{"id":919,"date":"2014-02-08T19:29:27","date_gmt":"2014-02-08T18:29:27","guid":{"rendered":"http:\/\/www.stefaneguilbaud.com\/blog\/?p=919"},"modified":"2014-04-18T14:55:12","modified_gmt":"2014-04-18T13:55:12","slug":"tu-veux-un-chocolat-chaud-non","status":"publish","type":"post","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=919","title":{"rendered":"Tu veux un chocolat chaud ? Non !"},"content":{"rendered":"

\"chocobreak\"<\/a>Tu veux un chocolat chaud ? <\/em>Euh, Non merci, enfin\u2026 pas celui-ci !<\/em><\/p>\n

L’accroche du site de Sens\u00e9o ChocoBreak aurait pu me s\u00e9duire
\u00ab\u00a0Pour des moments de pure gourmandise\u00a0\u00bb,<\/strong><\/span>
mais lorsque j’ai lu les ingr\u00e9dients, une partie de la magie s’est envol\u00e9e.
Pour moi un chocolat chaud \u2026 \u00ab\u00a0de pure gourmandise<\/strong>\u00ab\u00a0,
c’est du chocolat, du lait et du sucre, rien de plus.<\/span><\/p>\n

\"choco<\/a>IMPORTANT : Tous les commentaires concernant les E#, sont issus de commentaires de Que Choisir, sp\u00e9cial additif. Retrouvez toutes ces infos dans VISIO-FOOD pages 28 & 29.
* Classement de l’UFC-QueChoisir :
Vert :Aucun effet toxique, autoris\u00e9 sous conditions<\/span>
Orange : Effets toxiques de\u0301montre\u0301s sur l\u2019animal a\u0300 doses e\u0301leve\u0301es<\/span>.<\/span><\/em><\/p>\n

Liste des ingr\u00e9dients :
———————–
<\/em><\/span>Sucre :<\/strong> Je ne suis pas tr\u00e8s surpris de trouver cet ingr\u00e9dient en premier. Chacun ses go\u00fbts, ce n’est pas le mien.
Cacao maigre en poudre (14%)<\/strong> : Seulement 14 %, pour une boisson au chocolat ?
Lait \u00e9cr\u00e9m\u00e9 en poudre<\/strong> : Pourquoi tant de d\u00e9coupages ? D’abord du lait \u00e9cr\u00e9m\u00e9 (en poudre !!)\u00a0 puis de la poudre de lait (voir plus bas), puis de la prot\u00e9ine de lait (voir plus bas).
Mati\u00e8re grasse v\u00e9g\u00e9tale hydrog\u00e9n\u00e9e<\/strong> : Le sujet m’\u00e9nerve. Relisez mes posts pr\u00e9c\u00e9dents<\/a>
Sirop de glucose<\/strong> : Et encore du sucre, mais sous une forme pour donner du moelleux. Le glucose est un glucide pur fabriqu\u00e9 \u00e0 partir d\u2019amidon de ma\u00efs ou de f\u00e9cule de pomme de terre, qui a l’avantage de ne pas cristalliser.
Poudre de lait \u00e9cr\u00e9m\u00e9<\/strong> : Le lait est p\u00e9rissable et son transport couteux. La poudre concentre ces deux avantages. Toutefois, d’aucuns d\u00e9noncent les concentrations possibles de plombs ou autres contaminants.
Prot\u00e9ine de lait<\/strong> : Est-ce la cas\u00e9ine, qui est une prot\u00e9ine du lait , pour servir d’\u00e9mulsifiant ?
Sel<\/strong> : Bravo, un exhausteur de go\u00fbt tel que le sel pour rehausser la saveur ?! Un z\u00e9ro point\u00e9.
Stabilisant E 452<\/strong> : * Phosphate de calcium, Polyphosphate, (<\/span>utilis\u00e9 aussi en tant qu’agent de texture – pour recr\u00e9er quelque chose qui ressemble au produit original, mais \u00e0 moindre co\u00fbt<\/em>)<\/span>
Stabilisant E 340<\/strong> : * Phosphate de potassium (utilis\u00e9 aussi en tant qu’acidifiant, s\u00e9questrant, agent de texture ou antioxyg\u00e8ne.)<\/span>
G\u00e9lifiant E 341<\/strong> : * Phosphate de calcium (utilis\u00e9 aussi en tant qu’acidifiant, correcteur d’acidit\u00e9 ou antioxyg\u00e8ne.)<\/span>
G\u00e9lifiant E 551<\/strong> : * Dioxyde de silicium<\/span>
Ar\u00f4mes<\/strong> : Un ar\u00f4me, mais mince c’est pas possible de lire cela. Ar\u00f4me de quoi encore ? Le chocolat ne suffit peut-\u00eatre pas \u00e0 14 % ?
\u00c9mulsifiant E 481<\/strong> : * Ste\u0301aroyl-2-lactylate de sodium (utilis\u00e9 aussi en tant qu’agent de texture.)
———————–
<\/em><\/span><\/span>Non, je n’en veux pas. Je d\u00e9sob\u00e9is \u00e0 cet aliment ().<\/p>\n","protected":false},"excerpt":{"rendered":"

Tu veux un chocolat chaud ? Euh, Non merci, enfin\u2026 pas celui-ci ! L’accroche du site de Sens\u00e9o ChocoBreak aurait pu me s\u00e9duire\u00ab\u00a0Pour des moments … <\/p>\n","protected":false},"author":1,"featured_media":928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,7],"tags":[],"class_list":["post-919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation","category-coups-de-gueule"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/02\/chaudcolat.jpg?fit=800%2C435&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8a0UX-eP","jetpack-related-posts":[{"id":2336,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=2336","url_meta":{"origin":919,"position":0},"title":"Cacao maigre et prix fort !","author":"SG","date":"23 novembre 2016","format":false,"excerpt":"J'ai une affection particuli\u00e8re pour le chocolat et le cacao. Mais, pour un vrai chocolat, un produit sans artifice et sans cache mis\u00e8re \u00e0 grand renfort de sucre.\u2028 Un chocolat digne de ce nom, issu d'une s\u00e9lection de f\u00e8ves (dont la plus r\u00e9put\u00e9e est la f\u00e8ve Criollo cultiv\u00e9e au P\u00e9rou,\u2026","rel":"","context":"Dans "Alimentation"","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/11\/truffecacao.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/11\/truffecacao.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/11\/truffecacao.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2016\/11\/truffecacao.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":854,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=854","url_meta":{"origin":919,"position":1},"title":"Chaud cacao !","author":"SG","date":"25 d\u00e9cembre 2013","format":false,"excerpt":"Le cacao. Souvenir de notre enfance\u2026 occidentale. D\u00e9j\u00e0, en 1920, des marques mettaient en avant le fait que leur chocolat \u00e9tait \u00ab\u00a0peu sucr\u00e9 et digestif\u00a0\u00bb. Qu'en est-il aujourd'hui\u2009? L'origine du cacao Le cacao semble venir du bassin amazonien, les premi\u00e8res traces sont retrouv\u00e9es en Am\u00e9rique Centrale et plus particuli\u00e8rement au\u2026","rel":"","context":"Dans "Actualit\u00e9s"","block_context":{"text":"Actualit\u00e9s","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=8"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/cacaofeve.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/cacaofeve.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/cacaofeve.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/cacaofeve.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1034,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=1034","url_meta":{"origin":919,"position":2},"title":"France 5 \u2022 Chocolat","author":"SG","date":"18 avril 2014","format":false,"excerpt":"Petit passage t\u00e9l\u00e9 le DIMANCHE 20 AVRIL 2014, 20h40, sur France 5 ! Je pr\u00e9sente ma vision \"marketing\" du chocolat en France. https:\/\/vimeo.com\/105872995 Le th\u00e8me : Chocolat, la poule aux oeufs d'or R\u00e9sum\u00e9 de France 5 \u00c0 P\u00e2ques, les oeufs, les lapins et les poules envahissent les vitrines des chocolatiers,\u2026","rel":"","context":"Dans "Actualit\u00e9s"","block_context":{"text":"Actualit\u00e9s","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=8"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/04\/chocopoudre.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/04\/chocopoudre.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/04\/chocopoudre.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/04\/chocopoudre.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":840,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=840","url_meta":{"origin":919,"position":3},"title":"Le chocolat existe t-il ?","author":"SG","date":"8 janvier 2014","format":false,"excerpt":"Ajout suite \u00e0 l'actualit\u00e9 du 19 f\u00e9vrier 2014 \"Vas t-on vers une p\u00e9nurie de chocolat ?\" Cette question am\u00e8ne tout un lot de r\u00e9ponses et de nouvelles questions Pour cette ann\u00e9e, nous avons utilis\u00e9 autant de cacao que le monde entier a pu en produire, soit 4 millions de tonnes\u2026","rel":"","context":"Dans "Alimentation"","block_context":{"text":"Alimentation","link":"https:\/\/www.stefaneguilbaud.com\/blog\/?cat=1"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/chocotablette.jpg?fit=800%2C435&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/chocotablette.jpg?fit=800%2C435&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/chocotablette.jpg?fit=800%2C435&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.stefaneguilbaud.com\/blog\/wp-content\/uploads\/2014\/01\/chocotablette.jpg?fit=800%2C435&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2273,"url":"https:\/\/www.stefaneguilbaud.com\/blog\/?p=2273","url_meta":{"origin":919,"position":4},"title":"Go\u00fbter des enfants : faute aux parents ?","author":"SG","date":"2 novembre 2016","format":false,"excerpt":"Depuis toutes ces ann\u00e9es, je rencontre des consommateurs avertis, d\u00e9munis, atterr\u00e9s\u00a0ou tout simplement d\u00e9pass\u00e9s par les ing\u00e9rences permanentes du marketing, fer-de-lance de l'agro alimentaire. 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L'un des ingr\u00e9dients de ces biscuits m'a interpell\u00e9. N'\u00e9tant pas subventionn\u00e9, et ne souhaitant surtout pas l'\u00eatre malgr\u00e9 certaines propositions, je l'ai achet\u00e9 imm\u00e9diatement avec mes propres deniers, afin de le d\u00e9cortiquer et l'ai go\u00fbt\u00e9 :) !! 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