Quality. Chocolate. Squared. Three little words whose impact goes a long way. Though its global reach extends to 80 countries, Ritter Sport has its roots in Waldenbuch, a town in Germany where the streets are said to smell of chocolate.
I’m not really sure when chocolate chickens were officially born, but it puts a smile on my face to know that they exist. What I can tell you is that chocolate eggs, at least in the form of the Cadbury Creme Egg we know today, first hatched in 1971, replacing an earlier type of creme-filled egg the company launched in 1923.
In the spirit of Easter, let’s talk more about Cadbury Creme Eggs.
Cola-flavored candy ranks pretty high in my top 5 favorite types of candy. Wonka Bottlecaps, Haribo Happy-Cola Gummi Candy, and Soda Pop Shoppe Jelly Belly jelly beans have been perpetual favorites. But… change is a comin’ around here and there’s a new kid in town. He’s shiny, long-lasting, delicious and named Cola Ball. Sweets4MySweetie, a retro and European candy shop in Canada, is chock full of ‘em.
These fellows are fantastic! They’re round, silver balls that, yep, you guessed it, taste like cola. And, as if a long-lasting cola flavor wasn’t enough, as a bonus, they also look like ammunition. While I now enjoy this particular trait of cola balls, I was less than thrilled at first. Imagine my surprise when I opened a box of what I assumed was candy and found a nondescript baggie of large BBs!
I love everything about Ritter Sport chocolate. I love that it’s a family-owned business since 1912. I love the cheerful colors of the wrappings. I love the squareness of the bars. I love that there are so many unique flavors – Butter Biscuit, Yogurt, Milk Chocolate with Strawberry Creme – and regular Dark and Milk chocolate, too. Most of all, I seriously love the taste of this chocolate. It’s all incredibly good! I’m talking, “I want to try every variety ever made and will hunt for them across the globe”, obsessively good.
Let’s say you return home from the market with a big Yukon Gold potato to go with your steak. You’re ready to bake the potato when you notice some fine print on a small sticker. It reads: “Contains salt, milk substitutes, artificial sour cream, onion, bacon and cheddar cheese flavor; 7% real potato.” Although you might like the sound of those add-ons, you certainly wouldn’t think you were holding a potato in your hand, would you? Of course not. A potato is 100% potato. Those other things might go great on your spud, but you want to start with an actual potato, don’t you? Of course.
And yet, this potato scenario exactly mirrors what happens when you buy any mass produced chocolate bar. All of them have around 7% cocoa and cocoa butter, and fill in the other 93% with sugar, milk substitutes, vegetable oils, soy lecithin and fake vanilla (called “vanillan”). Yes, you read correctly. Ninety percent or more of your supposed chocolate bar has nothing to do with chocolate, and yet it’s called chocolate!
Why is that, you ask? You won’t be surprised to learn that it’s due to history, greed and a disregard for quality. The cocoa in a nominal chocolate bar is by far the costliest ingredient, so makers want as little of it as possible. And we’ve called this food chocolate for so long that we associate the name with something very far from the cocoa bean.
Enter good chocolate, which has only been around since 1987, when chocolatiers figured out a way to bring out the distinct flavors of the cocoa bean in high percentage formulas without the high acidity and bitterness overwhelming the taste. (Why you don’t want any more than 70-75% cocoa; sugar, cocoa butter and vanilla round out the cocoa bean flavor best.) These artisan chocolates have a concern for quality and flavor. You’ve seen all those dark chocolate bars with percentages on the front, right? That comes from wishing to trumpet the fact that these bars have more cocoa credibility, and it’s a great trend. Except for one thing.