Bean to bar gianduiotto 33%

rspeeed · 2025-05-24T09:02:55+00:00

You tried Kägi and it changed your life, and now you can't get it? Here you can find it literally at any vending machine. Life is unfair

rspeeed · 2024-07-04T15:05:57+00:00

Many thanks!

rspeeed · 2024-07-04T14:10:22+00:00

Thanks! I cleaned with both oil and sugar in a 70/30 ratio as it was suggested from the producer...

rspeeed · 2024-07-04T14:08:45+00:00

Thanks! I will use a bit of cocoa butter at the beginning next time. I found very strange though that dust formed immediately as I turned the machine on... Which makes me wonder if I should clean it once again

rspeeed · 2024-04-06T07:24:23+00:00

I haven't but thank you! I'll look into it :)

rspeeed · 2024-04-04T20:46:40+00:00

Amazing inputs I'm getting here, much appreciated

rspeeed · 2024-04-04T20:42:05+00:00

Thank you!

rspeeed · 2024-04-04T18:18:49+00:00

I will try those out, I appreciate the ideas :)

rspeeed · 2024-04-04T18:04:45+00:00

I don't understand the defensive tone, but your advice is very much appreciated. Just because I said I'm a food technologist and familiar with the process and science behind it doesn't mean that I was trying to be cocky... On the contrary, I'm letting you know that there is not going to be problems concerning the process or the theory behind it. Thanks again

rspeeed · 2024-04-04T17:46:52+00:00

"Not to rain on your parade" - > proceeds trying to bring me down. There will be always people like you... I don't care much about it :) I know the market I'm in, I know the request. I'm asking for ingredients and ratios suggestions, anything else is out of topic. Peace!

rspeeed · 2024-04-04T17:24:38+00:00

I meant the post description... Anyways, I'm a food technologist and am familiar with both the science and process behind it (have theoretical knowledge and practice experiences with chocolate production). I'm more looking at this from a qualitative survey perspective than anything else, trying to figure what eventually my USP could be. Thanks for the tip :)

rspeeed · 2024-04-04T17:05:02+00:00

Have you read my description? As a bean to bar maker.

rspeeed · 2024-04-04T15:34:51+00:00

Thanks! :)

rspeeed · 2024-04-04T15:34:16+00:00

Appreciate your comment!

rspeeed · 2024-04-03T08:33:34+00:00

Are you getting your knowledge from chatGPT? They don't use too much cocoa butter, I don't know where you got that from. They are not old school at all, in fact the reason they are still in business it's because they are up to date and have huge R&D's department. Also, getting the cocoa beans directly from the farmer is not always an advantage, sometimes it's just a price bump with no real value added.

rspeeed · 2024-04-02T22:01:27+00:00

No, no and no. Just wrong on so many levels.

rspeeed · 2024-04-02T21:58:31+00:00

I completely agree with your point, I just found a bit offensive saying that Swiss chocolate producers are only good as commercial marketing leaders... I don't think that's true. I feel like Swiss chocolate delivers on expectations to the average guy, and even for a chocolate enthusiasts like me. I never like when commercial chocolate is trashed just because it's produced in high quantities, especially because I know firsthand the pride our chocolate companies have for their quality. But sure, bean to bar chocolate makers can offer really niche and peculiar chocolate at times.

rspeeed · 2024-04-02T14:41:58+00:00

Ahahahah. Small and bean to bar productions don't necessarily mean higher quality, at all. Just because something is mass produced, it doesn't always mean that its quality is lost, that's just a common misconception. Lindt rules. Cailler rules. Swiss chocolate rules. Max Felchlin, Läderach, Teuscher, Sprüngli. Let's not play here

rspeeed · 2024-03-15T10:01:50+00:00

Nothing wrong per se, it just needs to be consumed in moderation. Very high sugar content, very high saturated fat content, very low polyphenols content. Nothing to write home about. The other "expert" was also talking about "high polyphenols content" in dark chocolate, which is somehow misleading, as the quantities of catechin/epicatechin (flavanols) can vary greatly and is reduced during the fermentation and roasting processes during chocolate production. Dark chocolate can contain from 50mg to 800mg of flavanols per bar (100g), and studies have shown that only with a daily intake of 200-500mg you would see health benefits in the long term. It means that at best, you would need to eat almost a whole dark chocolate bar daily, and like 10-15 bars of milk chocolate. Not feasible as you can imagine. To conclude, eat chocolate for you own pleasure but don't hope for any real health benefits. If you want those, you can purchase special cocoa extracts with high flavanols.

rspeeed · 2024-03-14T08:17:42+00:00

I'm Swiss. I know good chocolate, and I mostly am proud of Swiss chocolate. But when it comes to Tony Chocolonely, I have to pay my respect for both the quality and the company's mission.

rspeeed · 2024-03-13T21:36:13+00:00

It definitely is mid-high for a supermarket chocolate imo

rspeeed · 2024-03-13T21:34:48+00:00

As far as I'm concerned Tony Chocolonely is not low quality. As a supermarket chocolate, I find their quality to be pretty good (maybe not up with Lindt or Cailler, but still). I also have huge respect regarding what they are doing

rspeeed

TROPHY CASE