"Golden Label" (cocoa powder): composition and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Hot cocoa and a fresh bun with butter and overlapping slices of cheese is a sybarite breakfast. If there is slush outside the window, drizzling rain and clouds densely covered the sky, such food will energize and provide a good mood for the whole day.

Times change, but the Golden Label stays the same

Favorite "Golden Label" - cocoa, which is well known to many generations of Russians. It is not as easy to prepare it as tea or coffee, but the efforts spent will be rewarded with satisfied household smiles. How to cook cocoa correctly is written on its packaging. The most delicious drink is obtained only if it is one hundred percent cocoa bean powder. The “Golden Label”, the composition of which was approved back in Soviet times, has not changed yet and includes only cocoa powder and vanillin, there are no artificial additives. Reviews about this brand are always only positive and even enthusiastic.

Traditional cooking method

How to prepare your favorite drink? For one serving, a glass of milk, one to two teaspoons of Golden Label cocoa, and two to three teaspoons are enough. Sahara. In the process of preparation, the drink must be tasted. Before the cocoa boils, sugar can be added to it if it is not sweet, or milk if it is too strong. It is very important to follow the technological process exactly:

• in a large metal saucepan with a round bottom and a long handle, grind the Golden Label cocoa with granulated sugar;
• gradually, stirring constantly, pour in a quarter cup of hot milk;
• grind sugar, cocoa and milk to a smooth paste;
• inject the remaining hot milk in the same way;
• bring to a boil and turn off.

According to connoisseurs, it is most pleasant to drink cocoa from a large ceramic mug. It keeps the drink hot longer.

Drinks for gourmets and ascetics

Cocoa powder "Golden label" - a universal basis for a variety of chocolate drinks. It can be drunk not only hot in cloudy weather, but also chilled, with the addition of ice cream or milk ice cubes. Instead of natural milk, you can use soy or nut milk. Several options for he althy and original drinks for connoisseurs are presented in this article.

Cocoa without milk

What if you really want to taste a chocolate drink, but you are forbidden to drink milk? Cocoa powder "Golden Label", the composition of which has never been burdened with extraneous additives, allows you to brew a drink that is allowed to be consumed during Orthodox fasts. For him, instead of milk, userice water.

• 10 g of rice pour 300 ml of water and boil. Throw the cereal in a colander, and use the broth for a drink.
• In a metal saucepan, grind 5 g of cocoa and 10 g of sugar, add a little broth and mix well until a paste.
• Pour in the remaining broth, stirring the mixture until completely smooth. Bring to a boil.

Hot chocolate mocha

"Golden Label" - premium cocoa. The finest grinding makes it possible to experiment with different ingredients. The above recipe is designed for a large company - about eight people.

• In a large metal saucepan, combine cocoa (1 cup), granulated sugar (1 cup), dry instant coffee powder (1/4 cup), vanilla (1 sachet) and a pinch of s alt.
• Bring to a smooth paste, pouring in small portions of hot water (1 cup).
• Put on the fire and, stirring constantly, pour in the hot milk (6 cups) and cream (2 cups).
• Bring to a boil and pour into mugs.

Coffee with chocolate

• Take a metal saucepan, designed for at least three glasses of liquid. Dilute in it three tablespoons of sugar, the same amount of cocoa powder and three teaspoons of ground coffee with one glass of water. Bring to a boil.
• Separately boil three cups of 1% fat hot milk. Carefully, stirring constantly, pour it into a saucepan and heat over medium heat, with constantstirring.
• Add vanilla. No need to boil.
• Pour into glasses and garnish with whipped cream.

Cocoa with marshmallows

This wondrous delicacy will have some work to do.

• Soak 25 g of gelatin in half a glass of boiled water for 15-20 minutes.
• Separately, in a small saucepan, make the syrup from 1.5 cups of sugar, corn syrup and a pinch of s alt.
• When the sugar dissolves, increase the heat and bring the syrup to a slightly caramel state: boil for 8 minutes, no more.
• Now you need to pour the caramel syrup into the dissolved gelatin, beating with a mixer at low speeds. Gradually increase the speed. The mass should become thick and homogeneous. Whipping will take about 15 minutes. At the very end, add vanillin to the mixture.
• Line a baking sheet with foil or Teflon paper, sprinkle thickly with icing sugar and place the marshmallows into it. Smooth with a silicone spatula, sprinkle with powdered sugar and leave to set at room temperature overnight.
• The next day, take the marshmallow out of the pan with paper, cut into squares and roll in powdered sugar.

• Make classic cocoa: use sugar, milk and Golden Label cocoa powder. The composition of the drink, as you can see, is traditional. Nothing extra is needed. Prepare cocoa according to the instructions on the box. You can use the recipe at the beginning of thisarticles.
• In the bottom of a large glass put crushed dark confectionery chocolate, pour cocoa drink on it. Leave room to garnish with whipped cream. Top with marshmallows and lightly sprinkle with grated chocolate.

This dessert is served hot to melt the chocolate at the bottom.

Useful properties

In the Soviet Union, it was believed that the "Golden Label" - cocoa for children or for people with poor he alth. Therefore, he was included in the mandatory diet in kindergartens, schools, pioneer camps and sanatoriums. This is not surprising, because cocoa contains B vitamins (B₁, B₂, B₃, B₆ and B_{9), vitamins A, PP and E. It is a source of easily digestible iron, potassium, magnesium, calcium, phosphorus, sulfur, sodium, chlorine, molybdenum, manganese, copper, fluorine and zinc.}

Currently, numerous varieties of cocoa drinks are widely represented in retail chains, which include sugar, milk powder, flavorings, flavor enhancers, preservatives, stabilizers and other additives. This greatly reduces the value of cocoa, because for better solubility, cocoa powder is treated with ammonium carbonate, potash or baking soda, that is, it is dissected. This improves the taste of the drink and makes it easily soluble, but in return, many of the healing properties of the product are lost. To prepare such a drink is a matter of a couple of minutes, and the Golden Label is unprepared cocoa, that is, the beans were crushed, but not processed with any reagents. Everyone whobrewed cocoa, knows that it tends to settle and cannot be mixed with milk without first grinding with sugar.

Consumer Reviews

With the widespread and, one might say, aggressive introduction of instant fast food products, Golden Label cocoa remains a natural product. According to consumer reviews, cocoa factory "Red October" can be considered our national pride. While it takes a bit of work to prepare, the end result is worth it. People note that the Golden Label cocoa powder is real, natural. It has a pronounced chocolate taste. Consumers use it to prepare not only a fragrant drink, but also all kinds of desserts.