In this age of fakery and empty promises, we in the United States have been able to trust one thing for sure: when something says “chocolate”, it is CHOCOLATE. That is, it must contain both cocoa powder/liquor and cocoa butter. It must have the taste of chocolate (the ‘powder/liquor), the magic texture of chocolate (the ‘butter) — the bioflavonoids and the stearic acid and the antioxidants. We could be sure that anything labeled “chocolate” simply couldn’t have trans-fats in it, because the FDA requires genuine chocolate to use cocoa butter instead (which, as you must know, is zero trans-fat, and possesses a generous variety of magical powers).
So you can understand my concern when I came across this article.
Absolutely no good can come of this. I trust that cooler heads and the voice of reason shall prevail.
