Chocolate "Babaevsky" elite 75% - review from personal experience

Babaevsky chocolate: brand history

The chronicle of the brand begins in 1804, when Stepan Nikolaev first produced apricot pastille and jam. Consultant Levashova gave permission to work. For several years he paid her quitrent, and then was able to earn money to gain freedom for the family.

After the death of the leader, the son took over the reins.

Ivan achieved success due to the fact that:

increased capital;
expanded the range;
improved quality;
improved the composition of manufactured products.

Thanks to production, Stepan's descendants acquired the surname Abrikosov.

The workshop managed to become the largest and most successful chocolate factory.

The Abrikosov family confectionery produced the most delicious chocolate candies with fruit or berry filling. Success depended on work and advertising, which was original and memorable. They submitted all kinds of advertisements to printed publications, placed them in the windows of various shops, and hung large posters. In branded stores, customers could receive colorful calendars, notebooks and pencils as gifts.

An enterprise for the production of small and large packages was created on the territory of the factory.

The boxes were of various shapes and materials:

made of tin;
covered with fabric (mostly velvet);
from cardboard;
made of glass that had linings (nickel silver).

After the delicacy was eaten, the boxes were stored for a long time and used for many years instead of caskets. This type of advertising has become the most effective.

During the time of general nationalization, the factory received the name “State Confectionery Factory No. 2”. And soon she was given a new name in honor of the chairman of the district executive committee Babaev P.A.

Since 1946, they were the first in the history of Russia to start producing bar chocolate, which became the calling card of Babaevsky. At the same time, they presented chocolate figures that were wrapped in multi-colored foil.

Over the course of its existence, the factory's craftsmen have created more than 200 varieties of chocolate products.

To optimize prices, increase range and productivity, in 1998 the factory merged various enterprises into one concern.

Chocolate "Babaevsky" 55% cocoa (concern "Babaevsky", Moscow)

I start the post with indignation. Despite my respectful attitude towards the products of the Babaevsky concern, I never cease to be amazed at the meager imagination of the marketers of such a reputable player in the confectionery market.

Well, why can’t you come up with an original name for a new product - Babaevsky chocolate 55% cocoa, different from the name of the manufacturer itself? After all, this seriously complicates orientation in the assortment. Judge for yourself. For illustration, I present only a few photographs of the concern’s essentially diverse products.

Among them are a bar of chocolate, a box of chocolates, praline candies (written about here), and fondant candies, and much more.

And all this is produced under one name - “Babaevskie”. For what? Are there really not enough words in the Russian language to come up with a new name?

So this chocolate was called “Babaevsky”, and now ordinary consumers, in order to distinguish it from the usual chocolate bar “Babaevsky” (which, by the way, is also available in several types), must add: “well, this is the one that is square” or “ the one where the country is written in the lower right corner,” etc. Otherwise, the interlocutor will never understand what kind of chocolate from this factory we are talking about.

This situation reminded me of the same confusion with the Alyonka brand of Red October (here and here), under which dissimilar products are combined.

Chocolate “Babaevsky” 55% cocoa (this one is square) is available in three types. Their names are named after the countries where cocoa trees grow and differ in the filler:

Venezuela - with sesame seeds,
Uganda - with caramelized hazelnuts,
Cote D'Ivoire - with caramelized almonds.

This chocolate contains at least 55% cocoa products, which is why I reflected this fact in the name of the product. Unauthorized of course. Purely so that it can be easily distinguished from the concern’s numerous products of the same name.

The design of the chocolate wrapper is pleasing to the eye. It is calm, solid, important elements (the name and image of the filler) are highlighted clearly, the logo is in place. The only thing that confuses me is the font size of the text explaining the filler. It is so small and placed so poorly (almost at the end of the package) that it can only be seen by carefully examining the wrapper.

The quality of chocolate in all three types is the same, despite the different geographical origins of the cocoa beans. Well, or so similar that the difference is not obvious to an ordinary consumer like me. Below I will give a description of the chocolate given by the manufacturer himself.

Chocolate "Venezuela"

Cocoa beans brought from Venezuela are used to produce Venezuela chocolate. They give the finished product a complex, rich taste with a noble fruity note and a slightly tart aftertaste.

It is difficult for me to guess the fruity note in chocolate, and it is even more difficult to imagine how cocoa beans from different countries come to the Babaevsky concern’s workshops unmixed and do not come into contact with each other during the production process.

Sufficient filler. The combination of sesame and chocolate is interesting and simple, but for some reason it doesn’t catch on.

Information about chocolate Babaevsky 55% Venezuela

Ingredients : cocoa mass, sugar, sesame seeds, cocoa butter, milk fat, cocoa powder, rectified ethyl alcohol, emulsifiers: soy lecithin, E476; tea, Vanillin and Sesame flavors.

Nutritional value per 100 g: proteins - 8.0 g, fats - 38.0 g, of which saturated fatty acids - 19.0 g, carbohydrates - 42.0 g, dietary fiber - 8.0 g.

Energy value per 100 g: 560 kcal.

Chocolate "Uganda"

Cocoa beans brought from Uganda are used to produce Uganda chocolate. Thanks to these cocoa beans, a unique multi-dimensional taste is created with a warm floral undertone and characteristic chocolate notes.

What a colorful, and most importantly, vague description the manufacturer gives of the taste of this chocolate. And you can’t refute it. Indeed, chocolate has characteristic chocolate notes.

This is quite natural and expected - it’s strange to expect non-chocolate notes from chocolate... It’s also difficult to object to the floral connotation, since I never thought of consuming flowers internally (and we’re talking about taste, not aroma).

Caramelized hazelnuts are used as a filling. This means that before adding the nut to the chocolate mixture, it is caramelized, that is, coated with caramel, which makes the hazelnut crunchy and a little tougher.

Chocolate with whole hazelnuts reminded me of the similar Troika chocolate produced by the Krupskaya factory, which surprised me with the justice of its concept - there is a nut in each slice. This idea seemed successful to me, since every eater of this chocolate was guaranteed to receive the nut allotted to him. No one was left deprived and no one ate too much.

In the execution of the Babaevsky concern, this idea of justice is not realized. Nuts are distributed unevenly in chocolate - in some places there is an accumulation of them (lucky someone!), and in others there is an almost complete absence. Such pieces of chocolate, of course, are destroyed later than everyone else.

The taste of both nuts and chocolate is worthy of praise. And the thin layer of caramel covering the nuts is not at all unnecessary. It not only makes the nut more crunchy, but also adds a slight sweetness.

Information about chocolate Babaevsky 55% Uganda

Ingredients : cocoa mass, sugar, whole hazelnut kernel, cocoa butter, milk fat, cocoa powder, rectified ethyl alcohol, emulsifiers: soy lecithin, E476; tea, Vanillin flavoring.

Nutritional value per 100 g: proteins - 8.0 g, fats - 42.0 g, carbohydrates - 39.0 g.

Energy value per 100 g: 580 kcal.

Chocolate "Cote D'Ivoire"

For the production of Cote D'Ivoire chocolate, cocoa beans brought from Cote D'Ivoire are used. Thanks to these ingredients, the standard taste of real chocolate is created: unique, strong and surprisingly pure.

This description of the chocolate given by the manufacturer blew my mind. You, too, have probably already appreciated the lack of specifics and the abundance of cliches - here there is “standard”, and “unique”, and “strong”. And what kind of plural ingredients is the manufacturer talking about if we are talking only about cocoa beans?

Caramelized almonds are used as a filler for Cote D'Ivoire chocolate.

Unlike the previous hazelnut chocolate, the amount of almonds in this example is questionable. There is clearly less of it here than the number of cells, that is, there is clearly not enough nut for someone.

Due to the low filler content, this chocolate looks poor and unproductive.

What is the legendary dessert made from?

Babaevsky chocolate is distinguished by the highest quality and taste.

The dessert is made from:

cognac;
flavorings;
cocoa butter powder;
alcohol;
grated cocoa;
powdered sugar;
almonds;
tea;
emulsifiers (E476 and E322), which are necessary to extend the shelf life of the product and are not harmful to the body.

Nowadays, you can buy a guided tour to the factory, where they will tell you in detail about the history of the life of chocolate.

Babaevsky Chocolate Museum

Museum visitors will learn:

how sweetness came to our country;
history of chocolate;
on the development and connection of large manufacturers.

They will see historical packaging and wrappers from sweets of our time and past centuries. In the e-book, museum guests will look at beautiful historical illustrations and watch short films on the history of chocolate.

Modern multimedia does not violate the historical theme and easily fits into the atmosphere of the great history of chocolate creation. Wax figures come to life in the halls and with their entire appearance convey the morals and spirit of past eras. Serious and large-scale topics that the guide covers do not cause boredom even for young tourists.

Visitors will be able to see the creation of exquisite sweets and remember this process for a long time. And at the end of an exciting journey, everyone will be able to taste the amazing taste of chocolate.

What is the secret of the legendary cocoa and chocolate museum?

Every year there is an excursion to the MISHKA chocolate and cocoa museum for everyone. It is located in Moscow, therefore, all confectionery lovers have the opportunity to learn the whole history of chocolate. In the MISHKA chocolate and cocoa museum you can get acquainted with how the recipe, technology and packaging of your favorite sweets have changed. The main advantage of the excursion is that you can taste freshly made chocolate. The Moscow Museum of Chocolate and Cocoa has the corresponding name - “BEAR”.

What is the secret and highlight of the attraction? Mishka is not just an ordinary museum of chocolate and cocoa. This is an amazing place that combines multimedia space with historical exhibits. You have a unique opportunity to be on the ship of the conquistadors, visit a miracle laboratory where beans are grown, and much more.

The Museum of Chocolate and Cocoa, called Mishka, began work in 2009. This happened after the unification of the Rot Front, Babaevsky and Red October. Considering that the enterprises have been producing sweets for several centuries, they have a lot to tell and show.

Technology for producing your favorite sweets

Production of the delicacy begins in a workshop that has special equipment where cocoa beans are sorted. Then they are sent on a conveyor to the roasting shop, where they are fried and cooled. Then, on a conveyor belt, the prepared beans are sent to a crushing machine, where they are turned into cocoa nibs.

In the next installation, the cereal turns into liquid cocoa, thanks to the cocoa butter contained in the beans. Regardless of the type, Babaevsky chocolate contains cocoa mass, powdered sugar and cocoa butter. To produce different varieties, the main ingredients are mixed in different proportions. A computer helps with this, where all the proportions are entered, and it sends the ingredients in certain quantities for further production.

After determining the required weight, the ingredients are sent to the mixer, and then to the conche machine, where they are thoroughly kneaded.

The resulting hot and fluid mass is sent to the next workshop, where various chocolates are cast on a slab machine.

Chocolate treat: what is it good for?

Real dark chocolate is made from cocoa beans. Even one small piece of treat contains a huge concentration of micro- and macroelements. B vitamins, iron, fatty acids, dietary fiber and niacin equivalent deserve special attention.

Many people know that chocolate promotes the production of the hormone endorphin. People who eat sweets, but only in moderation, feel more cheerful, they are more optimistic and happier.

But if you exceed the daily limit, you may become overweight or have other health problems. After all, despite all the great benefits of dark chocolate, it is primarily sweet and a source of carbohydrates. And if they are not spent, they are transformed into subcutaneous fat reserves.

Can chocolate be beneficial? If we are talking about bitter or dark, of course.

List of useful properties:

stimulation of the work of parts of the brain;
increased mental and physical activity due to caffeine content;
normalization of the cardiovascular system;
positive impact on a person’s psycho-emotional state;
beneficial effect on tooth enamel;
prevention of blood clots;
slowing down the processes of premature aging.

Dark or bitter chocolate with a high content of cocoa beans has a low glycemic index, which makes it possible to include this delicacy in the diet of everyone who suffers from diabetes. Most sweets have a negative effect on teeth, causing caries and destruction of tooth enamel, but not dark chocolate. Let us remind you once again that we are talking about moderate consumption of sweets - no more than 30 grams per day.

People who eat chocolate with a high concentration of cocoa beans protect their skin from the negative effects of ultraviolet radiation. In addition, the vascular walls and heart muscle are strengthened. This allows us to conclude that chocolate is also a preventative against cardiovascular pathologies.

Few people know that chocolate with a concentration of cocoa beans of 70 or 90% also has medicinal properties. Just a couple of pieces of this treat will help treat a cough. And some folk healers are convinced that a portion of melted chocolate can cope with an illness better than any medication.