Friday, September 5, 2014

Broma:Ghirardelli's(Lindt & Sprüngli's) Fake Cocoa Butter 'White Choclate

Broma:Ghirardelli's Fake Cocoa Butter 'White Choclate
A while back I wrote an email to Ghirardelii of San Francisco -  or now as part of the Lindt & Sprüngli corp - Ghriradelli of Switzerland and asked to verify or deny that they produced their own cocoa butter using the Ghirardelli 'broma' process.O eceived no reply and that's exactly because multi-national corporations  have become so corrupt and beyond the need to explain or acknowledge the inferior ingredients they now use such as artificial versions of cacao butter.I'm just durprided the 'chocolate'tast to the extent it has even a bit of the taste of natural cacao from beans is not just articial 'chocolate flavor' as well.

Saturday, December 8, 2012
Ghirardelli Broma:Chocomuseo Alain Schneider,thechocolatelife.con Clay Gordon promote fraudulent cocoa butter claim,Why ?
by Tony Ryals

Before beginning this blog and my continued complaint and further documentation of the Chocomuseo chain in Peru,Guatemala,Nicaragua,etc.,of (Mitchell Bodian),Alain Schneider and his girlfriend and their involvement in the Ghirardelli lie along with Clay Gordon the self promoting,'chocolate expert',who acknowledges involvement with myriad 'start up' companies that sound like stock fraud money laundering ops,I thought I'd provide this link from an ex member of his website who also feels their is something unethical and sleazy about Clay Gordon......


  1. Ghirardelli shells out $5m to settle 'fake' white chocolate suit 25, 2014Share
    The US Food and Drug Administration (FDA) says that products labeled 'WhiteChocolate' must contain a minimum of 20% cocoa butter and ...

  1. Chef, scientist discuss chocolate

    The Morning Sun-Aug 27, 2014
    Ghirardelli has dealt in chocolate since 1865, and Rodolphe Lindt was ... Malczewski said white chocolate is made up mostly of cocoa butter ...
  2. Ghirardelli shells out $5m to settle 'fake' white chocolate suit 25, 2014Share
    Lindt & Sprüngli's US subsidiary Ghirardelli Chocolate has settled a class ... baking chips includes no white chocolate, cocoa or cocoa butter.

Convergent Evolution:Coffee,Cacao Evolved Caffeine Molecule Independently For Same Purpose

Convergent Evolution:Coffee,Cacao Evolved Caffeine Molecule Independently For Same Purpose

Coffee developed caffeine independently from its cousin cacao: study


Geoffrey Mohan

Scientists have unveiled the genome of the coffee plant.
Los Angeles: Researchers have pieced together the genetic atlas of the two most commonly cultivated species of coffee plant and uncovered a rather independent streak in their evolution.
Coffee developed its caffeine-generating capacity independently from its cousin, cacao, according to the first whole genome study published online in the journal Science.
The international team that spent years piecing together coffee's genome suggests that the capacity to produce caffeine has developed independently at least twice, in cacao and coffee, in what's known as convergent evolution. (Koalas and humans, for instance, have fingerprints, and widely divergent animals have developed prickly outsides to protect their gooey insides.)
Scientists used crushed stems, leaves and flower parts to assemble the genome.
Scientists used crushed stems, leaves and flower parts to assemble the genome.
Compared with its close relatives and ancestors, coffee harbours larger families of the genes linked to aroma and bitterness and has a wider array of genes linked to caffeine production, the study found.

How those new genes popped up and proliferated appears to be a series of small, fortuitous accidents, the study suggests. Neighbouring genes were duplicated by a process roughly equivalent to erratic coding and processing in a computer. Unlike computers, biological systems are ruthless housekeepers, shucking duplicates like excess baggage. Sometimes duplicates develop their own specialty, which appears to be what happened in the case of coffee, the authors suggest.
"A small percentage of them survive, either by splitting functions or evolving new ones," said study co-author Victor Albert, an evolutionary biologist at the University at Buffalo, part of the State University of New York. "In the case of caffeine genes, we have a series of duplications that occurred all next to each other, which gave rise to enzymes that catalyse different steps" in caffeine production.
Evolution favoured caffeinated plants because caffeine repels insects that prey on its leaves and halts the germination of seeds from competing plants, giving the plant a niche in which to thrive. Recent research also has suggested caffeine can help orient beneficial pollinators toward the coffee flower, Dr Albert said.
Duplication of an entire genome is thought to be the driving force in the rise of new species and wide diversification of life. But coffee appears to have taken the slower, piecemeal approach of small duplications. That could mean biologists have been underestimating its relative importance, Dr Albert said.
The largely French team used crushed stems, leaves and flower parts from Coffea canephora and its hybrid offspring, Coffea arabica, to assemble the genome, which consists of 710 million building blocks.
Los Angeles Times

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