the biggest fuck-you to chocolate is companies like Hersheys processing much of the cocoa butter out and replacing it with PGPR - poly glycerin poly ricinate - which is a castor bean derived oil… and it’s bitter and the texture is absolutely NOT similar to cocoa butter.
Part of why I no longer eat Reese’s peanut butter cups. Can taste it and the chocolate isn’t nearly as smooth as it used to be. It’s nasty.
given how they keep on adultering chocalate to a worse and worse taste I can see carob taking over from wherever it ends at.
the biggest fuck-you to chocolate is companies like Hersheys processing much of the cocoa butter out and replacing it with PGPR - poly glycerin poly ricinate - which is a castor bean derived oil… and it’s bitter and the texture is absolutely NOT similar to cocoa butter.
Part of why I no longer eat Reese’s peanut butter cups. Can taste it and the chocolate isn’t nearly as smooth as it used to be. It’s nasty.