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April 29, 2004
i have in the recent past come across two or three bars that were ruined (domori apurimac and felchlin cru sauvage), but i don’t know how. maybe someone here knows the answer.
on the front surface these bars are unblemished and look good. the back of the felchlin bar had very slight bloom however and you could discern traces of a lighter shade of chocolate coming from within the bar.
the inside of the bars was very brittle and looked as if small globules of chocolate and bloom had formed.
taste is flat but not entirely destroyed.
any ideas whether this happens in production, transportation or in the store? my guess is during production. but how?
March 17, 2005
September 30, 2004
There are numerous reasons that could cause this – most of which stem from processing and how they’re cooling their product. If the surface of the bar is unblemished, and you’re seeing a striating or honeycombing internally, it’s a good sign it was handled well post production, but that they’re having cooling issues in production. Regardless, it shouldn’t have any affect on the taste of the bar (slightly will affect, as essentially the fat will be in a lower melting state, which would result in a quicker release of the flavor). It’s a quality defect only from an appearance standpoint, not flavor.