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Another reason chocolate tastes better everywhere else in the world is PGPR, an emulsifier derived from castor oil that's been replacing cocoa butter since 2006
by Scaevolus 13y ago
Another reason chocolate tastes better everywhere else in the world is PGPR, an emulsifier derived from castor oil that's been replacing cocoa butter since 2006. Most European food standards heavily restrict the use of vegetable oil in chocolate.
- barrkel 13y agoCocoa butter is a vegetable oil. I take your point, just being pedantic. The trouble I have with US milk chocolate is that it's made with sour milk. It tastes like vomit to European taste buds.
- Scaevolus 13y agoBy "heavily restrict" I mean they only allow certain vegetable oils to be used.