Comments on: A London Tasting Session with SeventyPercent.com http://www.choqoa.com/blog/2009/09/a-london-tasting-session-with-seventypercent-com/ Rediscover Chocolate. The true tastes and aromas of fine cacao. Thu, 01 Sep 2011 22:09:54 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Preparing for the 2009 Salon du Chocolat in Paris | On Chocolate & Cacao | Choqoa http://www.choqoa.com/blog/2009/09/a-london-tasting-session-with-seventypercent-com/comment-page-1/#comment-114 Preparing for the 2009 Salon du Chocolat in Paris | On Chocolate & Cacao | Choqoa Wed, 30 Sep 2009 20:03:26 +0000 http://www.choqoa.com/blog/?p=491#comment-114 [...] Archives « A London Tasting Session with SeventyPercent.com [...] [...] Archives « A London Tasting Session with SeventyPercent.com [...]

]]> By: Evert-Jan http://www.choqoa.com/blog/2009/09/a-london-tasting-session-with-seventypercent-com/comment-page-1/#comment-113 Evert-Jan Wed, 30 Sep 2009 13:34:57 +0000 http://www.choqoa.com/blog/?p=491#comment-113 I could look that up but not far all bars. Although I share your concern and passion about purity, I haven't really studied the threat of soy in depth. Your blog post actually pinpointed me on it :) Here are the 'standards' maintained by SeventyPercent to judge a bar: * A high cocoa content (at least 55%, preferably 60% and up) * All natural ingredients - no additives or ‘E’ numbers * No artificial flavourings * Real vanilla - we won’t review any chocolate that contains vanillin, a chemical substitute with a less than perfect taste * No fat substitutes - cocoa butter is the key to good chocolate because it melts very close to body temperature * We also prefer that the source and treatment of the beans has been considered (http://old.seventypercent.com/review-guide) Some of the makers whose chocolates in general do not contain lecithin are Amedei, Domori, Bonnat, and Cluizel. Pralus does use it, not sure though if in every bar. I could look that up but not far all bars. Although I share your concern and passion about purity, I haven’t really studied the threat of soy in depth. Your blog post actually pinpointed me on it :)

Here are the ‘standards’ maintained by SeventyPercent to judge a bar:
* A high cocoa content (at least 55%, preferably 60% and up)
* All natural ingredients – no additives or ‘E’ numbers
* No artificial flavourings
* Real vanilla – we won’t review any chocolate that contains vanillin, a chemical substitute with a less than perfect taste
* No fat substitutes – cocoa butter is the key to good chocolate because it melts very close to body temperature
* We also prefer that the source and treatment of the beans has been considered

(http://old.seventypercent.com/review-guide)

Some of the makers whose chocolates in general do not contain lecithin are Amedei, Domori, Bonnat, and Cluizel. Pralus does use it, not sure though if in every bar.

]]> By: Ulrike http://www.choqoa.com/blog/2009/09/a-london-tasting-session-with-seventypercent-com/comment-page-1/#comment-112 Ulrike Wed, 30 Sep 2009 11:39:05 +0000 http://www.choqoa.com/blog/?p=491#comment-112 What about the ingredient list? Soy lecithin or not? What about the ingredient list? Soy lecithin or not?

]]> By: parisbreakfasts http://www.choqoa.com/blog/2009/09/a-london-tasting-session-with-seventypercent-com/comment-page-1/#comment-111 parisbreakfasts Tue, 29 Sep 2009 17:24:16 +0000 http://www.choqoa.com/blog/?p=491#comment-111 A terrific breakdown of all those fabulous bars! I have to print this out and carry it around the Paris chocolate Salon... Interesting that as my taste buds have become more sophisticated I find myself returning to milk chocolate, since it is so difficult to produce a good one. A terrific breakdown of all those fabulous bars! I have to print this out and carry it around the Paris chocolate Salon…
Interesting that as my taste buds have become more sophisticated I find myself returning to milk chocolate, since it is so difficult to produce a good one.

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