this post was submitted on 20 Aug 2023
49 points (100.0% liked)
Investing
764 readers
1 users here now
A community for discussing investing news.
Rules:
- No bigotry: Including racism, sexism, homophobia, transphobia, or xenophobia. Code of Conduct.
- Be respectful. Everyone should feel welcome here.
- No NSFW content.
- No Ads / Spamming.
- Be thoughtful and helpful: even with ‘stupid’ questions. The world won’t be made better or worse by snarky comments schooling naive newcomers on Lemmy.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Do most modern chocolates even use cocoa besides a hint of a single molecule? At least reading the ingredients list, cocoa butter which was the entire point of chocolate is all but gone.
Cocoa butter is just the fat from the cocoa bean. Cocoa powder would be the other half which contains the chocolate flavor we all know an love. Cocoa butter, Cocoa powder, and sugar are the basic main ingredients in a chocolate bar.
I'm aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The "chocolatey" taste already wasn't based in cocoa in modern industrialized bars.
I'm questioning how much actual cocoa by volume is present nowadays.
Depends on the brand.
I only eat Scharfenberger for the most part. It’s legit.