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Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gr

Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gramms (aim for 8 gramms if possible). So Mondelez cashes in on the brand name and the still perceived Swissness while selling you cheap chocolate.

gruez 4y ago
> Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gramms (aim for 8 gramms if possible). Could this be explained by the fact that the bar contains other stuff like nougat? They very well might be using "good milk chocolate", but if there's also nougat in there and it has low protein, then it's going to drag down the overall protein ratio.
- voytec 4y ago
  Nougats have 8g proteins per 100g though.
  - sys42590 4y ago
    Agreed, a good nougat also has more than 5.6% of protein. Nuts in general rather rise protein content of chocolate.
- wirrbel 4y ago
  Surely it’s better than Hershey chocolate
  - Macha 4y ago
    Sure, but the problem is in recent years it's gone from three tiers above to one tier above
  - explaininjs 4y ago
    Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit". That said, I'd prefer a good dark to either one. See also: https://www.youtube.com/watch?v=J44svaQc5WY https://www.youtube.com/watch?v=J44svaQc5WY
    - BenjiWiebe 4y ago
      There's Americans that hate Hershey's too. I'm one of them.
  - EntrePrescott 4y ago
    it is… though that bar is really so rock bottom low that it doesn't mean much. In fact, to come think of it, Hershey's chocolate is so abysmally disgustingly bad that I can't think of any chocolate that wouldn't be better.
    - Symbiote 4y ago
      There was a Soviet chocolate bar fortified with cow's blood, but I've never tasted one. A colleague couldn't remember the taste, as there was so little 'real' chocolate to compare it with in his childhood. https://en.wikipedia.org/wiki/Hematogen https://en.wikipedia.org/wiki/Hematogen
      - EntrePrescott 4y ago
        yikes that sounds disgusting. That being said - and while I would, on a philosophical level (being a vegetarian), probably even prefer to eat Hershey's rather than Hematogen, I have no doubt that from a purely gustative point of view (i.e. if I were to taste both in a blind test of different "chocolates"), even that Hematogen would taste better than Hershey's. Hematogen may contain cow blood (which is disgusting if you know what it is you're eating), but Hershey tastes like what I would otherwise only imagine cow vomit to taste like. And one doesn't need to know what's inside to sense the taste.
crazygringo 4y ago
Please be more specific -- are you arguing it should have more milk protein or more cocoa protein? And what ingredient should those replace by mass? The top ingredients in order are: "Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass". The chocolate is 28% cocoa solids. [1] Sounds like high-quality milk chocolate to me. (And there's no vegetable oil or anything.) Do you think Toblerone should be less sweet? Because milk chocolate is always sweet, I don't know of any brand that doesn't have sugar as the first ingredient. [1] https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Toblerone/dp/B00O2FLXQ4 https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Tob...
- sys42590 4y ago
  Cocoa powder and milk powder (or more rarely condensed milk) are expensive and contribute to taste and / or texture. To make cheaper chocolate you increase sugar to save on cocoa (there's a hard lower limit of cocoa content however in many countries and the EU) and milk. Vegan milk-like chocolate also has lower protein contents, but in my opinion it's a different product where this rule of thumb does not apply.
  - crazygringo 4y ago
    OK, what percentage cocoa solids and milk solids do you think Toblerone should have? Because they're already at 28% and 14% respectively. Which seems like plenty, they're not skimping. For comparison, for example, Cailler is 28% and 20% respectively, which is a little bit more milk but that's all. [1] Toblerone doesn't seem like "cheap chocolate". It's just slightly less milky than another premium brand, and has other ingredients like almonds and honey. [1] https://swissmade.direct/shop/swiss-food-and-drink/chocolate/chocolate-bar/cailler-milk-chocolate-100g/ https://swissmade.direct/shop/swiss-food-and-drink/chocolate...
    - sys42590 4y ago
      Toblerone has 62% of sugar, I'd personally consider anything beyond 55% of sugar as cheap chocolate. Also 28% of cocoa is definitely on the lower end, I expect quality chocolate to be at 30% of cocoa.
marcus_holmes 4y ago
Yeah the usual story of a well-know good-quality brand being bought and the new owner cashes out the brand - quality and production costs drop, profits rise until the market realises this is now not a good-quality brand, which takes a few years (or even decades).
xiphias2 4y ago
Sprüngli is definately the leading chocolate brand in Switzerland (the luxury part of Lindt-Sprüngli). I don't even record seeing Toblerone when I was living there (only at the airport for people exporting it as cheap presents).
- Symbiote 4y ago
  I think it's a duty-free-shop present across much of Europe, where it costs double the supermarket price for business travellers who've forgotten about their children. One of the discount supermarkets in Denmark was selling enormous quantities of it, and similar products, when Covid stopped most travel.
- CaptainZapp 4y ago
  While they share an origin story those are now two different companies completely independent from each other. "...in 1845 and opened the well-known shop on Paradeplatz in 1859. In 1892, the chocolate-producing branch of the business split off from the confectionery and now operates independently as Lindt & Sprüngli.[2] Owner of the chocolate factory became Johann Rudolf Sprüngli, son of Rudolf Sprüngli. While his brother, David Robert Sprüngli, was allocated the confectioner's."[0] [0] https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli
Ballas 4y ago
I'm so sick of Mondelez destroying good chocolate and replacing it with what I describe as "Margarine-Chocolate". I refuse to buy anything Mondelez, ruiner of chocolate.

gruez 4y ago

> Toblerone Milk as it can be bought here has only 5.6 gramms of protein per 100 gramms. A good milk chocolade should have at least 7 gramms of protein per 100 gramms (aim for 8 gramms if possible). Could this be explained by the fact that the bar contains other stuff like nougat? They very well might be using "good milk chocolate", but if there's also nougat in there and it has low protein, then it's going to drag down the overall protein ratio.

voytec 4y ago
Nougats have 8g proteins per 100g though.
- sys42590 4y ago
  Agreed, a good nougat also has more than 5.6% of protein. Nuts in general rather rise protein content of chocolate.
wirrbel 4y ago
Surely it’s better than Hershey chocolate
- Macha 4y ago
  Sure, but the problem is in recent years it's gone from three tiers above to one tier above
- explaininjs 4y ago
  Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit". That said, I'd prefer a good dark to either one. See also: https://www.youtube.com/watch?v=J44svaQc5WY https://www.youtube.com/watch?v=J44svaQc5WY
  - BenjiWiebe 4y ago
    There's Americans that hate Hershey's too. I'm one of them.
- EntrePrescott 4y ago
  it is… though that bar is really so rock bottom low that it doesn't mean much. In fact, to come think of it, Hershey's chocolate is so abysmally disgustingly bad that I can't think of any chocolate that wouldn't be better.
  - Symbiote 4y ago
    There was a Soviet chocolate bar fortified with cow's blood, but I've never tasted one. A colleague couldn't remember the taste, as there was so little 'real' chocolate to compare it with in his childhood. https://en.wikipedia.org/wiki/Hematogen https://en.wikipedia.org/wiki/Hematogen
    - EntrePrescott 4y ago
      yikes that sounds disgusting. That being said - and while I would, on a philosophical level (being a vegetarian), probably even prefer to eat Hershey's rather than Hematogen, I have no doubt that from a purely gustative point of view (i.e. if I were to taste both in a blind test of different "chocolates"), even that Hematogen would taste better than Hershey's. Hematogen may contain cow blood (which is disgusting if you know what it is you're eating), but Hershey tastes like what I would otherwise only imagine cow vomit to taste like. And one doesn't need to know what's inside to sense the taste.

crazygringo 4y ago

Please be more specific -- are you arguing it should have more milk protein or more cocoa protein? And what ingredient should those replace by mass? The top ingredients in order are: "Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass". The chocolate is 28% cocoa solids. [1] Sounds like high-quality milk chocolate to me. (And there's no vegetable oil or anything.) Do you think Toblerone should be less sweet? Because milk chocolate is always sweet, I don't know of any brand that doesn't have sugar as the first ingredient. [1] https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Toblerone/dp/B00O2FLXQ4 https://www.amazon.com/TOBLERONE-CHOCOLATE-ALMOND-NOUGAT-Tob...

sys42590 4y ago
Cocoa powder and milk powder (or more rarely condensed milk) are expensive and contribute to taste and / or texture. To make cheaper chocolate you increase sugar to save on cocoa (there's a hard lower limit of cocoa content however in many countries and the EU) and milk. Vegan milk-like chocolate also has lower protein contents, but in my opinion it's a different product where this rule of thumb does not apply.
- crazygringo 4y ago
  OK, what percentage cocoa solids and milk solids do you think Toblerone should have? Because they're already at 28% and 14% respectively. Which seems like plenty, they're not skimping. For comparison, for example, Cailler is 28% and 20% respectively, which is a little bit more milk but that's all. [1] Toblerone doesn't seem like "cheap chocolate". It's just slightly less milky than another premium brand, and has other ingredients like almonds and honey. [1] https://swissmade.direct/shop/swiss-food-and-drink/chocolate/chocolate-bar/cailler-milk-chocolate-100g/ https://swissmade.direct/shop/swiss-food-and-drink/chocolate...
  - sys42590 4y ago
    Toblerone has 62% of sugar, I'd personally consider anything beyond 55% of sugar as cheap chocolate. Also 28% of cocoa is definitely on the lower end, I expect quality chocolate to be at 30% of cocoa.

marcus_holmes 4y ago

Yeah the usual story of a well-know good-quality brand being bought and the new owner cashes out the brand - quality and production costs drop, profits rise until the market realises this is now not a good-quality brand, which takes a few years (or even decades).

xiphias2 4y ago

Sprüngli is definately the leading chocolate brand in Switzerland (the luxury part of Lindt-Sprüngli). I don't even record seeing Toblerone when I was living there (only at the airport for people exporting it as cheap presents).

Symbiote 4y ago
I think it's a duty-free-shop present across much of Europe, where it costs double the supermarket price for business travellers who've forgotten about their children. One of the discount supermarkets in Denmark was selling enormous quantities of it, and similar products, when Covid stopped most travel.
CaptainZapp 4y ago
While they share an origin story those are now two different companies completely independent from each other. "...in 1845 and opened the well-known shop on Paradeplatz in 1859. In 1892, the chocolate-producing branch of the business split off from the confectionery and now operates independently as Lindt & Sprüngli.[2] Owner of the chocolate factory became Johann Rudolf Sprüngli, son of Rudolf Sprüngli. While his brother, David Robert Sprüngli, was allocated the confectioner's."[0] [0] https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli https://en.m.wikipedia.org/wiki/Confiserie_Spr%C3%BCngli

Ballas 4y ago

I'm so sick of Mondelez destroying good chocolate and replacing it with what I describe as "Margarine-Chocolate". I refuse to buy anything Mondelez, ruiner of chocolate.