Cocoa is still considered one of the favorite drinks of adults and children, so consumers willingly try products from different manufacturers, not even knowing how dangerous they can sometimes be. At the very least, you should refrain from purchasing the following six items, since they received comments or were even blacklisted by the independent expert commission of Roskontrol.
Times change, but the Golden Label remains the same
Favorite “Golden Label” is cocoa, which is well known to many generations of Russians. Preparing it is not as simple as tea or coffee, but the effort spent will be rewarded with the satisfied smiles of your household. How to brew cocoa correctly is written on its packaging. The most delicious drink is obtained only if it is 100% cocoa bean powder. The “Golden Label”, the composition of which was approved back in Soviet times, has not yet changed and includes only cocoa powder and vanillin, there are no artificial additives. Reviews about this brand are always only positive and even enthusiastic.
Nutritional value and calorie content
Cocoa powder is a product known to be high in fat (15g). This, by the way, is also a sign of its quality. If the packaging of such a product indicates a fat content of less than 12 g, this means that it is not made from natural beans. Fats in the amount of 15 g per 100 g of product are contained in traditional Red October cocoa.
The Golden Label has the following nutritional values:
- proteins - 25.6 g;
- fats - 15 g;
- carbohydrates - 29.6 g.
The calorie content of the product per 100 grams is 364 kcal. It contains vitamins B, A, E, PP, saturated fatty acids, trace elements calcium, sodium, potassium, phosphorus, as well as organic acids and sugars.
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 of sugar are enough. During the preparation process, you need to taste the drink. Before the cocoa boils, you can add sugar if it is not sweet, or milk if it is too strong. It is very important to strictly follow the technological process:
- In a large metal saucepan with a round bottom and a long handle, grind Golden Label cocoa with granulated sugar;
- Gradually, stirring continuously, pour in a quarter glass of hot milk;
- grind sugar, cocoa and milk to a smooth paste;
- add 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.
Cocoa without milk
What if you really want to taste a chocolate drink, but you are not allowed to drink milk? “Golden Label” cocoa powder, the composition of which has never been burdened with extraneous additives, allows you to brew a drink that is allowed for consumption during Orthodox fasts. For it, rice water is used instead of milk.
- Pour 10 g of rice into 300 ml of water and cook. Drain the cereal in a colander and use the broth for a drink.
- Grind 5 g of cocoa and 10 g of sugar in a metal saucepan, add a little broth and stir well to a paste.
- Pour in the remaining broth, stirring the mixture until completely homogeneous. Bring to a boil.
Russia is a generous soul
At the first stage of testing, the soluble powder showed very good results. However, the fat content exceeds this figure by as much as 15%. At the same time, the product is positioned by the manufacturer as soluble cocoa powder with reduced fat content, that is, as a dietary drink.
In addition, two pesticides were found in its composition, and although their volume does not exceed the daily allowance for consumption, Roskachestvo employees were unable to recommend this cocoa for consumption. But buyers have a different opinion, almost unanimously assigning it 5 points out of 5 possible.
Advantages and disadvantages
taste
price
excess fat content
presence of pesticides
Hot mocha with chocolate
“Golden Label” is the highest grade cocoa. The finest grinding makes it possible to experiment with different ingredients. The given 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 (quarter cup), vanilla (1 packet) and a pinch of salt.
- Bring to a homogeneous paste by pouring hot water (1 cup) in small portions.
- Place on the fire and, stirring constantly, pour in hot milk (6 cups) and cream (2 cups).
- Bring to a boil and pour into mugs.
How to make a drink with water
Cocoa drink brewed with water is no less tasty. Its preparation occurs in the following sequence:
- Sugar and powder from the pack (1 ½ teaspoons each) are poured into an enamel container. It is important that there are no lumps, otherwise it will negatively affect the taste of the drink.
- Pour some hot water into the cocoa and sugar mixture and mix the ingredients well.
- Pour hot water to the 200 ml mark, put the container on the fire and bring the drink to a boil.
- Cook it on the stove for about two minutes with regular stirring.
- It is advisable to drink a cocoa drink made with water hot.
Coffee with chocolate
- Take a metal saucepan that can hold at least three cups of liquid. Dissolve 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 glasses of hot milk with 1% fat content. Carefully, stirring constantly, pour it into the saucepan and heat over medium heat, stirring constantly.
- Add vanilla. No need to boil.
- Pour into glasses and garnish with whipped cream.
Cocoa with marshmallows
You will have to tinker with this wonderful delicacy.
- Soak 25 g of gelatin in half a glass of boiled water for 15-20 minutes.
- Separately, in a small saucepan, cook a syrup from 1.5 cups of sugar, corn syrup and a pinch of salt.
- When the sugar has dissolved, turn up 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, whisking with a mixer at low speed. Increase the speed gradually. The mass should become thick and homogeneous. It will take about 15 minutes to beat. At the very end, add vanillin to the mixture.
- Cover a baking sheet with foil or Teflon paper, sprinkle thickly with powdered sugar and place the marshmallow blank into it. Flatten with a silicone spatula, sprinkle with powdered sugar and leave to set at room temperature overnight.
- The next day, remove the marshmallows from the baking sheet directly with the paper, cut into square pieces and roll in powdered sugar.
- Brew classic cocoa: take sugar, milk and Golden Label cocoa powder. The composition of the drink, as you can see, is traditional. Nothing additional is needed. Prepare cocoa according to the instructions on the box. You can use the recipe at the beginning of this article.
- Place chopped dark confectionery chocolate at the bottom of a large glass and pour cocoa drink onto it. Leave room to decorate with whipped cream foam. Place marshmallows on top and lightly sprinkle with grated chocolate.
This dessert is served hot so that the chocolate at the bottom melts.
History of cocoa
It is not known for certain who first came up with the idea of using cocoa beans for food, but one thing is for sure - their history lasts for more than one millennium. The cocoa-based drink was known back in the days of the Mayans and Aztecs. Of course, it was not much like a modern drink and had a spicy taste.
It is noteworthy that only a select few had access to the drink and only during special rituals (so the next time you make yourself a cup of cocoa, you can feel like an exceptional person). Aztec leaders even collected beans as taxes.
Cocoa powder was first brought to Europe by Columbus at the beginning of the 16th century. Local nobles did not immediately appreciate the beauty of the drink.
Only after the return of one of the conquistadors to Spain, who told the secrets of a wonderful drink that restores strength, did the powder finally gain success. Its fame increased after the advent of sugar, which significantly improved the taste of the drink.
Cocoa began to rapidly spread its influence throughout Europe in the 17th century, after it became available not only to the royal court, but to all wealthy people.
And only in the next century, the production of chocolate and cocoa powder, which had previously been ground by hand, was put into production. The new product was advertised as an excellent remedy with tonic properties and a beneficial effect on memory.
In Russia, the chocolate boom began to gain momentum only at the beginning of the 20th century with the advent of Golden Label chocolate in 1908.
For a long time, cocoa was associated only with the aristocracy and creative people. But thanks to an advertising campaign that, as in Europe, emphasized its health benefits, chocolate was soon loved by absolutely everyone.
It’s rare that a company can boast such a long history, because even now “Golden Label” is valued and revered by many Russian families.
Beneficial features
In the Soviet Union, it was believed that the “Golden Label” was cocoa for children or people with poor health. Therefore, it 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 B9), 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, retail chains widely offer numerous options for cocoa drinks, which contain sugar, milk powder, flavorings, taste improvers, 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 prepared. 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. Preparing such a drink takes a couple of minutes, and “Golden Label” is unprepared cocoa, that is, the beans have been crushed but not treated with any reagents. Anyone who has brewed cocoa knows that it tends to settle and cannot be mixed with milk without first grinding it 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, the cocoa from the Red October factory can be considered our national pride. And although you need to tinker with the preparation, the result is worth it. People note that Golden Label cocoa powder is real and natural. It has a pronounced chocolate taste. Consumers use it to prepare not only aromatic drinks, but also all kinds of desserts.
Insignia of genuine cocoa "Golden Label"
At some point, the production of cocoa by “Golden October” ceased, but in 2009 the production of “Golden Label” products was resumed.
Unfortunately, during this time a lot of counterfeit goods appeared. Therefore, it is very important to distinguish a certified product from a counterfeit and buy cocoa either in Red October branded stores or in large chain stores.
Attention! The fake packaging looks like this:
- Matte box.
- Dim colors of the pack and logo.
- Uneven and/or colored embossing of the date of manufacture.
- There are errors in the information you provide, such as your email address.
- Weight is usually less than 108 grams.
- Letters on foil are less readable and bright.
- The powder does not dissolve and does not have a pronounced chocolate taste.
“Red October” changed the design of the packaging, adding a window on the side of the package and adding straight lines to the design, but you should not focus only on these indicators.
