/ Doug's Chocolate Republic / Review: Ritter Sport Alpine Milk
Ritter Sport Alpine Milk
Posted: 21 November 2010
They've also upped the sugar content. The first few bites started out nicely. "Mmmmmmm," I moaned, thinking I could taste the fragrances of the pristine grass the cows on the Alps had munched upon. On the second bite, the illusions my mind was creating were fading and the taste was more realistic.
price/gram: USD 0.023
Cocoa %: 30
Ritter Sport's Alpine Milk
Chocolate was the third of the Ritter Sport bars twice
divorced German choco-lover Dietrich Edelweiss mailed me
from Germany. These were chocolates he assured
me that would convince me that Germany lay in the center of
the chocolate manufacturing universe.
Ritter Sport started out well
in the Chocolate Republic's books. I enjoyed the
and Whole Almonds
bars, packed with more nuts than some asylums. The
Almond bar had a similar 30% cocoa solid milk chocolate base
as this bar, but with less milk solid content. This is
a practice employed by other manufacturers besides Ritter.
When adding nuts to a chocolate, the manufacturer can lower
the cocoa solid and/or milk solid content so as not to
overshadow the flavor the nuts bring to the combo.
This plain milk chocolate bar "made with 100% milk from the
Alps" is flying solo, and Ritter has upped the milk solid
content from 18% in the almond bar to 23% here.
They've also upped the sugar
content. The first few bites started out nicely.
"Mmmmmmm," I moaned, thinking I could taste the fragrances
of the pristine grass the cows on the Alps had munched upon.
On the second bite, the illusions my mind was creating were
fading and the taste was more realistic. By the fourth
bite, I knew I was holding a diabetic-inducing overhyped
piece of European mediocrity.
I subscribe to the theory
that a company's real chocolate manufacturing expertise can
be judged from their plain varieties. Any Joe Jackass
can add Californian almonds, Hawaiian macademia nuts, or
Mozambican cashews to their blend and get a flavor boost.
I'm a nut lover, so these additions will always, to me, make
any bar -- milk, dark, white, extra dark, half mulatto,
purple -- taste better.
Conversely, removing the nuts will make a bar taste worse.
But the removal of the nuts shouldn't drag the bar down so
low that it can no longer hold its own.
Unfortunately, that's what happens with the Alpine
Milk. Removing the nuts is like chopping off two legs
of a table. The table completely collapses, and you
realize the fancy-sounding name with the majestic Alps in
the title is a marketing come-on.
I'll give Ritter some credit
again. It's slightly above average milk chocolate at a
slightly above average market price. You get e
what you paid for. Dietrich Edelweiss needs to finally
face up to the fact that Germany is better off sticking to
the making of German chocolate cakes.
Germany is home of the Ritter company, makers of adequate German chocolate. The German Ritter Sport
bar is found worldwide. Recently Doug tried the Ritter Alpine milk chocolate bar. The chocolate republic
welcomed Ritter in and Doug of Doug's Republic said it was okay