Chocolate tasting 2016 - Revision history

Rachel at 11:25, 13 November 2018

2018-11-13T11:25:48Z

2016-06-26T08:32:27Z

2016-06-26T07:43:49Z

2016-06-26T07:41:15Z

2016-06-26T07:40:01Z

2016-06-26T07:38:49Z

2016-06-26T07:38:31Z

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2016-06-26T07:34:05Z

← Older revision		Revision as of 11:25, 13 November 2018
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	(and please let us know if you are interested in participating! - but first we need to quantify the flavanol levels! Any help in that regard would also be very appreciated!)		(and please let us know if you are interested in participating! - but first we need to quantify the flavanol levels! Any help in that regard would also be very appreciated!)
		+
		+	[http://wiki.hackuarium.ch/w/AGiR!_for_genomic_integrity#Really_fun_initial_citizen_science_trial_-_testing_chocolate.27s_effects_on_genomic_integrity Here] is more info about this project!!

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-On 26 May 2016 was the 99th open hackuarium night at the space in Renens! <br>
+On 26 May 2016 was the 99th Open Hackuarium night at the space in Renens! <br>
 For the DIYbiology project of AGiR! we tasted chocolates!<br>
 [[File:Gianpaolo.jpg|200px]]
-It came from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties.
+They came from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties.
 [[File:Conchage.jpg|border|200px]]

← Older revision		Revision as of 07:43, 26 June 2016
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	Thanks in advance to '''you''' too! :)		Thanks in advance to '''you''' too! :)
		+
		+	(and please let us know if you are interested in participating! - but first we need to quantify the flavanol levels! Any help in that regard would also be very appreciated!)

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-people gave their opinions in the end on their preferences.
+people gave their opinions on their preferences.
-In the end all four grand cru chocolates were preferred to the commercially available dark chocolate!<br>
+In the end, all four 'grand cru' chocolates were preferred to the commercially available dark chocolate!<br>
 Here is a link to a spreadsheet output with the data.
 [[http://wiki.hackuarium.ch/images/a/a5/ChocolateTastingMay2016.pdf]]
-Thank you very much to the Master Chocolate maker of Gruyere, Richard Uldry, for such a great 'atelier' [[File:Atelierchoc.jpg|200px]] [[File:50%cocoabutter.jpg|200px]]and helping inspire us in this project…
+Thank you very much to the Master Chocolate maker of Gruyere, Richard Uldry, for such a great 'atelier' [[File:Atelierchoc.jpg|200px]] [[File:50%cocoabutter.jpg|200px]] and helping inspire us in this project…
   [[File:Atelierchocmaitre.jpg|border|300px]]

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 [[File:Conchage.jpg|border|200px]]
 Here is the [https://picasaweb.google.com/102396335337311880484/6300393196497399393?authkey=Gv1sRgCOLtkuPRnLuLXg link to a gallery of images]!
 Here is a link to a spreadsheet output with the data.

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 On 26 May 2016 was the 99th open hackuarium night at the space in Renens!
-We tasted chocolate from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties.
+It came from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties.
 [[File:Conchage.jpg|border|200px]]
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 Looking forward to see how all this might impact citizen science and the cheek cell project!
-Thanks in advance to You too!  :)
+Thanks in advance to '''you''' too!  :)