For most people, sweets are a favorite delicacy that can not only please with their taste, but also cheer up and add energy. These sweets of various types have been prepared for several centuries, and the name of the sweets (the list of which is presented in the article) has changed significantly during this time.

This article will talk about what types of sweet treats are produced today by confectionery enterprises, how they differ and what they are called.

When did they appear?

Sweet treats, the forerunners of our favorite sweets, have been loved in different countries since ancient times. So the culinary specialists of Ancient Egypt created sweets from honey, lemon balm, toffee roots, cane and dates, and the ancient Romans - from boiled poppy seeds, nuts, honey mass and sesame. In Russia, they loved a delicacy made from maple syrup, honey and molasses.

Sweets, outwardly similar to modern ones, began to be produced only in the 16th century in Italy. This is due to the fact that sugar was established, without which it is impossible to make sweets. Initially, it was believed that this is a rather strong drug, and it was sold only in pharmacies. Over time, candied fruits in sugar, it was they who received the names of sweets, ceased to be considered medicines, and became popular sweets.

What it is?

The very word "candy" came into Russian from Italian, where confetto means "pill, candy." Initially, it was used by Italian pharmacists to name candied pieces of fruit - candied fruit, sold as medicines. The form - "candy" - appeared a little later in the 19th century, when Italian carnivals became popular, in which participants threw confetti at each other - fake plaster candies.

Today, sweets mean sweet confectionery products of various shapes, tastes and textures.

What are they like?

The modern assortment of sweets is so large that confectioners have come up with many classifications. We are also interested in what types of sweets we can buy in the store, the names of which may differ slightly from different manufacturers. The most popular and in demand by Russian buyers:

• Caramel. Consists of molasses and sugar.
• Lollipops. One of the easiest to manufacture is the molasses, sugar or sugar obtained as a result of cooking. The resulting composition is flavored and poured into special forms. The name of the candies is listed below.

Candy on a stick;

Lollipops in a paper wrapper;

Soft lollipops - Monpasier;

Licorice or salty sweets;

Elongated or oblong candy shape. The names and photos of such "pencils" and "sticks" are presented below.

Souffle, for example, "Bird's Milk", which may also be called "Wonderful Bird", "Bogorodskaya Bird", "Zimolyubka" and others;

Grillage, obtained from crushed nuts filled with sugar, fruit or honey syrup. These are sweets such as "Roasting in Chocolate", "Rillage Fairy Tale", "Strawberry Roasting" and others;

Pralines - chocolate candies stuffed with nuts ground with sugar and cocoa mixed with cognac or some other flavoring: "Bud", "Babaevskie", "Choconatka", "Juliet";

Liquor sweets contain inside the filling of liquor or sugar syrup with cognac: "Cream liqueur", "Liquor in chocolate", "Blue Velvet";

In sweets with jelly filling under a layer of chocolate there is a thick berry or fruit jelly: "Lel", "Southern Night", "Lebedushka", "Zaliv" and others;

- "Fudge" or sweets with fondant filling obtained from milk, molasses, cream, sugar, fruit fillers and other components: "Miya", "Rakhat", "Spanish Night" and others;

Truffles are elite round-shaped chocolate sweets filled with a special French cream - ganache. It is made from butter, cream, chocolate and various flavorings. The outer surface can be coated with crushed or ground nuts, wafer crumbs or cocoa powder.

chocolate stories

Chocolate sweets loved by many appeared thanks to the famous navigator Hernando Cortes, who discovered the American continent. It was he and his associates who brought cocoa beans to Europe and introduced Europeans to chocolate. The monk Benzoni contributed to the fact that chocolates began to be regularly consumed to maintain the health of the Spanish monarch, and after him his courtiers. Subsequently, the fashion for chocolates spread to other countries, where influential people used them as a medicine. Until the 17th century, only Spanish confectioners made chocolate and sweets from it, and sent sweets to many royal courts. Over time, the secret of making chocolate sweets became known to other countries, but until the end of the 17th century they were made only by hand.

How did sweets appear in Russia?

The first confectionery factory for the production of chocolates was opened at the end of the 17th century by the French confectioner David Shelley. Until the 19th century, Russia did not have its own candy production, and the delicacy was brought from abroad, or prepared by special chefs in the kitchens in the homes of rich nobles. The first Russian confectionery factory was opened in St. Petersburg only in the middle of the 19th century.

What was candy called before?

As already mentioned, until the 19th century, sweets were either imported into our country from abroad, or produced at home in the estates and palaces of nobles. For sweets made at home, descriptive names were given, taking into account the shape, method of preparation, size, fruits and fruits used. The book “The New Perfect Russian Confectioner, or a Detailed Confectionery Dictionary”, published at the end of the 18th century in St. Petersburg, contains such funny names for us as sweets such as Strawberry Cakes and Green Apricots in Caramel, Jasmine Candies and Anise Sugar Snacks, Cherry Marzipans and Apricots in candies.

Industrial names

The opening of the first Russian confectionery factory led to the fact that already at the beginning of the 20th century, many different varieties of sweets appeared. At first, French recipes and names of sweets prevailed, the list of which was not very long:

• "Baton de Gralier";
• "Finchampagne";
• "Cream de risien";
• "boule de gome";
• "Cream de Noison";
• "Maron Praline" and others.

Over time, the French name of chocolates began to be translated into Russian, and “Creamy Venus”, “Cat's Tongue”, “Girl's Skin”, “Salon” appeared on sale, decorated in accordance with Russian grammar. However, in some cases, bilingual candy names were also used, for example, "Studded with pearls, or Coriandor perle." Russian confectioners called the new sweets they created themselves in Russian and often used names associated with the images of the fair sex: “Sophie”, “Marianna”, “Merry Widow”, “Rybachka”, “Marsala”. Educational series were also produced, for example, "The Riddle". A simple riddle was placed on the wrapper of such sweets. Before the revolutionary events of 1917, chocolate series "Sport", "Geographical Atlas", "Peoples of Siberia" and others were produced.

Until the October Revolution of 1917, it was possible to buy Tsarskaya Raspberry or Tsar Fyodor Mikhailovich caramel. After him, the names of sweets changed dramatically. Caramels "Krestyanskaya" and "Krasnoarmeiskaya", "Hammer and Sickle" and "Our Industry" appeared on sale.

However, chocolates for the most part retain their French names: Dernier Cree, Miniature, Chartreuse, Bergamot, Pepperment and others. Such neutral names as "Squirrels", "Tomboys" and "Bunnies" did not undergo ideological rethinking. The Soviet names for the new sweets reflected current events and achievements. So in the 30s of the last century, the following were produced: “Fight for equipment”, “Be ready”, “Sabantuy”, “Milkmaid”, “Chelyuskintsy”, “Heroes of the Arctic”, “Winner of the Ice”.

The conquest of space by man in the 60s of the XX century was reflected in the appearance of the candies "Cosmic" and "Cosmos".

Around the same time, it became popular to introduce literary characters into the names of chocolates: "Snow Maiden", "La Bayadere", "Blue Bird", "Sadko", "Little Red Riding Hood" and others.

Probably, there is not a single person who at least once in his life would not wonder who comes up with the names of sweets and what is this someone guided by? Even just because some names surprise us, others seem funny, funny, and some even strange and ridiculous.

How new sweets and new names are born, the correspondent of the online newspaper "Crooked Mirror" was told by specialists from one of the Volgograd confectionery factories.

Earlier, in Soviet times, when all the names of sweets were in the public domain, any factory could use, well, for example, such a name as “Mishka in the North”. However, after the United Confectioners holding patented all the names, all other candy manufacturers had to either buy out licenses from it, either stop producing “Soviet” confectionery products, or rename them. Now every factory, if it wants to produce sweets, for example, even according to a recipe similar to "Bear in the North", it does not have the right to do so. Only one factory has the right to produce Bear in the North, so everyone else has to come up with similar names for a well-known product, because the buyer knows and loves this candy. This is how the names “Bear on Ice” appeared, “Tuzik” sweets became Polkanchik,” says Tatyana Dementyeva, senior process engineer of the factory’s production department.

This is all about the names of sweets that factories have been making for many years throughout the country.

The new names of sweets, as a rule, are the creativity of the entire team of the enterprise, the technological service. Employees can submit all their ideas and names of sweets during competitions held at factories.

According to Maria Pimkina, head of the marketing department, the main thing in this process is a person's fantasy.

“Everyone who participates in competitions comes up with, based on their own worldview, some life moments and creative abilities. If, for example, the competition did not give the desired result, then we turn to

agencies involved in naming, that is, the development of names,” Maria said.

Further, the names of confectionery products that you like are considered by the artistic council of production, and then checked for patent purity. If the name passes the patent purity, then a decision is made on its patenting.

“It happens very rarely when we make a name for a product, most often it’s the other way around. The patenting process lasts more than a year, and if we come up with a product, and then we patent its name, then this is a very long time, and when there is a good idea for some kind of candy, we don’t want to wait so long. We try to patent names that can fit any kind of candy,” explains Tatyana.

In the names of sweets, manufacturers also use unusual, beautiful female names, names of rivers, fruits, animals, birds, flowers, seasons, some events, etc. Heroes from fairy tales and famous animated films are also used.

It is quite simple to come up with the name of the candy, its shape and packaging, as, for example, in the case of the well-known Lemonchiki caramel. It is made according to the shape, color and sour taste of the fruit of the same name. Hence the logical name, and the yellow wrapper with green letters.

In caramel "Snowball" everything is also harmonious: the name, color, and taste. The candy is white, it crunches like snow, and its wrapper is made in white and blue “frosty” colors with painted snowflakes.

The popularity or success of a candy, according to experts, depends on many components, including packaging, although, as sweet tooth say, if you like a candy, it doesn’t matter what clothes it is sold in, however, it’s doubly nice when your favorite treat is wrapped in a beautiful wrapper.

By the way, for many, candy wrappers are a collectible and there are unique collections of candy wrappers that have been collected for generations. Candy wrappers can tell a lot. They reflect the spirit of the time, the tastes of people, the talent of the artist, historical events. Many of the works can even be called works of art.

If earlier, when wrapping sweets, paper wrappers and boxes were mainly used, now the manufacturer has other types of packaging material - various types of food film, foil. In the confectionery industry, there is even such a thing as fashion - fashion in design, in the packaging of sweets, in terms of convenience for the buyer, in how to place sweets on a shelf, showcase, etc.

Summing up, it can be noted that there are no secrets, in particular, how and who comes up with the names of sweets, as well as in the packaging of sweets, there are no. The secret is only the recipe of the product, and if it is seasoned with quality, then delicious sweets will turn out.

Alena Romanova

Chocolate candies, during its existence managed to conquer the whole world. People of all ages simply cannot deny themselves such pleasure. Sweets began to gain their popularity since the 15th century. In those days, people from wealthy classes could afford sweets, but at present, a person with any income can afford this delicacy, and with all this, chocolates are a great gift.

Few people know the fact that initially chocolates were used as a medicine, and not as a confectionery familiar to us. Most often, crushed candied fruits were used as a filling for such healthy sweets.

At first, chocolate sweets were in short supply, and therefore many guests at social events often took a few sweets with them. Even Paul I could not resist, and was caught stealing sweets.

The largest candy recorded by the Guinness Book of Records was a bear made entirely of chocolate. This masterpiece is 1.65 m high and weighs 630 kg. To prepare such a bear, confectioners needed a mold weighing 3 tons

In Finland, thanks to the efforts of inventive confectioners, sweets with the original taste of salt and even oil were created.

What types exist?

Currently, there are many varieties of chocolates, which differ in the type of filling. Here are the most common types:

• Grillage;
• Souffle;
• fudge;
• Candies with pralines;
• Sweets with liquor;
• Jelly candies;
• Truffle;
• Sweets with puffed rice.

Regardless of the variety of sweets, absolutely all types have a chocolate shell. This is how the name chocolates came about.

Grillage is a mixture of candied ground nuts , which are sometimes topped with fruit syrup.

Soufflé is a mixture of sugar syrup and egg white, coated with chocolate.

Fondant - it is a mass of molasses and sugar which includes milk.

Praline candies are roasted nut kernels ground with sugar and fat.

Liquor candies are sweets with a small amount of alcohol in the filling, such as wine or liquor.

Jelly candies are a product the filling of which is a jelly mass of fruit.

Truffle - this type of candy is considered one of the most expensive, the filling of this candy is cream, cream and butter. On top of these sweets are covered with crispy wafer crumbs.

Candies with puffed rice is a chocolate product, inside of which there is puffed rice.

How to choose?

In order to choose good, fresh sweets, you need to carefully examine the product before purchasing it.

First you need to pay attention to the date of manufacture indicated on the package, so it will become known how fresh the product is in front of you. Also, the reputation of the manufacturer plays a big role in the choice of sweets. The more famous the manufacturer, the less likely it is that the candies will be of poor quality.

In supermarkets, sweets should not be placed on shelves with cold air, because due to temperature changes, a white coating may form on the sweets.

It is better to choose sweets that indicate on the packaging that they are made in accordance with GOST. However, this applies to those chocolates that you remember from Soviet times. Many modern inventions of confectionery production are still often regulated by the technical conditions of production. On the packaging they are marked TU.

As part of high-quality sweets, the main component should be cocoa powder.

The appearance of chocolates can also indicate their quality. Good sweets should be without damage, smooth to the touch, with a glossy surface, with a chocolate smell.

Storage of chocolates

Chocolates have a relatively short shelf life, so when you bring them home, be sure to follow these rules:

1. Chocolates should not come into contact with sunlight. At home, it’s enough just to put the sweets in the closet.
2. It is best to store sweets in store packaging, because it can extend their shelf life.
3. Too low a temperature is dangerous for the quality of the candy, as well as too high.
4. The humidity level in the room should be no more than 70%.
5. Chocolate-based sweets should be kept away from all sorts of foreign odors.

Remember that at the end of the shelf life, you should not use sweets, so as not to harm the body!

Benefits of chocolates

There are not so many useful properties of chocolates, but the main thing is that they exist:

• Sweets contain glucose, and glucose, as you know, is considered a source of energy for mental work, and also for physical work.
• Depending on the filling, chocolate candy includes certain vitamins and minerals.
• Chocolate candies improve the emotional state of a person and cheer up.

In general, when eating good and high-quality chocolates, your body will only benefit. In any case, a few sweets will not interfere with tea drinking. Of course, it will be better if the sweets are homemade.

Is it possible to have chocolates for pregnant and lactating mothers?

Of course you can, the main thing is not to abuse this sweetness. During pregnancy and breastfeeding, chocolate candies will fill the lack of glucose in the body, as well as cheer up and restore the emotional system. The main thing is not to consume more than 25 grams of sweets per day.

But before you confidently start eating candy, you should make sure that you do not have allergic reactions to chocolate, and also make sure that the baby does not develop allergies. If you still decide to please yourself with sweets, it’s better not to risk your health and eat home-made candy than store-bought, because the quality of chocolate now leaves much to be desired.

Cooking at home

The option below for making chocolates at home is the simplest and does not require a large number of ingredients. The result will have a magical taste, and in time you will not lose much.

For cooking you will need the following ingredients:

• 300 g cocoa powder;
• 170 g butter;
• 250 ml of water;
• 40 g flour;
• 130 g of granulated sugar.

Cooking:

Pour water into a small saucepan, which should warm up, not boil. In the meantime, the butter, which has melted, should be mixed with cocoa powder, until a single consistency. After the water has warmed up, we send the resulting mixture and the remaining ingredients there. Stir the mass so that no lumps appear.

Into the dishes prepared in advance, at the bottom of which there should be foil, the mixture is poured, evenly distributed over the entire container. The dishes with the chocolate mixture are put into the freezer for 1.5 hours to solidify. At the end of time, chocolate candies are cut into small pieces.

Manufacturing secrets

Thanks to the secrets of making chocolates, given below, you can please yourself and your loved ones with high-quality and delicious sweets of your own production.

1. Intolerance to chocolate in too warm rooms. That is why the temperature in the room where chocolates are made should not exceed 19 degrees.
2. To make chocolate sweets, you need chocolate without fillings. But you can melt it in several ways, either using a steam bath or heating in a microwave oven. These methods are equivalent - choose the most suitable for yourself.
3. Chocolate molds must be dry and free of scratches. Because if there are scratches on the mold, the chocolate can burn.
4. Chocolates can be filled with dried fruits, nuts, marzipan, and ganache.
5. Fruits can also be used as a filling, but still better to use jam.
6. Best of all on chocolates as a decoration, nuts look.

And remember that homemade chocolate candies with dried fruits have a shelf life of about one month. Chocolate candies without filling are stored for about a year.

Harm of chocolates

You can talk about the harmful properties of chocolates for a long time, but the interesting fact is that moderate consumption of sweets does not harm human health. The daily norm for an adult is 40-100 g of chocolates. The most common symptom for those with a sweet tooth is an allergy, which can occur with excessive consumption of chocolates. Also, sweet lovers can pursue a change in carbohydrate metabolism, and excess weight.

Chocolates are a product containing fast carbohydrates, they have a high glycemic index, therefore it is strictly forbidden for people with diabetes to consume. It is also worth limiting yourself in the use of sweets containing alcohol to people who are being treated with medications.

The harm of sweets is also due to the content in their composition of various dyes, flavors, preservatives, trans fats, oils, which are used to enable long-term storage of the product, improve its external and taste qualities.

Due to the large amount of sugar in chocolates, this product has a negative effect on human tooth enamel. Therefore, dentists recommend not to get involved in this type of sweets. Read more about chocolates in the video below.

Still, mostly sweet products are designed for children, and it is more interesting for children to look at candy wrappers depicting animals and birds than with historical plots (which Abrikosov's candy wrappers were also famous for).

There is an intuitive design of candy packaging. For example, caramel "Lemonchiki" (confectionery factory "Rot-Front") in shape, color and intensity of the latter resembles the fruit of the same name, in the composition - citrus decoction and flavoring identical to the natural "Lemon". A logical name, a yellow candy wrapper with green letters (yellow and green colors combined together evoke associations with a sour taste).

Caramel "Snowball" of the same manufacturer - white, crunches on the teeth, a wrapper in blue and white "frosty" colors with painted snowflakes. Or caramel "Dream", also mouth-front. Of course, “dream” is an abstract concept, but it is clear that the creator of the name simply keeps silent, but wanted to say: “Not candy, but a dream!”. The image of a dream candy is successfully complemented by a pink and white "girly" candy wrapper. Of the chocolates, one can recall the "Golden Domes", dome-shaped sweets in gold foil.

But, alas, “Truffle” sweets are also made in the form of a dome (or mushroom), while the first real French truffle sweets from the creamy “ganache” mass, which consisted of chocolate and cream, were made in the form of an imperfect ball - and named so precisely because of the resemblance to the most expensive mushroom - the truffle, which for a long time was considered a dish accessible only to very rich people. The hat of the truffle mushroom does not look like the hat of our Truffle sweets at all!

The adoption of amendments to the law on trademarks in 2008 led to the appearance of a number of strange, and sometimes simply curious names of sweets, as a result of which the right to use the “old” names remained only with the capital holding United Confectioners. All other candy manufacturers had to either buy licenses from the United Confectioners, or stop the production of "Soviet" confectionery products, or rename them. You can read about this in the article "Naming in Russian".

And now Uralkonditer produces Umelochka sweets in the wrapper of Belochka sweets, which is familiar to the eye.

The Kazan factory "Zarya" renames "Bird's Milk" into "Bird-Warbler-Zarnichka". OJSC "Primorsky Confectioner" now produces "Vasek" sweets instead of "Vasilek" sweets, and "Red Magician" instead of "Red Poppy". And “Mishka Kosolapy” performed by the Novosibirsk confectionery factory “Lyubava” turned into sweets “Brother from the North came”, moreover, on a wrapper created at one time for “Einem” by industrial artist Emmanuil Manuylov based on Ivan Shishkin’s painting “Morning in a Pine Forest” , a white bear is now depicted next to the brown bears ...

Moreover, the “United Confectioners” apparently also divided the “old names” among themselves, otherwise it is difficult to explain why the “Cockerel - the Golden Comb” “remained” with Krasny Oktyabr, and the Babaevsky concern (Penza confectionery factory) produces sweets of a similar recipe with a frightening pseudo-folklore name "Cockerel - Butter Head".

Confectionery factory "AtAg" (IP Yu. A. Atomyan) (Sheksna, Vologda region) amazes with the variety of packaging of sweets and the unbridled imagination of the authors of their names. For example, this company produces chocolate-coated sweets with creamy filling, halva and sunflower seeds in a nice pale yellow and brown wrapper with sunflowers on it. And these sweets are called "Light of the Soul"! The title is ambivalent to me. On the one hand, it is sunny, of course. On the other hand, still, it seems to me, should be avoided in the names of food products, i.e. objects of potential inward use, such words as "soul", "God", "Universe", etc.

Candy types

Depending on the composition of candy masses, fillings (cases), sweets are divided into fondant, fruit, liqueur, nut, cream, roasted, whipped, etc.

Unglazed sweets Depending on the filling (case), the following types are produced.

fondant candy obtained by churning boiled sugar-treacle syrup, adding flavoring and aromatic substances (coffee, cocoa, nuts, acids, vanillin, etc.). Sweets are used in sugar and milk-cream.

Varieties of sugar fudge: Delicate, Fruity, Kievskaya (sprinkled with sugar, it comes in different shapes and colors).

Varieties of creamy fudge: Dairy, Creamy, Herringbone, Cow, School, Theater fudge, Start, etc.

nut candies obtained from roasted nuts, ground with powdered sugar, cocoa, wine, nuts, vanillin, etc.

Varieties of nut sweets: Carnival with cashew nuts and cinnamon, Rebus (with corn), Little Humpbacked Horse, etc. They are released wrapped.

marzipan candies produced from non-roasted nuts, ground with sugar or sugar-syrup syrup, flavoring and aromatic substances are added. Fruits, vegetables and marzipan figures are on sale.

puff candy consist of two or three layers of candy masses, most often these are fondant, milk, fondant-fruit masses.

Varieties of two-layer sweets: Moth, Sport and three-layer - Arctic, Pioneer, Dolly, Golden Autumn, etc.

Candies glazed with chocolate consist of a filling (body) and a chocolate shell. They are released with different fillings (body).

Sweets with fondant fillings prepared by churning boiled sugar-treacle syrup with flavoring and aromatic substances (wine, nuts, cocoa, coffee, vanillin, etc.).

Varieties of sweets made from sugar fudge: Muse, Medok, Natalka-Poltavka, Citron, etc.; from fruit fudge - Fragrant, Autumn Garden, etc. Candies from fudge - Podmoskovnye, Mocha, Mir, Carnation, Fantasy, Aelita. This group also includes candies Chamomile, Cornflower, Spring, Swallow, etc.

Sweets with fruit fillings obtained by boiling fruit and berry puree with sugar syrup, gelling agents can be added. For these sweets, wine, acids, brews, etc. are used.

Varieties: Round dance, Michurinsky, Northern Lights, Summer, Circus, Southern night, Nizhny Novgorod.

Candies with marzipan fillings made from raw nuts, which are ground with powdered sugar or sugar-syrup syrup, flavoring agents are added. Varieties: Elbrus (with condensed milk), Almond (with coconut oil).

Sweets with nut fillings made from roasted nuts, rubbing them with sugar: powdered; flavoring substances are wine, cocoa powder, nuts, butter, vanillin, corn, etc.

Varieties of these sweets: Come on, take it away (with cocoa butter), Golden Field (with wine and cocoa powder, sprinkled with waffle crumbs on top), Miracle (with cocoa powder, butter, corn, cognac), Enchantress (with cocoa powder, milk powder and cinnamon), Moscow (made from nut-chocolate mass, corn, honey and milk), Squirrel (from nut mass and chopped nuts). This group of sweets also includes: Kara-Kum, Baltika, Mask, Ladoga, Salut, etc.

Candies with nut fillings in wafers: Bear in the North (nut filling is located between two layers of wafers), Bear-toed (contains more cocoa butter and chocolate icing), Melody (consists of a chocolate-milk mass located between two layers of wafers), Gift (of three layers of wafers with two nut-chocolate layers). This group also includes sweets - Sadko, Chocolate and coffee, etc.

Sweets with whipped fillings obtained by churning sugar with egg white or other foaming agents, fruit puree, wine, milk, nuts and other flavors are added. Varieties: Goldfish (with nuts and milk), Anniversary (with milk, cognac), Stratosphere (with apricot puree and nuts), Bird's milk (consists of a creamy mass, the filling includes protein, butter, milk and flavoring substances). Depending on the additions, these candies come with creamy, chocolate, raspberry, plum, strawberry, lemon and blackcurrant fillings. Whipped sweets also include Zoological, Soufflé and Spring.

Sweets with liqueur fillings prepared from sugar-treacle syrup, which is boiled down, wine, cognac, alcohol, fruit puree, etc. are added. The boiled mass is poured into starch molds and cooled. In this case, the upper layer hardens, a crust is formed, inside which the mass remains liquid, then the body is glazed with chocolate.

Varieties of sweets: Chocolate bottles, Bronze horseman, Ruslan and Lyudmila, Cherry liqueur. These sweets are placed in capsules or wrapped.

Sweets with cream fillings obtained from chocolate, chocolate-nut or fondant mass. It is ground by adding cocoa mass, coconut or butter, nuts, wine, vanillin, etc. .

Varieties: Truffles (chocolate mass pounded with coconut oil, wine and vanilla), Russian souvenir (consists of milk chocolate cream and cognac), Coffee aroma (made of milk chocolate cream and coffee). This group includes Strela, Red Moscow, Extra, Kolos, Krylov's Fables, etc.

Candies with roasted fillings obtained by boiling sugar-treacle syrup, crushed nut kernels or oilseeds and other flavoring substances.

Varieties: Grillage in chocolate, Grillage honey, Fantasia (with corn and butter), Amateur (with puffed corn).

Sweets with combined fillings There are two and three layers. Most often they consist of fruit and milk fudge, liqueur and fruit-marmalade mass. These include the following varieties: Raspberry (top and bottom fudge layer, middle fruity), Lakomka (two layers - milk fudge and sugar liquor), Dawn (has fondant and jelly layers), Queen of Spades (from fudge and liquor layer ).