Fucking Hell No. Save the Chocolate!
I enjoyed carob as a kid and would like to be able to find some in shops today. It’s not the same as chocolate, but I’m okay with the logic behind multiple food items differing.
I loved carob as a kid, tried some recently and it was pretty bad.
I assume it’s something to do with how it’s processed, since it’s not like raw cocoa beans are very nice either.
As a child, some of mother’s friends were really into healthy alternatives and stuff. One day that one make carob cookies instead of chocolate chip cookies.
I fucking CRIED as a kid eating them. They were so sad and wrong and these adults are telling me they taste exactly the same and they were lying why are they lying meltdown.
For any candy that includes HFCS, might as well switch it to carob, stop ruining real chocolate.
Same with anything sold/licensed by Hersheys (includes Cadbury in the US) or Mars.
Every half generation, some unfortunate people discover carob cannot replace chocolate. Sometimes this causes real trauma during repeated attempts
Ugh, my kids were vegan for a while, so I did my best to make vegan alternatives for the things they loved. They were pretty happy with the vegan carob chip cookies, but they tasted like sadness to me. Like “Oh! This is vaguely like something wonderful… Too bad it misses the mark.”
Everything but solving climate change
The problem with realistic climate change solutions is, that they often involve things like “consume less” and “degrowth”, to which very rich and powerful people seem to be allergic.
It’s not quite as good but I’d live, I do have an affinity for Sixlets, after all.
Carob shares exactly one attribute with chocolate: it is brown.
As the child of crunchy parents in the 80s and 90s, I can answer that! No!
Kids stopped coming to my birthday parties because of the carob cakes.
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.
I doubt chocolate would completely disappear, but it’s gonna get exquisitely expensive.
I am sitting here, wondering whether hoarding chocolate counts as an investment. 😂
Only if you freeze it - and I’d freeze cocoa powder. Can’t leave it stored at room temperature - there’s too much cocoa butter solids, even in the powder, so it’s perishable.
