3 ms·

Check the ingredients in that chocolate, and it will probably have something called "PGPR" in the list. PGPR is a flavorless, odorless, waxy solid with a simila

Check the ingredients in that chocolate, and it will probably have something called "PGPR" in the list. PGPR is a flavorless, odorless, waxy solid with a similar (but not identical) melting profile to cocoa butter. Now cocoa butter is expensive and getting more expensive, and companies like Reese's, Cadbury's and a lot of others just started cutting much of the cocoa butter out and added in PGPR as filler. That's just one way these products became flavorless, waxy, and generally unpleasant. Of course to combat this more sugar is often added, just to keep people coming back. More broadly though highly processed food is just too salty, too sweet, and often has a background of off-flavors... but it takes time away from them to start noticing it.

MochaDen 3y ago
PGPR is polyglycerol polyricinoleate -- an emulsifier made from glycerol and fatty acids. It's used to modify the flowability of molten chocolate and is typically less than 1/2 percent of the chocolate mix. If a company is using more than that the chocolate probably isn't going to harden... It's one of the hundreds of "mostly harmless" additives you see everywhere these days not a filler. Whether all these additives are really ok once you put them in every single thing has yet to be seen.
nikole9696 3y ago
That makes a lot of sense. I recall thinking that it just tasted like slightly chocolate flavored sugar and was waxy - no flavor at all, just sweet and waxy. I guess you get what you pay for - my other splurge lately was a tiny chocolate from a specialty shop that was $1 for a single small piece, which I balked at, but it was DELICIOUS.