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Home / Doug's Chocolate Republic  /   Review: Lindt Mousse au Chocolat

     
Lindt Mousse au Chocolat
Posted: 13 March 2011    5.5 
Lindt Chocolate Mousse The bar itself was delicious. Perfect creaminess, melt-in-the-mouth texture. If Lindt had pulled all this off naturally, using fine ingredients, this bar would've scored an 8. Now I'm onto them. Lindt uses the cheapest stuff they can, adds chemicals, preservatives, and artificial flavors to doctor up their half-assed efforts at chocolatiering. This is a well done slick piece of work not unlike most politicians who make it into powerful offices -- and we all know how much integrity they have.     
Avg price/gram: USD 0.0296   Cocoa %: 36  Size: 140g  Swiss chocolate 
       


Lindt's master chocolatiers should be renamed masters at deception.

On Doug's Chocolate Republic, I've given heaps of credit to Lindt.  As a well trodden mainstream brand with operations and exports all over the world, they deliver decent quality at an affordable price in the higher-priced chocolate bracket.  You can find better chocolates without difficulty if you look, but these better chocolates tend to be limited to particular locales or people with multi kilogram weighted wallets.  Lindt is an affordable luxury.

I guess it all comes back to: you get what you pay for.  Lindt's affordability means it's cutting corners.  Or else the bigger operations managers are obsessed with a bottom line that puts profits above quality.  While almost every Lindt bar I taste is assuredly above average, I'm starting to see chinks in their armor.  Lindt's Mousse au Chocolat exposed so many holes that if this were a wetsuit, you'd already be drenched.

Lindt describes this bar, in English, as "Swiss dark chocolate with chocolate mousse filling."  The mousse filling, which comprises the lion's share of this bar, is revealed to contain 36% cocoa solids.  Sorry, Lindt.  36% isn't very dark.  In fact, it's jut a few percentage points above other company's milk chocolate blends.  Lindt never reveals directly what the cocoa solid content of the chocolate enrobing the mousse is.  Thai labeling laws, however, require that the cocoa mass and cocoa butter content be listed on the wrapper on a Thai affixed sticker.  This Swiss "dark" chocolate only measures in at 30%. 

And it gets worse.  The third ingredient on this bar is listed as "hydrogenated vegetable fats."  I abhor such things and go out of my way to avoid.  Hydrogenated oils are more commonly seen in garbage fried snacks like Doritos or crackers.  Or at least they were.  The public is wisening up to the use of these trans fats and U.S. labeling laws now require trans fats to be listed if they're above a certain concentration, so companies are going the extra few meters to put healthier fats in their foods.  Apparently, Lindt isn't one of them.  Not only is it a frugal ploy to use cheaper and inferior vegetable fats instead of cocoa butter, it's even sicker that those oils are the shoddiest unhealthiest oils around.  Any TRUE premium chocolatier wouldn't go near to adding a hydrogenated oil to their craftsmanship.  That's the kind of juvenile stunt you'd expect in a Nestle Bar or a Kit Kat.

Or Lindt, too, I guess.   The bar itself is delicious.  Perfect creaminess, melt-in-the-mouth texture.  If Lindt had pulled all this off naturally, using fine ingredients, this bar would've scored an 8.  Now I'm onto them.  Lindt uses the cheapest stuff they can, adds chemicals, preservatives, and artificial flavors to doctor up their half-assed efforts at chocolatiering whenever it suits them.  This is a well done slick piece of work not unlike most politicians who make it into powerful offices -- and we all know how much integrity they have. 

For these prices, I can afford to buy another brand that really does use the better stuff and delivers flavors from knowledge of quality chocolate-making, not from food science textbooks.  Lindt had me believing she was special.  Now I know she's sleeping with everyone but asking a price as if she's exclusive. Get a stack of these only if you want to dream of eating fine chocolate. When the time comes to actually eat fine chocolate, leave Lindt in the dust, just like Lindt's leaving your clogged trans-fat stuffed arteries.

       

If you liked reading this, consider savoring these reviews:
 Ritter Sport Dark Hazelnut from Germany -- 50% cocoa solids
 Cadbury Flake Luxury from Australia -- 24% cocoa solids
 The Complete Chocolate Republic Index


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The Harry Dandruff Universe

  Lindt makes a dark chocolate Mousse, so dark that it's called mousse au chocolat. Swiss chocolate that is made in Switzerland. Like Swiss bars? See the chocolate republic with Doug of Doug's Republic