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Chocolate makers' prospects sour as cocoa prices spike (www.reuters.com)

submitted 1 year ago by abc@lemmus.org to c/investing@lemmy.world

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[–] partial_accumen@lemmy.world 3 points 1 year ago (1 children)

cocoa butter which was the entire point of chocolate is all but gone.

Cocoa butter is just the fat from the cocoa bean. Cocoa powder would be the other half which contains the chocolate flavor we all know an love. Cocoa butter, Cocoa powder, and sugar are the basic main ingredients in a chocolate bar.

[–] kadu@lemmy.world 3 points 1 year ago (1 children)

I'm aware - but replacing cocoa butter with an emalgamation of other vegetal fats already changes the taste. The "chocolatey" taste already wasn't based in cocoa in modern industrialized bars.

I'm questioning how much actual cocoa by volume is present nowadays.

[–] wintermute_oregon@lemm.ee 1 points 1 year ago

Depends on the brand.

I only eat Scharfenberger for the most part. It’s legit.