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9:58 pm
August 8, 2003
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bobvilax2000
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Seville, USA
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posts 128
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So, how do you guys rate Feodora chocolate bars? I notice that there is no sign of this company anywhere on this site. This is the only “fine” chocolate bar that I could find so far where I live. There are a couple of strange things that I notice in the ingredients… What is “Emulsifier lecithine” and is “Bourbon-Vanilla” real vanilla or not?
Let me know.
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12:01 pm
August 9, 2003
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Martin Christy
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London, United Kingdom
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posts 614
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Feodora is ok – I have a bar queued up to review – but they are not really in the league of a fine chocolate maker. They are the only mainstream German chocolate company I know of though, so worth including, but the dark chocolate is rather ordinary. (Another company is the excellent Vivani company who make a range of organic products – http://www.vivani.de)
Check out the Feodora website, http://www.feodora.de (there is an English version). They really do think chocolate is for women only!
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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2:46 pm
August 9, 2003
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bobvilax2000
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Seville, USA
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posts 128
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Wow, so this is a lower quality chocolate? Being the first pure dark chocolate bar that I’ve experienced other than Hershy’s, I have nothing to compare it to. I liked it, though, so I’ll have to check out more companies. It’s just hard to find anything worth while in the states, and I just don’t see myself paying such high amounts of money to have one shipped to me. *Sigh*.
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3:36 am
August 10, 2003
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Hans-Peter Rot
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USA
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posts 1462
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Bourbon vanilla is a type of vanilla from Madagascar but originated in South America (about 80% of the world’s vanilla is produced in Madagascar). It was used by the Aztecs to flavor their chocolate drink. Vanillin is not real vanilla and should be avoided. Lechitin is simply an emulsifier used to thin chocolate. Some brands, such as Cluizel and Bonnat don’t use lechitin, or even vanilla for that matter.
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2:19 am
August 12, 2003
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bobvilax2000
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Seville, USA
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posts 128
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So by not using lechitin, you’ll get a harder chocolate?
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4:41 am
August 13, 2003
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Hans-Peter Rot
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USA
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posts 1462
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No, that’s not what I mean. Lecithin simply reduces the viscosity of chocolate. By thinning chocolate, the amount of cocoa butter is reduced to produce the correct texture during manufacture. Brands like Cluizel make up for the lack of lechitin by adding extra cocoa butter, which is why Cluizel chocolate is so smooth. Conversely, many people do not like Bonnat (another brand who leaves out the lechitin) as much as other brands because of the grainier texture. Personally, texture isn’t going to ruin a chocolate for me unless it’s unreasonably grainy. For example, El Rey’s Gran Saman is quite grainy when compared to Apamate or Chocolove, but I enjoy it much more because of the stronger chocolate flavor (produced by the lack of extra cocoa butter).
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4:05 pm
April 24, 2004
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Polarbear
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Tromsø, Norway
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posts 299
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Feodora has a strange taste: It tastes like a mixture of ordinary dairy butter, cocoa powder, ash from the oven, sugar and lots of vanilla.
Ugh…[}:)]
My name is Polarbear and I am a chocoholic…
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***
My name is Polarbear and I am a chocoholic…
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