4 ms·

Back in 2008 Hershey's had to stop using the term milk chocolate it had to use "chocolate candy" because they started using cheaper ingredients. I guess they'll

Back in 2008 Hershey's had to stop using the term milk chocolate it had to use "chocolate candy" because they started using cheaper ingredients. I guess they'll change again to this weird sugar to save on the formerly cheap ingredients. http://www.today.com/food/chocoholics-sour-new-hersheys-formula-2D80555560#.UilF7htvOyk http://www.today.com/food/chocoholics-sour-new-hersheys-form... I used to like Lindt and was disappointed to see they use palm oil in their chocolate instead of cocoa butter. Even worse is palm oil plantations are made by cutting down forests and displacing endangered animal species.

herbst 10y ago
Lind is like the cheap, mass produced and not so tasty variant of swiss chocolate anyway. Still exactly what most tourists are buying ¯\_(ツ)_/¯
- ido 10y ago
  So what's the good kind?
  - herbst 10y ago
    Depending on where you are it is likely you cant get it or only in specialized shops :/ But a few wider spread brands to look for: * Camille Bloch * Munz * Cailler And if you ever are in Switzerland make sure to stop by a Läderach
    - ido 10y ago
      I live in Germany so there's a good selection of chocolate around* :) I'll keep an eye out for these! * coincidentally, just a few minutes walk from the Rausch factory, where we usually buy our chocolates.
      - herbst 10y ago
        Yeah germany should work :) Really each one really worth it, i am from austria originally and i cant eat anything than swiss chocolate anymore after a few years there. But given Rausch is absolutely awesome too!
  - dghughes 10y ago
    There is a formula to calculate the quality of chocolate. I tried to find it but I wasn't able to find the one I saw a few month ago. This isn't what I saw before but it's not bad http://expertenough.com/973/chocolate http://expertenough.com/973/chocolate
tropo 10y ago
Cocoa butter gives a distinct mouthfeel because it has a sharply-defined melting point. If you want that mouthfeel, you need cocoa butter. Lindt might not want that mouthfeel. That is a legit choice, not just to be cheap. Other legit choices include suet, ghee, lard, and even corn oil. It all depends on the mouthfeel you want. Skipping the oil/fat entirely is also an option; wilder choices for holding candy together include: pectin, agar, egg white...
hurbledr 10y ago
Heh, kinda like kraft singles being so named because they are no longer allowed to call themselves cheese. My grandmother, who grew up during the depression, occasionally complained about the decline in the quality of sweets and chocolates. I used to think she was exaggerating a bit, but seeing the decline in quality in my time, going from bad to worse, it's easy to see what she was talking about. I also recall seeing that someone had placed a large bet on cocoa futures a while back, and I turned up this article to that effect. http://www.nytimes.com/2010/07/25/business/global/25chocolate.html http://www.nytimes.com/2010/07/25/business/global/25chocolat... Anyways, I just wanted to say that it has been a shame to see large companies move away from making proper chocolate bars just to maintain their bottom line, and I can only expect that this latest maneuver is in the same spirit.

herbst 10y ago

Lind is like the cheap, mass produced and not so tasty variant of swiss chocolate anyway. Still exactly what most tourists are buying ¯\_(ツ)_/¯

ido 10y ago
So what's the good kind?
- herbst 10y ago
  Depending on where you are it is likely you cant get it or only in specialized shops :/ But a few wider spread brands to look for: * Camille Bloch * Munz * Cailler And if you ever are in Switzerland make sure to stop by a Läderach
  - ido 10y ago
    I live in Germany so there's a good selection of chocolate around* :) I'll keep an eye out for these! * coincidentally, just a few minutes walk from the Rausch factory, where we usually buy our chocolates.
    - herbst 10y ago
      Yeah germany should work :) Really each one really worth it, i am from austria originally and i cant eat anything than swiss chocolate anymore after a few years there. But given Rausch is absolutely awesome too!
- dghughes 10y ago
  There is a formula to calculate the quality of chocolate. I tried to find it but I wasn't able to find the one I saw a few month ago. This isn't what I saw before but it's not bad http://expertenough.com/973/chocolate http://expertenough.com/973/chocolate

tropo 10y ago

Cocoa butter gives a distinct mouthfeel because it has a sharply-defined melting point. If you want that mouthfeel, you need cocoa butter. Lindt might not want that mouthfeel. That is a legit choice, not just to be cheap. Other legit choices include suet, ghee, lard, and even corn oil. It all depends on the mouthfeel you want. Skipping the oil/fat entirely is also an option; wilder choices for holding candy together include: pectin, agar, egg white...

hurbledr 10y ago

Heh, kinda like kraft singles being so named because they are no longer allowed to call themselves cheese. My grandmother, who grew up during the depression, occasionally complained about the decline in the quality of sweets and chocolates. I used to think she was exaggerating a bit, but seeing the decline in quality in my time, going from bad to worse, it's easy to see what she was talking about. I also recall seeing that someone had placed a large bet on cocoa futures a while back, and I turned up this article to that effect. http://www.nytimes.com/2010/07/25/business/global/25chocolate.html http://www.nytimes.com/2010/07/25/business/global/25chocolat... Anyways, I just wanted to say that it has been a shame to see large companies move away from making proper chocolate bars just to maintain their bottom line, and I can only expect that this latest maneuver is in the same spirit.