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Periodically, the big candy makers try to get the FDA to relax the definition of "chocolate" to allow non-cacao fats into the mix. This could signal the beginni

Periodically, the big candy makers try to get the FDA to relax the definition of "chocolate" to allow non-cacao fats into the mix. This could signal the beginning of another lobbying effort. See a 2007 proposal here: http://www.washingtonpost.com/wp-dyn/content/article/2007/04/26/AR2007042602824.html http://www.washingtonpost.com/wp-dyn/content/article/2007/04... "Chocolate lovers read that as a direct assault on their palates. That's because the current FDA standard for chocolate says it must contain cacao fat -- a.k.a. cocoa butter -- and this proposal would make it possible to call something chocolate even if it had vegetable oil instead of that defining ingredient. Whoppers malted milk balls, for instance, do not have cocoa butter."

DanBC 12y ago
This was a problem between the UK and the rest of the EU that lasted something like 25 years. http://news.bbc.co.uk/2/hi/europe/764305.stm http://news.bbc.co.uk/2/hi/europe/764305.stm http://news.bbc.co.uk/2/hi/uk_news/678141.stm http://news.bbc.co.uk/2/hi/uk_news/678141.stm I don't have a "golden palette" but I think I can tell the difference. ("Dairy Milk" is gritty; Galaxy is either creamy or greasy (but my prefered cheap choc) and they have different mouthfeel). Michel Cluizel is my prefered expensive chocolate, but that could just be because I like the box. I'm not sure I'd be able to tell the difference between that and other good chocolate if I was doing a blind taste test.
matthewmcg 12y ago
The current definition is here: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.111 http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRS...