I recently had something sold as chocolate that contained 0% cocoa, its just a chunk of palm oil. First time I have ever had chocolate so bad I threw it in the bin. I can also taste it in Cadburys now, or they have increased their palm oil amount since I had eaten it previously.
I will be checking ingredient lists more often when buying chocolate now. If palm oil is the main ingredient it can fuck off.
I mean, isn’t “white chocolate” 0% cocoa?
No solids, it should be made of cocoa butter. In the shit one I had they replaced all of the cocoa butter with palm oil. Tbh I don’t think they should legally be able to call it chocolate.
Funny how the milk industry fought so hard to ban the use of milk on vegetable products. Now they are all called drink. But there was no confusion to the public just a dick move.
Yet here where the intention is clear to see something which is not it, this is magically ok.
Which country did that? Cause here in the US, we still have milk everything. Oat milk, almond milk, soy milk, you name it.
this is what comes to mind. I don’t know when the switch was made but everything is drink here:
Many, many places. It’s so strongly regulated here, I think they even have to call it goat drink, too! The cow lobby is bullish, I tell you.
Okay name one.
No that does not exist. Just the plant produxta
Oh yeah I remember that. Because of their pettiness I stopped using milk, only thing I used it for as porridge and I use water instead now. Looked it up and you get the water boiling and can cook it at a higher temperature without it burning to the pan. Ends up fairly creamy still without using cows milk. Also costs less to make.
they aren’t they can call it chocolatey or something similar but there has to be a certain amount of cocoa to be called chocolate
cocoa butter, sugar, milk solids. No cacao.
I took two bites and had to spit it out
That’s how I reacted the first time I tasted Hershey’s chocolate.
Inb4: butyric acid
A somehow necessary ingredient in Hershey’s which lingers unpleasantly on the palate, otherwise known as a stomach acid which imbues your vomit with the unmistakeable flavor of vomit
Whyyyyyyyyy
Actually this goes back to the early days of Hershey’s. As part of their drive to produce affordable chocolate, their main formulation was developed around slightly spoiled milk, which has an acidic taste. That’s why all Hershey’s chocolate since the beginning of time has had that ‘vomit flavor’. Obviously they’re not allowed to use spoiled milk anymore, but they wanted to taste the same as it always has. So they add the acid as an ingredient to replicate the same flavor.
I know m&ms are Mars but those little bits of poison have also tasted like vomit for decades. I can’t even watch people choke those friggen things down. Smarties or death.
Smarties are nestlé, so it’s probably both.
Stomach acid is hydrochloric acid.
Yes, but butyric acid is produced in the stomach by fast breakdown, and it’s very easy for humans to detect.
hershey isnt real chocolate, they add a bitterent that why it taste like shit, i think its butyric acid.
Mmm, pukey
It doesn’t taste like shit, it tastes like spoiled milk
Uhhh the finest sour milk the free market can bare pls
the finest one is when it LOOKS like tofu.
Candy makerscapitalistsFTFY
Yeah it would be really nice if the media could distinguish a bit better between “actual expert at thing X that has done it for a long time and gives a shit” versus “people/corporations that started with tons on money and think they could end up with slightly more by misleading fans of X and building the infrastructure to efficiently enshittify it”
edit to add: I was supposed to quip at the end of my post that oh yeah, the media and journalism are “products” that are no different, and in fact worse. Look at who owns the big outlets. gross.
I only eat the opposite type of chocolate, that being chocolate so dark its 90-97% coco content. I want my chocolate so natural, earthy, and bitter that it tastes similar to chocolate (that’s just my preference not that it makes me any better or worse than anyone else).
I’ll say it, it makes you better. (This is not biased, I just so happen to also have that same preference)
Dark chocolate is quite healthy, specifically coco is known to have healthy properties and the darker it is the less sugar.
I think real dark chocolate can actually be good for you. Shame I like the crap stuff. But not this crap, this shit tastes like you’ve talked up a bit of stomach bile while you were chewing.
Absolutely, its still an acquired taste but it can have health benefits (of course if you don’t like the taste then the health benefits probably aren’t worth it).
i do the same, its either 90-100% if im lucky to find 100% thats not part of the baking aisles.
Another way of reminding us there is enshittification.
Nearly no one touches the chocolates at most supermarkets I went to. Far cry from when 40 years ago, workers from overseas would include chocolate bars in care packages.
That real cocoa are mostly from developing countries, not all are politically stable.
We have an inflation target now, they either raise prices or shrinkflate. Its much easier to shrinkflate.
“One German brand, the Nestlé-owned Choco Crossies, recently announced it was eliminating cocoa altogether from its new Snack Vibes line, replacing it with ChoViva, a lab-grown chocolate alternative made from fermented sunflower and grape seeds.”
How the fudge did we end up in this dystopian nightmare? ಥ_ಥ
Child slavery is frowned upon just enough that they have eliminated real cocoa. People won’t pay for non-slave rates, so they have to go with synthetic product.
i get a single fair trade dark chocolate bar every week or two & let the squares melt against the roof of my mouth. lately it’s been hu cashew butter & raspberry. usually a couple of squares satisfies my cravings. occasionally i make fudgy brownies with fair trade dutch processed cocoa if i’m really fiending. a chocolatier in a yt video said “eat less chocolate so you can eat a higher quality chocolate” & i took that to heart.
We continued releasing more and more carbon dioxide into the atmosphere for decades after learning that it was causing increasingly extreme weather
By coveting.
There’s a scene from Band of Brothers, two GIs meet a French family on D-Day. One of the soldiers offers the boy, 4 or 5 years old, a chocolate bar. The boy smiles from ear to ear when he tastes it. His father says, “Thank you. He’s never had chocolate before.”
Imagine that. Imagine living in a society where chocolate is considered an exotic food. That’s how the world was, for almost all of human history. You live in Norway and you want a lemon? HA! Tough shit, you’ll never even know what lemon smells like.
But, at some point, Americans got used to having every delicacy from every corner of the world. We forgot that each nibble of chocolate is exotic. That the beans aren’t native to our country. That most people in the world can’t afford real chocolate except as a rare treat. And look at us now - just like the rest of the world.
Cyanide is “natural”. Not everything “natural” is good for you. I’m all for alternatives, although as with any other thing, they need to study them to make sure they’re safe. Like aspartame, which is one of the most studied substances on earth. It’s safe. And it’s a fantastic tool to have - saying this as a diabetic, but artificial sweetners gives us the ability to make tasty foods that save calories/carbs, which is something most people can use.
So I don’t know about ChoViva in specific, but if there’s an alternative to cocoa that doesn’t rely on slave labour and isn’t harmful… I’m all for it.
Lab-grown? Lab-GROWN? What fucking part of the metal tank has the growing area?
The hydroponic lab?
Shits like a century old.
Also I don’t think the term Lab Grown would really apply in this case. Unless I’m wrong I’m pretty sure the term would be lab synthesized, unless they are just using the materials to rend down into building blocks to grow cocoa artificially via some type of cellular manipulation method.
probably synthesized, sunflower/grapeseed mixture. probably just turn the seeds intoa pulp and made it into faux-colate.
lol GRAPESEEDS.
What’s wrong with the carob bean?
There is no corner they aren’t willing to cut.
Well obviously it sucks that the fake cocoa is disgusting, but I have to say I kinda am for the effort of trying to create an alternative, given how the cocoa producers are notorious for exploiting child labor and how terrible it is for the environment
Buy Tonys. The alternatives are bad for you
too bad they dont have 90+%
I only want ever want hazelnuts or something crunchy and milkchocolate. Not refined enough for dark chocolate
Pretty interesting that this was something I remember being warned about 26 years ago
They are also sounding the alarm bells for bananas, arabica beans, soy beans and corn…
My recollection is that around the time I was being told chocolate was going extinct, they were also telling me soy bean futures were the best investment
Hey I started a new community: Enshitification.
I posted this Reese’s article the other day.
It’s for articles like this but also personal experiences, like things you noticed going to shit.
So if you want to rant a bit about a product quality decrease, feel free to post about it there.
Gotta love capitalism
It’s not capitalism alone, it’s climate change also that is disrupting cocoa yields and makes prices go through the roof.
Climate change and capitalism are inseparable
Well, it would be an interesting thought experiment if instead of capitalism, socialism had won in 1989. I can tell you one thing from my own knowledge: at least the soviets didn’t give sh*** about the environment. Again: not defending capitalism here.
And before anybody snaps: i hate capitalism.
Sorry, I was listening to some upbeat music and before I could help myself, I looked down and my hands and realized it was too late. :(
How to say you come from the States without saying you come from the States.
You vill eat the chocolate-style cube.
A buddy of mine has everything but his birthday is coming up …. I found the ideal indulgence: a $20 chocolate bar!
No it’s not one of those monsters, it’s normal sized. But it’s single sourced beans, gold medal award winning, local farm fresh dairy , infused with whiskey from a local distillery. That’s something he’s never had!
wf sells that kind of bougie chocolate in thier “gourmet specialty” sections, almost nobody buys it though, only as a gift since its expensive asf, fair trade single origin i believe too.
