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4:49 pm
December 19, 2005
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I found a good dark chocolate plate called Novi – Grenada of an italian company called Elah Dufour. But I didn’t find any comments about it here. And it was difficult to find any comments or information about it anywhere in internet. Do you know anything about it or do you have any opinion about it? Why is there no review of it here in this site?
5:49 pm
August 1, 2006
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The Elah Dufour Novi Group is Italy’s largest chocolate producer and is actually three companies joined into one: Elah, Dufour, and Novi, with each one specializing in certain products. I myself have not reviewed them because I cannot obtain their products from where I’m located, and also I am unaware of how “safe” the ingredients are. If you’d like to provide more info on how to acquire some bars, feel free to share. Btw, they produced the world’s largest chocolate bar, weighing in at 5,026 pounds.
6:06 pm
August 6, 2006
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Elah Dufour Novi Group might still be Italy’s largest chocolate producer. Number 40 of “Top 100 Global Confectionary Ccompanies” according to this list:
[url]http://www.stagnito.com/charts/top100global.htm[/url]
A few wrappers from the company:
[url]http://mujweb.cz/www/chocolate/Italie/Elah/elah.htm[/url]
This is an industrial producer. Are you sure “Novi – Grenada” is real chocolate?
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
6:13 pm
August 1, 2006
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Novi is the part of the company who produces bars and spreadable creams. Elah produces custards, puddings, toffee, and candy; and Dufour makes filled candies, soft and hard.
6:33 pm
August 6, 2006
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They bought Baratti & Milan 1999. Looking at a the wrappers of the bars most of them seem to include aroma. The wrapper of the Novi Grenda bar from 2001 indicates real chocolate. To me it looks like vanilla instead of aroma.
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
9:04 pm
December 19, 2005
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The bar says its ingredients are:
Grenada cocoa, sugar, cocoa butter, emulsifier soya lecithin, vanilla.
May contain traces of milk and hazelnuts.
While the bar of Santander 70%, a review of which exists on this site, says its ingredients are: masa de cacao, azúcar, cacao en polvo, manteca de cacao, lecitina de soya (emulsionante), aroma natural de vainilla. Puede contener trazas de maní.
So the differences in ingredients seem to be that Novi Grenada may contain traces of milk. Is that the reason it is not reviewed here?
9:09 pm
August 6, 2006
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It might not be the best chocolate around but i think it could be reviewed. If only Elah Dufour Novi Group could supply a sample for a reviewer …
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
2:19 am
August 1, 2006
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Lots of companies will add a disclaimer stating that their chocolate bars may contain traces of nuts and/or dairy products because the facilities in which the chocolate was made also these ingredients, which could in some cross-contamination effect find themselves in chocolate bars, but only in miniscule proportions, though. It’s basically an allergy alert to let people know that the chocolate is produced in facilities that also process nuts and dairy products. I’ve had some Castelain and Domori bars that were invaded by a small nut piece, but that only happened twice. And, btw, the Santander bars also state: “It may contain peanut traces.”
A chocolate bar doesn’t have to be the best to be reviewed on the site. It just has to contain safe ingredients, i.e. real vanilla and cocoa butter. Reviews depend on what’s available to the reviewers, either through self-procurement or through company samples. Just because a bar from Novi, for example, hasn’t been reviewed does not mean that it’s of poor quality or that it is not worth a spot in the review section. It just means no one has been able to acquire any and provide subsequent reviews.
2:36 am
October 26, 2003
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If that 5000 pound bar was 70% Dark Chocolate…you can leave it in the garage…i swear it’ll be gone by spring!
3:08 pm
December 7, 2005
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Making better chocolate with germ-free cocoa:
Novi and Baratti & Milano stand for exquisite chocolate. From selection of the cocoa beans to grinding them into cocoa liquor, Elah-Dufour-Novi has opted for the complete range of Buhler processes
11:48 am
July 31, 2006
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I have tried the Novi origin bars (picked them up at the airport while returning from a visit to Domori 
) Either I still have them or I think there are reviews somewhere to go up. They are either Callebaut, or Callebaut-alike – you get the idea – ok but unlikely to top any charts.
Martin Christy
Editor
http://www.seventypercent.com
8:26 pm
June 5, 2005
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quote:
Originally posted by execsearchMaking better chocolate with germ-free cocoa:
Novi and Baratti & Milano stand for exquisite chocolate. From selection of the cocoa beans to grinding them into cocoa liquor, Elah-Dufour-Novi has opted for the complete range of Buhler processes
What is the difference between germ-free cocoa and normal cocoa?
8:52 pm
September 30, 2004
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Germ free cocoa routinely wears all white outfits, obsessively washes it’s hands, takes antibiotics prophylatically, and refuses to touch door knobs with it’s hands?
10:05 pm
December 9, 2004
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Martin:
It looks like you purchased your Novi in the same place I did (the Turino airport!) I puchased a selection of their bars in the giftshop by the various gates and concur that they are good but not great.
I hope you did not pass up a chance to try Guido Gobino’s chocolate. He is also based in Turino and makes a really great hazelnut chocolate. (They had his boxes in the airport as well which is where I discovered it.) Well worth trying if you haven’t already.
-Art
11:56 pm
August 1, 2006
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Gobino can be purchased in the US through the following link:
10:47 am
December 7, 2005
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quote:
Originally posted by SebastianGerm free cocoa routinely wears all white outfits, obsessively washes it’s hands, takes antibiotics prophylatically, and refuses to touch door knobs with it’s hands?
They only do that at Hersheys [:)], However in the USofA they do need to avoid exposure to litigation resulting from Salmonella in chocolate mass or Bacillus cereus & Clostridium like species in grenache filled products. Hadnt thought about it before, but with really heavy Staph. aureus contamination, if the white coats a little damp and sweaty they might give enough colour contrast to pick up problems earlier too.
In Europe when we eat any rare artisinal products it is par for the course that you risk a tummy upset and rare to find anyone taking you to court. But the uncertainty of the natural tastes arising different batches is part of their charm.
10:28 am
January 27, 2006
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Hello all!
I just joined and I’m what you may call a “novice”[:I]…however I had the luck to grow up in one of the most chocoholic cities on the planet…Turin… so when I saw your postings I couldnt resist!
Novi is certainly a most well known name to me (together wih other “local” brands such as Ferrero!) If you are interested in Italian chocolate, Gianduja in particular, from Elah but also other smaller producers…Turin and the whole region – Piedmont- is full of small chocolate factories! You may be interested in a “short-break at the end of March to “Chocola-to” http://www.cioccola-to.it/index_en.html there are also the usual international brands there like Lindt…
Apologies if you already knew…
Ali.
