مصنع شكولاتة وحلويات ...يممم‏

These cocoa beans are delivered from the Republic of Cote d’Ivoire.

Here they make chocolate.

Several
types of chocolate can be distinguished. These are raw, dark, milk and
white chocolate. Raw chocolate is always dark and with a minimum of 55%
cacao.
Dark chocolate is produced by adding fat and sugar to the
cacao mixture. European rules specify a minimum of 35% cocoa solids in
dar chocolate.
Milk chocolate is sweet chocolate that additionally
contains milk powder or condensed milk. In Europe, milk chocolate must
contain a minimum of 25% total dry cocoa solids.
White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids that is why it’s white.
In the photo: a manual chocolate candy production shop.

Some interesting facts about chocolate:
The
largest chocolate bar was produced by an Armenian confectionery plant.
It had a weight of 4.4 tons, length of 5.6 m, width of 2.72 m and height
of 25 cm!
In 1200-1000 BC, people of central America drank ‘chocolate beer’.
In the city of Pokrov, Russia, there is a monument to chocolate representing a fairy with a chocolate bar in her hand.
In the picture: painting with white chocolate.

Then they pour raw chocolate into a case…

And this is what they receive! Chocolate candies!

Santas.

Packing.


These candies are also made by hand.

This is how they make chocolate ‘mushrooms’.

Preparing ‘stems’.

Here they are. At the confectionery, there is a separate floor for ‘mushrooms’ production.

Dark chocolate.

And white chocolate.


‘Yeliseevsky’ (the name of the confectionery).


Reporters trying to make chocolate candies by themselves.








These are cases for future chocolate candies.


Chocolate ‘caviar’.

Baklava.

This is how it’s made.


In those vats they make chocolate drops.

Vats are revolving, while they pour chocolate into it.


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