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.