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EU has laws stating how much raw cocoa a product that calls itself chocolate must have.
US has none of that
This has been that way for a while now. Reeses and Hershey's suck. They use a PINCH of cocoa powder and their chocolate tastes and feels like wax. The peanut butter filling is basically peanut flavored sawdust. They spend crazy amounts of money reduce ingredient costs while still maintaining a somewhat edible product. They end up with "chocolate favored wax/oil and sugar". Boycott them. You can get way better chocolate at Aldi.
Reeses Cups are the absolute worst candy these days. They are so terrible now, and I used to love them. The peanut filling is gross.
I was getting some melting wafers the other day and grabbed a bag of Ghirardelli, which has been pretty reliable in the past. I didn't catch that they were "chocolate flavored" wafers until I was at checkout. Chocolate was the 8th ingredient.
And then use scare tactics to convince everyone that we have to use their products for Halloween.
I bought a caramello bar a week or two ago
Threw it away after two bites. If i wanted to chew on wax id go find those sugar water filled coke bottle shaped ones.
It's fascinating how hard some sectors are fighting to forbid replacement meats or milks to call themselves steak or milk. But those products barely resembling the original name are completely allowed to call themselves chocolate or fruit juice (based on some concentrate and some other stuff).
This might be the case in the US. In the EU, chocolate is taken much more seriously. This vomit-flavored abomination called Hersheys "chocolate" is probably illegal and unfit for human consumption here.
Aware, I only buy european chocolate now. From Aldi or the local Polish grocery.
They aren't. Next time you're at the store, actually look at what the label says. It'll be a big "CHOCOLATE" and then a smaller "flavored candy".
Fruit juice from concentrate is still 100% fruit juice though. It just had the water removed and re-added.
But they do often make it "cranberry juice cocktail", which is some part cranberry juice and mostly apple juice.
And just this week I saw orange juice that was also part pear and apple juice, but that's probably because of citrus greening killing the orange groves.
it's about marketing.
people don't buy what is not familiar. so it's very much in their interest to market these replacements as familiar products.
food is a emotional thing, it's not logical of thoughtful. people typically only eat what they know or perceive to be good based on what others eat.
When you can taste the enshittification of everything.
Taste is in accordance with the color.
Is carob more sustainable than chocolate? Does it have the same ethical problems?
If it doesn't, it will.
Perfectly describes my reaction when I first tried Hersheys "chocolade". If people used to that already vile stuff react to a new product like that, it must be horrible.
"We are proud to announce our products are completely free of any natural ingredients!"
Reminds me of CHOW, the "food-free food" marketed by Famine in Good Omens.
...but no slavery
I wonder...
I didn't know Hershey's used Cocoa, I thought the main ingredient was vomit.
It's fine, it's only sold in the US.
Guys (and gals), there's simple solution to all that: learn to bake.
We are a community of makers. We write our apps ourselves, we host our shit by ourselves, we stream our music and our movies by ourselves. So what should we do when bad corporations are taking away our snacks? Make them yourself!
Recipes are free and open. The tools are not expensive (not much RAM in the oven). There's nothing stopping us.
So, do we need baking community?
Edit: So... !baking@lemmy.curiana.net ? It's my self hosted server. Will that work?
This.
Might be a little time consuming but very rewarding. Also, they can be a easy gift to friends and families.
Good luck finding cocoa powder or baking chocolate which is pure rather than mainly sugar.
The solution is, for all of you (us) who can't find a direct source of cocoa, buying industry standard chocolate for baking and food preparations and using it. 50%, 80 an 90% cocoa bars are usually available, but they are just bars that you use as an ingredient.
This has basically been my mantra for the last 5 years. "Fuck off, I'll do it myself."
So, do we need baking community?
Chocolate is often candymaking, not baking, though.
That's just bread. I'm talking about cakes.
Chocolate is candy but brownie is cake :)
I don't understand how they cant see that once we leave we leave. If you bite into that and hate it its a cycle broken and we we unlikely to trust the product ever again.
The New Coke fiasco begs to differ.
The cynic in me imagines that they switch away from real chocolate, everyone will hate it, they'll release a new product line that proclaims it uses real chocolate, but charge a premium for it, and people will buy it.
It's what happened with Bassets Winegums. Used to be my absolute favourite candy. Wife came back from the UK with a box,I opened it and the taste was... Different. Googled - turns out they changed the recipe after being purchased by some large conglomerate. I haven't had one of their candies since 13 years ago. Fucking idiots.
