Seventy% - Topic: Interesting news about Barry Callebaut

Sebastian on Interesting news about Barry Callebaut

Fri, 15 Apr 2005 13:17:45 +0000

quote:

Originally posted by Montegrano
Yes, but also according to law, it is illegal not to mention every ingredient of a certain food product regardless of its amount. In other words, "secret ingredients," as it were, cannot be omitted from the ingredients list. Choosing to do so is risky business because you never know who's going to evaluate your product. And if you ever see the words "hydrogenated," "oil," or "vegetable" in a chocolate's ingredients list, steer clear.

That's not quite the case. Labelling regs vary significantly from country to country, but there are entire classes of additives that are explicitly allowed to be kept off the label (an example would be processing aids). If you're talking specifically about vegetable oils in chocolate, they'll have to be labelled if there in there for functional, nutritive, or cost reduction purposes (ie, if you've put 5% in to replace ccb). If it's on as a carrier for flavor, a release aid for moulds, a flow aid for the powedered ingredients, or the like, again, it varies from country to country, but many don't require it's labelling. Which is increasingly a problem as it relates to allergens, as many of thsoe types of ingredients are utilizing allergenic materials, and since they're often not labelled...well, you can see the problems it may create.

Hans-Peter Rot on Interesting news about Barry Callebaut

Fri, 15 Apr 2005 05:19:08 +0000

quote:

Originally posted by blue_bear_666

just tried the Marcolini limited edition Porcelana and am very disappointed. It reminds me of Green & Blacks cooking chocolate. I was expecting much more.
BTW the site is excellent, I'm glad to have found it !!

Glad you enjoy...the site, that is! Keep posting [:)] Honestly, though, Green & Black's "cooking" chocolate is perhaps more edible than their regular chocolate. But enough on that. Back to the topic.... [:D]

Hans-Peter Rot on Interesting news about Barry Callebaut

Fri, 15 Apr 2005 05:14:34 +0000

quote:

Originally posted by Sebastian

By law, however, at least in most EU countries, a 'chocolate' can have 5% other veg fats and still legally be called chocolate, or 100% chocolate. It's just as easy for a non-veg oil user to use that marketing tactic as it is for a veg oil user, so the differientiation is lost.

Yes, but also according to law, it is illegal not to mention every ingredient of a certain food product regardless of its amount. In other words, "secret ingredients," as it were, cannot be omitted from the ingredients list. Choosing to do so is risky business because you never know who's going to evaluate your product. And if you ever see the words "hydrogenated," "oil," or "vegetable" in a chocolate's ingredients list, steer clear.

blue_bear_666 on Interesting news about Barry Callebaut

Thu, 14 Apr 2005 20:34:04 +0000

just tried the Marcolini limited edition Porcelana and am very disappointed. It reminds me of Green & Blacks cooking chocolate. I was expecting much more.
BTW the site is excellent, I'm glad to have found it !!

alex_h on Interesting news about Barry Callebaut

Wed, 23 Mar 2005 09:26:07 +0000

ok, now i get it (at least the 100% part). thanks much, guys.

Sebastian on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 23:14:50 +0000

tell you what, send me a bar, i'll analyze it by HPLC and tell you exactly how much sugars are in it, to the 0.000% 8) catch is i get to keep the extra for myself!

By law, however, at least in most EU countries, a 'chocolate' can have 5% other veg fats and still legally be called chocolate, or 100% chocolate. It's just as easy for a non-veg oil user to use that marketing tactic as it is for a veg oil user, so the differientiation is lost.

Hans-Peter Rot on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 17:01:16 +0000

Also, when you see labels that say "100% chocolate," they might be referring to "100% pure cocoa butter," a claim that more chocolatiers are applying to their products. I note that this use has increased since the law was passed allowing European chocolatiers to substittute a portion of cocoa butter with vegetable fats and still retain the desgination "chocolate." It's a marketing strategy and also a way to inform consumers that only cocoa butter was used.

chocolatero on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 15:08:37 +0000

this 6% business is clearly wrong, obviously the man is confused, unless all choc are same cocoa content percentage
Cocoa content refers to cocoa mass+added cocoa butter
Cocoa mass itself is made of dry solids and about 45-55% of cocoa butter.
what is not called cocoa content is sugar, lechitin, vanilla etc
I guess what may be true is that most of marcolini chocolates are made from the same couverture, therefore same cocoa content...but it is far more than 6% sugar
what he may have meant also is that in the recipe of a chocolate with a centre, sugar is only 6%... which seems still quite low and one would have to specify whether that includes the sugar in the chocolate or just the added sugar to the recipe
Chocolateri

ellie on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 14:35:14 +0000

Yes, i'd say Marcolini's dark ones taste higher then 6% sugar - though only by comparison to others, never tried to measure and mix my own. And ring true, because i do find their Fleur de cacao, stating 85% cacao, even sweeter than some of theirs Grand Crus.
And isn't it amazing how anyone is catching up with the trend and puting high % numbers on the package, I've also been cought grabing some unknown bars only to find that % refers to " Purity" or "natural" of the ingredients.

alex_h on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 14:22:10 +0000

hmmm, i still don't quite follow. i can't imagine a bar of 85% and one of 72% each with 6% sugar and the rest vanilla and lecithin. adding cocoa mass would raise the bars level of cocoa content.

i bought a bar last week that was commissioned by a shop and the owner was all excited about it being belgian and all. he kept on about how the bar was 100% cocoa when it clearly only contained 75%. that i frankly didn't quite understand either.

in france last year i saw many a chocolate shop with a sticker on its door praising 100% pure chocolate. (the sticker looked almost exactly like the seal on cluizel bars.) maybe they're talking about the purity of the ingredients?

ellie on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 14:10:28 +0000

Marcolini's man at the tasting i went to, said on authority that all their dark chocolates have about the same percentage of sugar in it, 6% he said, which also surprised me. Cocoa content of his dark bar seems to refer to couverture, then, he said, all of the bars would have added about 6% sugar and the rest made up by lecithin, vanila and some more cocoa mass. Do wonder since, frankly, how much shell i care about their process and chocolates. [:(]

alex_h on Interesting news about Barry Callebaut

Tue, 22 Mar 2005 09:30:13 +0000

ellie, what's this about the sugar content being about the same in all dark chocolates regardless of cocoa content? doesn't make sense to me.

chocolatero on Interesting news about Barry Callebaut

Fri, 18 Mar 2005 16:34:49 +0000

has any one tried the fleur de cacao from barry?
I think it is the same..
and by way, buying callebaut at less than gbp 2 per kg and reselling it in bonbons at gbp 25 for 250g whilst writing in all PR etc that you are of the few to work from the beans, i.e. implying that the premium should be deserved for the better beans and the craft.. is clearly misleading the public on purpose for profit!
in fact Pierre himself, whom my partner worked for in the past, came in our shop and when asked whether making from beans was justified from economic purpose, replied it was never the goal but always meant to be a PR tool. From the man himself.
AS much as I respect him for making some of his bars, I can not stand lies.
even the best one...recently pierre was at a trade fair in Belgium and met a friend who is also a chocolatier. Pierre told him he should be called pralinier and not chocolatier as he, unlike Pierre, was not making from beans! Amazing when one still buys "most" (as quoted in the article) of his chocolate from Callebaut, one of largest chocolate companies in the world
chocolatero

Hans-Peter Rot on Interesting news about Barry Callebaut

Fri, 18 Mar 2005 01:01:38 +0000

Well, I wouldn't necessarily say that Fleur de Cacao is "sweet," but rather it gives the impression of sweetness due to the fine and delicate nature of the beans. Furthermore, the strength of the chocolate is very subtle and mild, so much so, that the impression of a milk chocolate is successfully conveyed, imo. However, it still has a "dark" tone because it is , after all, a dark chocolate.

ellie on Interesting news about Barry Callebaut

Thu, 17 Mar 2005 23:43:45 +0000

Yes, Elektra, i did find Marcolini's very sweet, syrupy even, especially surpising of Fleur de cacao, which states 85% and tastes sweeter than all their other 70%. Though they said that sugar content about the same in all dark chocolates, regardless of cocoa content. Just got used to expecting higher cocoa content chocs taste less sweet, don't you? Logical to look for highest cocoa % if one wants not sweet chocolate. I must confess to bouts of 99% and 100% craving.
And Chocolatero been pointing out to Marcolini using others couvertures for some time.