But is it really so?
Pasta paste can be a la from milk or dark chocolate, thick and viscous or more "viscous" consistency - it all depends on the imagination of the manufacturer. By the way, at home, you can also "depict" such a nice addition to pancakes or cheese cakes. And more often the recipes of real and tasty chocolate pastes begin with the words: "Take the cocoa powder ...". So the question arises: "Was there chocolate?"
Chocolate self-deception
This chocolate is prepared on the basis of cocoa grated and cocoa butter, which are obtained from cocoa beans. Particularly valuable ingredient is cocoa butter. It is thanks to him that chocolate, while being a hard and fragile product, delicately melts in the mouth. But the products cooked on cheap cocoa butter substitutes, "sin" margarine aftertaste and unpleasantly stick to the sky.
Judging by the name, these pastes contain at once two tasty and useful constituents-nuts and chocolate. Pasta is good for making sweet sandwiches for tea and various desserts. You can try using it to make a famous dessert tiramisu or make a stuffing for sweet pancakes.
But if you carefully read the composition of real and delicious chocolate pastes, it is easy to make sure that there is simply no real chocolate in their composition. His role is successfully performed by cocoa powder, which provides a beautiful color, chocolate smell and taste. And instead of expensive cocoa butter, cheaper vegetable fats are introduced, which makes the pastes very affordable. It turns out cheap and delicious.
Use in composition
The question is also open with nuts. Most often there are pasta with the addition of hazelnuts, but on the basis of peanuts or almonds, too, you can create such a "sweet miracle." For some pastes, they are indicated in the composition, part of the producers is limited only by nut flavors. Of course, real nuts are much more useful than their smell!
In addition to cocoa products, nuts and, of course, sugar, in the composition of real and tasty chocolate pastas there is an ingredient such as lecithin, it is also an emulsifier E322. This substance is responsible for the "correct" and homogeneous consistency of the product, lecithin is part of the group of phospholipids, which are contained in vegetable oils. Studies have shown that no adverse changes in the use of lecithin in the human body does not occur.
Formulation recipe
At first glance the technology of pasta preparation is very simple: mixed all the ingredients - and it's ready. But if you try to prepare such a product at home yourself, it becomes clear that you need experience, skill, and, most importantly, quality components. Of course, you can add real chocolate to homemade pasta, and do not regret nuts, but such a product will be much more expensive than a shopping delicacy. And if you do not keep the right proportions of ingredients, the paste can get too liquid or vice versa, too thick. The ratio of nuts and cocoa is also important: they should not "hammer in" the taste, but harmoniously complement each other. Too much cocoa powder in the composition - and the paste will turn out to be bitter, too much sugar - sugary, and "busting" with fats, even with real butter, is fraught with getting chocolate instead of pasta.
"Fat" compromise
Resigned to the fact that the chocolate pastes are made on the basis of vegetable fats, it is worth to find out: "And how are they with trans-isomers?" With this scientific term it is necessary to understand.