Chocolate makers like Hershey and Mondelez face tougher trading conditions over the next year as they attempt to pass on soaring cocoa costs to cash-strapped consumers who are cutting back.
Do most modern chocolates even use cocoa besides a hint of a single molecule? At least reading the ingredients list, cocoa butter which was the entire point of chocolate is all but gone.
cocoa butter which was the entire point of chocolate is all but gone.
Cocoa butter is just the fat from the cocoa bean. Cocoa powder would be the other half which contains the chocolate flavor we all know an love. Cocoa butter, Cocoa powder, and sugar are the basic main ingredients in a chocolate bar.
I’m aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The “chocolatey” taste already wasn’t based in cocoa in modern industrialized bars.
I’m questioning how much actual cocoa by volume is present nowadays.
Do most modern chocolates even use cocoa besides a hint of a single molecule? At least reading the ingredients list, cocoa butter which was the entire point of chocolate is all but gone.
Cocoa butter is just the fat from the cocoa bean. Cocoa powder would be the other half which contains the chocolate flavor we all know an love. Cocoa butter, Cocoa powder, and sugar are the basic main ingredients in a chocolate bar.
I’m aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The “chocolatey” taste already wasn’t based in cocoa in modern industrialized bars.
I’m questioning how much actual cocoa by volume is present nowadays.
Depends on the brand.
I only eat Scharfenberger for the most part. It’s legit.