DailyDirt: No More Pure Chocolate

from the urls-we-dig-up dept

Most folks like chocolate, but there are a few weirdos out there who don't. Sometimes, chocolate is used to mask the flavor of stuff that's good for you (like vitamins or minerals), but for the most part, chocolate lovers want to keep their chocolate free of adulterants. The supply of chocolate might have a hard time keeping up with the growing demand for it, so it could be difficult to preserve the exact same recipes for chocolate that we have now -- and there could be "vintage chocolates" on the market, sold like fine wines, someday. Here are just a few chocolate tidbits for the choco-philes/chocoholics out there. If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.

Filed Under: aging, antioxidants, astaxanthin, cacao, chocolate, esthechoc, flavor, food, gmo, taste
Companies: hershey


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  1. identicon
    Anonymous Coward, 21 Mar 2015 @ 12:07am

    Response to: Anonymous Coward on Mar 20th, 2015 @ 7:53pm

    You can find plenty of chocolate in the US with 20% (or more). What the article is actually talking about is called 'milk' chocolate as opposed to 'dark' chocolate. In other words, this is more about branding and names than anything.
    And IMHO the 'milk' stuff in the US would be more aptly named 'wax'.

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