the consumer, offering products with unusual and original tastes. Chocolate with mint is produced by several companies. The competition is high, the spoiled buyer wants everything at once: taste, convenient shape, attractive packaging, and safe, and, if possible, also useful ingredients.

Brand

It is difficult to find a person who has not come across Nestle products at least once. The Swiss brand is known on all five continents. Founded in 1866, a small company set itself the task of creating milk formula for infants. At the end of the nineteenth century, infant mortality was very high.

Henry Nestle invented baby food and set up its industrial production. Over time, other foods were added to the mix. The company's management has never skimped on investments in scientific research in the field of studying food and its effect on the human body.

In the twenties of the last century, the production of chocolate was added to the assortment. Nestle sweets quickly gained popularity, they are of excellent quality. Today chocolate is the second most important for the company and accounts for 3% of the total production of products. In an effort to satisfy customer needs, experts offer new flavors, sometimes quite unexpected, such as chocolate with mint filling.

Chocolate

Actually, chocolate itself is a product of processing the seeds of a bean tree - cocoa beans. Homeland - Central and South America. The Aztecs and Mayans used it as a cold, spicy drink. In addition to crushed roasted seeds and water, its composition included bitter pepper. The result was an invigorating high-fat frothy drink.

Chocolate from cocoa beans came to Europe in the middle of the 16th century. At first it was prepared according to the recipe of the American Indians. Over time, he was reborn into a hot sweet drink. Only very rich Europeans could afford such pleasure from expensive raw materials.

Chocolate owes its modern hard look to the Dutchman Konrad van Guten. In 1828, he was the first to patent a relatively inexpensive method for extracting butter from grated cocoa. With a difference of one year (1847), a hard chocolate bar appeared in France and England. Dairy "brother" was born in 1875 after the successful addition of milk powder to the mixture. The Swiss were the first to note the relationship between the duration of conching (forced mechanical stirring of the chocolate mass) and the taste of chocolate. The correct calculation allowed Swiss confectioners to hold for a long timeleading position in the production of delicious dessert.

History

For a long time, cocoa chocolate and mint (before they appeared in Europe) were not used as a dessert. The plant was available to everyone, and a hot drink was the privilege of we althy people. Both were ingredients for making medicines in the capable hands of apothecaries.

Who and when came up with the idea of combining chocolate with mint is not known. Currently, many chocolate companies offer customers this curious dessert. Both peppermint and spearmint are suitable for its manufacture. It is added to sweets, muffins, ice cream, lollipops and other sweets. Mint pairs well with milk, bittersweet and white chocolates.

The company's product is thin bars of dark chocolate with mint fondant filling. The consistency is closer to the viscous loose iris.

After Eight (mint by Nestle) has been in production since 1962. On the occasion of the 50th anniversary of this event, the company released a 300-gram package in a new design. Thus, the unrelenting demand for the product over the generations was noted. As always, this is a great product - dark chocolate with mint filling, no artificial colors, preservatives or flavors.

Taste

Chocolate Mint from Nestle offers an amazing combination of delicate chocolate taste and explosive mint freshness. She does not interrupt the light pleasant bitterness of the delicacy. Delicate "warm" chocolate is ideal for sharp "cool" mint, emphasizing the exquisite combinationproducts.

The degree of saturation of mint chocolate depends primarily on its composition and production technology. Mint goes well with milk, white and dark types of chocolate. In each case, the buyer is offered a unique and surprisingly fragrant product. It has its own minty intensity and its own unique formula.

The literal translation of the name After Eight - "after eight in the evening" - accurately reflects the purpose of a refreshing dessert. It will serve as a wonderful decoration for an evening tea party in a pleasant company of loved ones.

Packaging

Chocolate with mint looks like a pack of dark green tea. Inside the original harmonica-shaped liner, it contains thin packaged records (21 pieces in a 200-gram package). The small size of chocolates is very convenient for those who are worried about their volumes. They are square in shape, the approximate size is 5 by 5 cm, the thickness is only 5 mm. On one side there is a textured wave pattern, on the other side there is a branded inscription. The packaging of the records themselves is a black envelope with a printed pattern. Multi-layer packaging allows you to store chocolate for a long time at normal room temperature.

Composition

Mint chocolate Nestle, like any other product of the company, is of excellent quality. It consists of:

• milk fat (based on cow's milk), provides tenderness and softness;
• milk sugar (lactose, carbohydrate), responsible for energy value;
• stabilizer (invertase,enzyme), or E1103, accelerates the breakdown of sucrose, helps increase shelf life;
• emulsifier (lecithin), or E322, works as an antioxidant, prevents the "aging" of chocolate;
• acidity regulator (citric acid), or E330, adds elasticity and extends shelf life;
• peppermint oil;
• sugar;
• liquor liquor;
• glucose syrup;
• cocoa butter;
• skimmed milk powder;
• s alt;
• natural flavor - vanillin.

All "E" category additives are allowed in the European Union. On all packages, the manufacturer indicates their original names, this helps customers better navigate when choosing a product. The content of cocoa - 51%. 100 grams contains:

• proteins - 2.5 gr.;
• fats – 12.8g;
• carbs – 74.4g;
• energy value - 418 kcal.

Varieties

The food industry is capable of satisfying a wide variety of tastes. This also applies to chocolate products. Manufacturers offer a choice of three types:

• Black bitter. Main ingredients: powdered sugar, cocoa butter, cocoa mass. By changing the ratio of cocoa and powder, changes in taste are achieved. The higher the percentage of grated cocoa, the stronger the aroma and bitterness.
• Milky. Dried milk is added to its composition, usually film fat with a fat content of 2.5% or dried cream. Cocoa gives off its aroma, and the taste is determined by milk and powdered sugar. Has a lightbrown shade and does not tolerate high air temperature, begins to melt.

White. It does not contain cocoa powder. Powdered milk with a caramel tint provides a distinctive taste of this variety. It does not contain caffeine and theobromine. Cream color product, melts easily when ambient temperature rises

Mint chocolate is available in all three flavors. In addition to the above types, companies offer aerated chocolate in all variations (bitter, milk, white). Vegan, often dark, dairy-free, or made with plant-based ingredients (rice, almond, soy, or coconut milk). Special diabetic chocolate contains sweeteners instead of sugar.

Competitor

Nestlé's main competitor in the production of the original product is the German company Ritter Sport. Chocolate with mint "Ritter Sport" looks a little different. These are not records, but chocolate cubes. 40% of the delicacy is mint filling. The peculiarity is that the raw materials are organic cocoa varieties from the Dominican Republic and Nicaragua. Dense packaging made of modern materials reliably protects the product, guarantees the preservation of aroma and taste.

It should be noted that the Swiss were the first to launch mint chocolate. In 1962, there were no analogues to such a dessert on the market. The company did not force out competitors, did not win sales markets with a fight. The company's specialists presented gourmets with an amazing combination oftastes. The original After Eight firmly holds the leading position.