Chembake wrote:
> I dont see the point of putting vaniila bean extract in chocolates as
> that product is not supposed to be vanilla flavored ....vanillin only
> tends to improve the chocolate taste and not to overwhelm it...so
> chocolate manufacturers will place the artificial vanilla in it than
> the natural vanilla.

> Why ? nobody is placing artificial dyes in chocolates,,, as far as I
> know...
> So its not just to state that Godiva is loading their products with
> what you call carcinogens....
> BTW...I am not a Godiva Fan....I am only setting the record straight...
>

Vanillin is known to be a skin irritant, according to my handbook of
food additives. Personally, it stings my mouth slightly when I eat it.

I have no such problems with natural vanilla.

As for Godiva "not placing artificial dyes in chcoloates," you are
quite mistaken, Chembake. From the ingredient list for Godiva's
so-called "Platinum collection", I found:

preservatives (tocopherols, potassium sorbate and sodium benzoate)
fake vanilla (vanillin)
soya lecithin
partially hydrogenated palm kernal oil
invertase (whatever that is)
AND TONS OF ARTIFICIAL COLORS (FD&C yellow 6, FD&C
Yello 5, FD&C Blue 1, FD&C Red 40, FD&C Blue 1)
The chocolate was also processed with alkali

A delicious chemical stew in each $30 box!

-alf