Difference between revisions of "Chocolate tasting 2016"
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| − | On 26 May 2016 was the 99th | + | 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> | For the DIYbiology project of AGiR! we tasted chocolates!<br> | ||
[[File:Gianpaolo.jpg|200px]] | [[File:Gianpaolo.jpg|200px]] | ||
| − | + | They came from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties. | |
[[File:Conchage.jpg|border|200px]] | [[File:Conchage.jpg|border|200px]] | ||
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| − | 15 people gave their opinions | + | 15 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. | Here is a link to a spreadsheet output with the data. | ||
[[http://wiki.hackuarium.ch/images/a/a5/ChocolateTastingMay2016.pdf]] | [[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]] | [[File:Atelierchocmaitre.jpg|border|300px]] | ||
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Thanks in advance to '''you''' too! :) | Thanks in advance to '''you''' too! :) | ||
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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!) | ||
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| + | [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!! | ||
Latest revision as of 11:25, 13 November 2018
On 26 May 2016 was the 99th Open Hackuarium night at the space in Renens!
For the DIYbiology project of AGiR! we tasted chocolates!
They came from Richard Uldry of Gruyere - four of his fabulous dark 'grand cru' varieties.
Here is the link to a gallery of images!
15 people gave their opinions on their preferences.
In the end, all four 'grand cru' chocolates were preferred to the commercially available dark chocolate!
Here is a link to a spreadsheet output with the data. [[1]]
Thank you very much to the Master Chocolate maker of Gruyere, Richard Uldry, for such a great 'atelier' 
and helping inspire us in this project…
Who would have guessed the white fruit around cocoa beans would have an almost banana flavour!?
Looking forward to see how all this might impact citizen science and the cheek cell project!
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!)
Here is more info about this project!!