4 hours ago, Tri2Cook said:
I understand that. The difference is, you're not saying in regards to having to list what you're using on your labeling "That does seem at odds with high quality direct-trade chocolate and the ethos we hope to uphold." If having to let people know what's in the box is at odds with your ethos then it seems like that same ethos would want you to not put anything in the box you'd not feel good about listing. Unless I misunderstood and he was saying that a blanket listing of the ingredients used without listing out each one individually for each chocolate would violate that ethos. In which case, I don't get it because you'd still be letting them know everything they'll be eating with the blanket statement.
I agree with that ethos too, but have been making exceptions for CB colors. Like those restaurants who say ‘we buy organic when possible’ ... I use fair trade chocolate, no corn syrup in anything, and grind my own hazelnut paste instead of buying the ones with hydrogenated oils. But colorful Easter eggs and multicolor bonbons get so many positive reactions. They are fun to do and I accept mortality so don't personally worry about a few micrograms of titanium dioxide. My problem with adding colorants to labeling is that there’s never enough space! I appreciate this discussion because maybe there is a better way. Last winter I made sure to order the approved-as edible luster dust. Will I now throw out all my chef rubber colors? Probably not, but OP has a good point.
edited to add: also, the colored pieces are a small minority of what I sell so that's another reason why I don't worry more about being 100% pure and natural. Cocoa-dusted truffles and solid bars are my main products, colorful stuff is only at big holidays.
