Difference between revisions of "Chocolate tasting 2016"
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Here is the [https://picasaweb.google.com/102396335337311880484/6300393196497399393?authkey=Gv1sRgCOLtkuPRnLuLXg link to a gallery of images]! | Here is the [https://picasaweb.google.com/102396335337311880484/6300393196497399393?authkey=Gv1sRgCOLtkuPRnLuLXg link to a gallery of images]! | ||
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| + | 15 people gave their opinions in the end on their preferences. | ||
| + | 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. | ||
Revision as of 07:40, 26 June 2016
On 26 May 2016 was the 99th open hackuarium night at the space in Renens!
For the DIYbiology project of AGiR! we tasted chocolates!
It 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 in the end 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! :)