http://montblancgourmet.com/blog/archive/high-fructose-corn-syrup-vs-sugar/ Good Chocolate is Serious Business. Tue, 06 Jan 2009 01:54:04 +0000 http://wordpress.org/?v=2.5.1 http://montblancgourmet.com/blog/archive/high-fructose-corn-syrup-vs-sugar/#comment-333 Michael Mon, 08 Sep 2008 21:04:26 +0000 http://montblancgourmet.com/blog/?p=16#comment-333 Kim, I was interested in your response because it does point to the very subtle differences similar ingredients can make. We taste test every product that we make, and in our lab are always surprised how different identical formulations taste when there is only one different ingredient such as a sweetener, cocoa powder, or vanilla from a different supplier. At the end of the day, we end up choosing what we think offers the best balance of taste among all of the different flavors. Thanks for the comment, and it was great hearing from you! Kim,
I was interested in your response because it does point to the very subtle differences similar ingredients can make. We taste test every product that we make, and in our lab are always surprised how different identical formulations taste when there is only one different ingredient such as a sweetener, cocoa powder, or vanilla from a different supplier. At the end of the day, we end up choosing what we think offers the best balance of taste among all of the different flavors. Thanks for the comment, and it was great hearing from you!

]]> http://montblancgourmet.com/blog/archive/high-fructose-corn-syrup-vs-sugar/#comment-242 Kim Moore Tue, 02 Sep 2008 23:12:40 +0000 http://montblancgourmet.com/blog/?p=16#comment-242 Hi, Michael: I don't know if you know that, in the 1970's, I was the General Manager of the Good Earth Restaurant, a chain of five, made-from-scratch, three-meal, "Natural Food" eateries. Our tea line of Good Earth Teas is still in the marketplace. It's now owned by Tetley (Tata). Anyway...at the time, we had the largest Natural Foods Bakery/Commisary on the West Coast. One of the items that we baked was a Giant Carob Chip Cookie. As an experiment, we tried making and testing two different recipes. They were the same, with the exception of the sweetener. One contained 100% cane sugar and one contained100% beet sugar. When offered blind samples of both cookies (they appeared identical, visually), more than 80% of the samplers picked the cookie made with cane sugar as their favorite. We could never expain the "how" of it, since, in theory, they are both crystalline sucrose. Hi, Michael:
I don’t know if you know that, in the 1970’s, I was the General Manager of the Good Earth Restaurant, a chain of five, made-from-scratch, three-meal, “Natural Food” eateries. Our tea line of Good Earth Teas is still in the marketplace. It’s now owned by Tetley (Tata). Anyway…at the time, we had the largest Natural Foods Bakery/Commisary on the West Coast. One of the items that we baked was a Giant Carob Chip Cookie. As an experiment, we tried making and testing two different recipes. They were the same, with the exception of the sweetener. One contained 100% cane sugar and one contained100% beet sugar. When offered blind samples of both cookies (they appeared identical, visually), more than 80% of the samplers picked the cookie made with cane sugar as their favorite. We could never expain the “how” of it, since, in theory, they are both crystalline sucrose.

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