Chocolate Fake - New York Times
What are they thinking? Chocolate Fake - New York Times
Did mass-produced chocolatiers believe that we're so gullible as to not notice the difference when our chocolate all of a sudden doesn't taste good. How do you put a good pr-spin on cutting corners.
For the small, home grown establishments, like my favorite Romolo's Chocolates, this is a ready-made advantage. Since most smaller chocolatiers wouldn't consider cutting corners if it meant the quality of their product suffered, they can rally around the idea that they had no intention of implementing the use of oils other than cocoa butter.
To the large corporate chocolate makers (Hershey/Mars) don't do it! I can't imagine "fake" chocolate.
Did mass-produced chocolatiers believe that we're so gullible as to not notice the difference when our chocolate all of a sudden doesn't taste good. How do you put a good pr-spin on cutting corners.
For the small, home grown establishments, like my favorite Romolo's Chocolates, this is a ready-made advantage. Since most smaller chocolatiers wouldn't consider cutting corners if it meant the quality of their product suffered, they can rally around the idea that they had no intention of implementing the use of oils other than cocoa butter.
To the large corporate chocolate makers (Hershey/Mars) don't do it! I can't imagine "fake" chocolate.
posted by LeslieG at
6:38 AM
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