Is there vodka in the capital's sweets. Candies Fazer Liquer fills vodka. Regulations for confectionery
Chocolate and alcohol are a terrific combination that became popular many centuries ago among the American Indians, whose favorite drink was Chocolate, a thick alcohol made from cocoa beans and hot peppers. In the modern world, Chocolatl has been replaced by a wide variety of . Of course, they are not as intoxicating as a favorite Indian drink, however, I am absolutely sure that they are in no way inferior in taste, but on the contrary, perhaps even tastier than their ancient counterpart, especially since now you can even find real alcohol in a chocolate shell.
Eminent chocolate makers pour Remy Martin Cognac, Famous Grouse Whiskey, South Tequila, Saint James Rum and even Amarula Liqueur into pre-prepared edible molds, and the result is amazing candy with a liquid center and perhaps the most vibrant taste.
How does alcohol get into chocolates?
In order to place alcohol in a chocolate shell, as a rule, 2 main technologies are used, one of which allows you to place an alcoholic drink directly into chocolate, while the other involves adding alcohol to the cream filling:
- The first technology is the most traditional. First, a special form is created from starch, into which sugar-treacle syrup and alcohol with flavors are poured. In the future, it is sugar that will serve as a cell for an alcoholic drink. Within 24 hours, the sugar crystallizes, forming a solid form, after which the candy filling is glazed with chocolate.
- In the second case, the usual cream filling is soaked with alcohol. This option is easier to manufacture.
Alcoholic chocolates first appeared in Europe and were particularly popular in the 1920s. The priorities then were the famous “drunk cherry”, which subsequently won universal recognition in many countries, including Russia. Today, it’s not so easy to single out a favorite among alcoholic sweets because of the large selection of fillings, so I recommend trying several options, for example, the traditional and beloved by many combination of cognac and chocolate in the form of Goldkenn sweets with Remy Martin cream filling, as well as assorted chocolate bottles with premium alcohol from Anthon Berg. By the way, I think it will be interesting for you to compare 2 ways of making chocolates when tasting these two types of sweets - with liquid filling in the form of real alcohol in Anton Berg sweets and with Goldkenn soaked cream filling.
Surely everyone in childhood tried the Drunk Cherry or Cognac Bottles sweets. Do they really contain the specified liquor, cognac or rum? Can you get drunk after eating a box of chocolates?
Regulations for confectionery
There is an official document - handbook on the technology of production of chocolate and confectionery products- where the basic requirements for "alcoholic" sweets are described in detail:
- Sweets must contain no more than 8% alcohol raw materials. For this, it is applied special confectionery liqueur, which has over 60% concentration. As for the alcohol we are used to, it will be almost invisible and will not be felt. If you decide to use in baking, then you will need to greatly increase its amount.
- Cognac or liqueur delicacies should have the following percentage of components: mass fraction of moisture - 16%, glaze - 37%. Sweets should be stored no more than 15 days according to GOST.
- Sweets stuffed with cognac, liquor, Amaretto or vodka are elite varieties. Typically, these candies have a crystalline sugar shell and chocolate icing to keep the alcohol from escaping.
Alcohol and chocolate
Even from scientific sources it is known that in Antiquity there was alcohol-based chocolate and it tasted like chocolate beer.
However, already in the 19th century, Switzerland took the lead in the production of delicious chocolate. It is here that the very delicacy of Courchevel is prepared - chocolate fondue with cognac. Also an achievement is the creation of solid chocolate for serving with strong drinks such as liquor and cognac. Therefore, it is not surprising that a little later they began to make sweets with their filling. The most popular were sweets with cherry liqueur or the so-called "Drunken Cherry".
Chocolate can be combined with a wide variety of alcoholic beverages. This includes whiskey, cognac, liquor, vodka, and various herbal or berry tinctures.
Interesting! Now in a wide range of all kinds of confectionery you can find treats with the tastes of different cocktails. For example, "Margarita", "Cosmopolitan", "Mojito" and others. But such sweets have a very short shelf life (3 months), as the alcohol contained evaporates. Remember that if you eat a box of chocolates at a time, you will feel slightly drunk and dizzy.
Secrets in cooking
Any chocolate sweets with alcohol are prepared according to a special technique. Starch forms are taken as the basis, where sugar syrup is poured. Flavorings and alcohol are pre-added to it. Then, during the day, the top layer crystallizes into sugar, creating a hard sweet shell. After compressed air, all unnecessary starch is removed, and the resulting surface is poured with chocolate. As for small enterprises, a simplified form is used here: only cream is impregnated with alcohol.
It becomes popular to impregnate various fruits and nuts with liquor or brandy for filling.
Combinations of sweets and spirits
First of all, it is worth noting that wine and chocolate will be a bad combination, since it is better not to mix two sweet components. An exception may be the wines of California Merlot and Cabernet. For example, Muscat would be a great addition to chocolate mousse.
Bitter chocolate will appeal to lovers of high-quality and aged cognac.
Interesting fact! There is a tradition of throwing a piece of chocolate into a champagne glass. By the presence of bubbles on it, one can judge the sparklingness of the drink.
A very original discovery was the production of chocolate beer in Asia and Europe. Bavarians also invented a unique recipe for beer chocolate. They are truffle candy and liquid filling.
Few people know, but there is chocolate vodka! Yes! Yes! It has a rather pleasant smell and taste of vanilla, cocoa and raspberry. Everyone who tried this drink appreciated its qualities.
On the Directive website, each discerning customer will be able to choose a drink for a “sweet” evening according to personal criteria: liquor, brandy, cognac, wine and others.
Hurry up to make your evening unforgettable!
Cakes and pastries are soaked in cognac, rum and sherry, sweets with alcoholic filling, wine and beer as meat marinades. Can these products be consumed by children, those who drink medicines or drive?
Even des 30 ago, few people asked such a question when they ate a rum baba, or in common parlance, a rum baba. And this is understandable: super scarce rum was hardly added to this cake, and it was absolutely non-alcoholic. Another thing today is that rum and other alcoholic drinks are really added to cakes and pastries. The popular tiramisu cake is impregnated with Amaretto liqueur or Madeira, the Prague cake layers with cognac with Chartreuse or Benedictine liqueurs, and the Black Forest cherry cake with kirschwasser, cherry distillate. Examples can be multiplied. Therefore, the question of the alcohol content in products is very relevant.
A matter of technology
“I have been asked questions like this many times,” he says. Dmitry Zykov, candidate of technical sciences, food production specialist. And the answer is obvious. Alcohol is not used to soak confectionery with ethyl alcohol itself. They bring a flavor note that is characteristic of various spirits or fortified wines, such as sherry. The molecules themselves, which create taste, do not have an intoxicating effect, unlike ethyl alcohol. That is, from these drinks they take the taste, not the alcohol. The latter, during impregnation and subsequent storage, evaporates almost completely. After all, the molecules of ethyl alcohol are very volatile in nature. For the same reason, plain vodka is not used to soak confectionery. Its taste, unlike cognac, brandy, whiskey or rum, is due to alcohol. And after its evaporation, nothing fragrant and tasty will remain. Unless, of course, this is some kind of specially flavored vodka, or a liquor made on its basis. This aromatic base can then impart flavor to the confectionery.
The second problem is a marinade based on dry wine or beer. These drinks are used because of the presence of organic acids. They act on meat, poultry or fish in much the same way as vinegar, which is an acid. Only such marinades are even better, in addition to acids, they have a lot of antioxidants and aromatic substances. The former prevent the formation of carcinogens during cooking, the latter improve the taste. The alcohol present in wine and beer evaporates while the meat is being marinated, let alone cooked. And in the finished dish it is not at all. For children, such a barbecue is less harmful than that made with ordinary vinegar - it contains fewer carcinogens.
But sweets with alcoholic filling are only for adults. They may still contain alcohol. It is much less than it was in liquor, cognac or other drink when they were made - it still evaporates from sweets, because they are not a hermetically sealed chamber. Therefore, during long-term storage of sweets, alcohol will not remain at all. Even from a barrel in which cognac, whiskey or something else is aged, the alcohol gradually evaporates, and the strength of the drink gradually decreases. Winemakers poetically call this share of volatilized alcohol “the share of an angel”. If the sweets taste really alcoholic, then after them it’s better not to get behind the wheel right away, but to wait 2-3 hours.
Soup with wine
Impregnation and marinade are not the only uses of alcohol in cooking. For example, in European countries where wine is made, it is widely used in the preparation of various dishes.
“The use of wine or strong alcohol in cooking does not make food intoxicating at all. The meaning is different: the alcohol contained in the drinks evaporates, but the aroma and taste of the wine itself or, say, rum, remains, - the gastronomic journalist echoes the food technology specialist, writer and blogger Anatoly Gendin, — In many countries, wine is widely used in cooking.
For example, Riesling takes pride of place in traditional German cuisine. Almost any cream soup at the end of cooking add a spoonful of this wine, but not bringing the soup to a boil. In Riesling, boiled Rhine trout with green sauce and new potatoes, and veal, and chicken with mushrooms are excellent. Numerous and varied sauces based on Riesling completely transform both meat and fish dishes. In it, any meat is marinated before cooking, from tender poultry to heavy game. Themed desserts are also good, for example, “wine apples”: they are stuffed with walnuts with raisins and cinnamon and marinated in Riesling. And the most famous wine dessert from the Rhine Valley is white and red jelly from the same Riesling.
In Spain, especially in the south of the country, people like to cook with sherry. No wonder, this original fortified wine is produced there. In restaurant menus, there is sure to be some dish in this genre, like the legendary kidneys in sherry. And in a bowl of fragrant oxtail broth, a spoonful of dry sherry will be thrown at you right at the table.”
Flambe - fire in the kitchen
Impregnation and marinade are not the only uses of alcohol in cooking. For example, in European countries where wine is made, it is widely used in the preparation of various dishes. In France, where cooking has been elevated to the rank of art, there are two special terms for two uses of alcohol in the kitchen - flambé and deglaçage.
Flambe, or as we often say flambé, when you see it for the first time, is simply dumbfounded: a duck, a goose or a pie flashes with blue flame, and this is a real show. Moreover, they usually do this when the dish is already ready, they set fire to it right in front of the visitors in some restaurants. But what does this "fire" really have to do with cooking? And does it matter at all for taste? Have you ever wondered why cognac itself does not burn, but if it is used to flambé a bird, it flares up? The answer is simple, you need to water a very hot bird, just cooked, so that the alcohol begins to evaporate quickly. And if fire is brought at this time, its vapors will quickly flare up. That is, it is not so much the dish that burns, but the vapors of ethyl alcohol rising from it. As a result, the flavors of the drink used remain on the bird and are even absorbed into it. This gives the dish an unusual taste. But if you decide to make a flambé yourself at home, be careful, this is a fire hazardous technique. If for us it is exotic, then for the French it is a fairly common thing. Raymond Diener, who worked for a long time as the Commissioner for Agriculture at the French Embassy in Russia, told AiF that he cooks with alcohol very often at home: “We in the family love guinea fowl stuffed with walnuts and grapes. It is very important that the berries are seedless, I remove them myself - I help my wife. It takes at least an hour, but for me this work is happiness. Already stuffed guinea fowl is placed in a cast-iron duckling, quickly brought to brown and simmered for 1 hour - 1 hour 15 minutes, pouring it with its own juice and red wine. For this, I often choose Bordeaux, not Burgundy. Whoever is in charge of this process has the right to sip the wine. Guinea fowl needs to be flambéed - doused with cognac and set on fire. After that, her skin darkens and taste changes. Pauillac goes best with the finished dish. This is a round, well-balanced Bordeaux wine."
The best sauce is roasted in wine
Deglacage, or deglazing, is the preparation of a sauce from what is left in the pan after frying meat or baking it on a baking sheet. These are the most delicious - caramelized roasts and meat juices mixed with fats. To separate them, white or red wine, cognac and other brandies are great. They need to be poured into a hot pan or baking sheet, this helps to better scrape off all the goodies, and you need to mix it all up. As a result, the sauce is ready. In addition to alcohol, you can use just water, vinegar, various broths. But the wine is perfect.
The editors of KU have launched a new section, the purpose of which is to answer vital questions. For example, what happens if you overeat with "Capital" sweets?
I, as the editor-in-chief, took this action upon myself - I can’t endanger my employees. The fact that everyone refused even before the start of the experiment is rather a secondary fact. None of those present gorged themselves on sweets to the point of "no-more-climbing", so the required amount of production remained unknown. In order not to miscalculate and not to run for the supplement, it was decided to buy 2 kg(as it turned out - 137 pieces). In vain.
I breathed into the breathalyzer and sat down at the table. The scoreboard showed 0.0 ppm, which I was helped to achieve by a two-day refusal of alcohol. The course of the experiment was built as follows: I slowly start eating sweets, every five minutes we make a control measurement with a tester. Many thanks to my office neighbors, Sasha Kononnchenko for editing the video, my assistant Roma Romanovich and the Studio67 photo school, who, together with the Photobuba rental office, filmed our performance.
First 10 candies came easily. I felt great, although the tester did not think so. He estimated my candy fume at 1.1 ppm! Lesson number one: Don't drive for the first half hour after eating candy.
The second five-minute was more difficult, however, washing down with water, sweets continued to roll into my stomach. There, besides them, there was lunch, eaten about 3 hours ago. The next check showed all the same 1.1 . Yes, and those present began to notice the redness of the face and liveliness in behavior. I noticed a lack of enthusiasm in eating.
The next ten went even harder than the previous one, but much faster. Taking more 8 candies, it was decided to check their internal component. Squeezing "Capital Elite" into a bowl, it turned out about 20 ml syrup, the taste of which was far from elite. The rest of the broken candies were eaten in one sitting.
The tester stubbornly showed almost the previous result, having risen to 1.2 ppm. I could no longer eat. Yes, and by feeling I understood that it was a little “cheerful”. It's time for tests. I walked in a straight line, touched my nose with my finger. I didn’t read the alphabet backwards, although I’m sure I wouldn’t have done it without sweets.
Half an hour passed. Another freeze showed 0.5 ppm. It became clear that alcohol was weathered from the mouth. It remained to wait until it begins to erode through the lungs. An hour later, the breathalyzer showed 0.2 ppm. Conclusion number two: get behind the wheel after an hour from the moment of eating sweets.
But not everything is so clear. Despite the fact that the smell of alcohol was not smelled by the tester and everyone around me, my state was not very cheerful. The feeling can be compared to a "waste". Something like when you drink a bottle of beer, but you are not going to go to bed or drink more, an unpleasant feeling. Yes, and in appearance I was, as colleagues noted, "red." Maybe it wasn't so much the alcohol as it was the chocolate, who knows. We did not manage to measure alcohol in the blood.
The result of the experiment can be considered the following data: the average editor-in-chief can eat 38 sweets with alcoholic filling, have fun for half an hour, mourn for half an hour, drive with confidence in his breathing, drive home and feel discomfort from seething in his stomach.
We do not know what will happen to a child who overeats "Capital" - here, most likely, everything is individual. Sweets are fun, but not intoxicating. Do not repeat the experiment at home, and if you did, share the results.
In general, something like this.
P.S. If anyone is interested, she did not stick together.
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Sweets are an indispensable attribute of any holiday, because both children and adults love such tasty and sweet confectionery. But, on the other hand, at the present time there is a fairly large and varied assortment of sweets with liqueurs and cognacs, and accordingly the question arises: “Is it possible to use such products for children, those who lead a healthy lifestyle or take medicines? Is there really alcohol in such sweets?
Alcohol in candy: truth or myth?
It should be noted that sweets with liqueur and cognac are quite popular for many decades and their range is constantly increasing. Today you can buy sweets with strawberry, apricot or cherry liqueur, cognac, brandy and other alcoholic fillings. In general, manufacturers are trying to satisfy the needs of all lovers of sweets as much as possible.
Now I would like to figure out whether such sweets actually contain alcohol? And so, as a rule, all "alcoholic" sweets correspond to the following signs:
- Liquor candies have a sugar shell, and inside they contain a highly saturated sucrose solution. They are always covered with a sufficiently strong glaze ball, due to which the process of volatilization of alcohol is prevented;
- "Alcoholic" sweets necessarily contain various alcohol-containing additives, as well as concentrated sugar syrup. In addition, flavorings are also used, which make the smell and taste of alcohol less pronounced;
- If the candy does contain alcohol, then the glaze mass will be approximately 30-35%, and the shelf life of such sweets cannot exceed 15 days;
- According to current technologies, the amount of alcohol in the candy cannot exceed 10% of the total mass of the product.
Each manufacturer of confectionery products uses its own production technology. We can safely conclude that the recipe for making some sweets involves the use of real alcohol for fillings. There is no cognac itself in sweets; alcohol (40%) and special cognac-type essences are most often added there. Such an additive is made due to a chemical reaction, therefore it is better not to use such sweets for children and women during pregnancy.
Caution will not be superfluous
If you are suffering from diseases that do not drink alcohol or take medication, then it will be better for your health to refrain from such "alcoholic" sweets.
Of course, against the background of the use of a small amount candy with liquor symptoms of alcohol poisoning will not appear, but the fact that alcohol destroys the liver and brain cells should be taken into account.