The Adventures of Cindy Li
Don’t mess with my USA chocolate
April 24 , 2007 4 comments
Once upon a time
The chocolate melting in my mouth was too hard to resist and I started trying this wonderful heavenly concoction from other countries. Granted the US chocolate isn’t as creamy (yes I admit it) as other countries but wait a minute it’s going to be worse? After reading this article from the register it might be true. The deadline is tomorrow
How to help
YOU NEED TO RESPOND TO THE U.S. FOOD & DRUG ADMINISTRATION BY APRIL 25, 2007 TO SAVE YOUR CHOCOLATE!
Go to this site to read about it and it’ll take you to the link to sign the petition.
Mac users sign the petition in Safari, and make sure the FDA doesn’t approve the even lower quality of ingredients that go into the USA made chocolate.
Tue Apr 24, 2007 at 11.02 am
David Cafaro
Oh please save our Chocolate, I know it’s not much, but It’s still really chocolate. And there are a few good pieces floating around in the USA.
Tue Apr 24, 2007 at 01.54 pm
fabian
there seems to be an problem with ur rss feed within this article…
the feed provides the title an then
an EE-code for the content {extended}
Wed Apr 25, 2007 at 10.31 am
Kevin Tamura
That’s why I stick to dark chocolate.I’m suprised they didn’t go after white chocolate. That stuff is just sad.
Wed Apr 25, 2007 at 01.32 pm
Jeff Lin
From this article , it tells what exactly is going on. In making chocolate, two types of cocoa is used: chocolate liquor and cocoa butter. Cocoa butter is the fat content which makes chocolate melt and be creamy and is extracted from the liquor. Technically speaking, if you eat kisses or other types of mass produced chocolate, you’re more than likely already eating vegetable oil + milk proteins as they contain the minimum amount of cocoa butter to be considered chocolate (I think it’s 7%). The cocoa liquor will still be used and that is what gives chocolate its flavor. It just won’t be as creamy.
It’s just Big Capitals way of delineating good chocolate (which they can charge an arm/leg for) vs mass produced chocolate. Some want the flavor, others want the fat/creaminess.
(I’m not advocating for either, I signed the petition :P)
In terms of flavor, chocolate won’t change much, but texture it will. Plus with the demand for cocoa beans growing exponentially vs supply growing arithmatically, one day we’ll be forced to buy $5-10 for a 8oz chocolate bar.