No More Pure Chocolate
Most folks like chocolate, but there are a few weirdos out there who don’t. Sometimes, chocolate is used to mask the flavor of stuff that’s good for you (like vitamins or minerals), but for the most part, chocolate lovers want to keep their chocolate free of adulterants. The supply of chocolate might have a hard time keeping up with the growing demand for it, so it could be difficult to preserve the exact same recipes for chocolate that we have now — and there could be “vintage chocolates” on the market, sold like fine wines, someday. Here are just a few chocolate tidbits for the choco-philes/chocoholics out there.
- The cacao tree is susceptible to a variety of diseases and environmental threats, but there are different varieties of cacao that are more disease resistant, drought tolerant and productive. However, the flavor of the resulting chocolates could suffer, but consumers might not notice the gradual change in the taste of their favorite chocolates.
- Would you eat chocolate with an anti-aging antioxidant ingredient that claimed to make your skin younger? A $54 box of Esthechoc chocolate contains polyphenols and astaxanthin — ingredients that the chocolatier states have “clinically proven” benefits for your skin. Sounds like a great excuse to eat more chocolate, but it’s probably not as effective as the marketing material implies. Who wants “just the skin” of a 30yo, anyway?
- Chocolates from the UK are a bit different than some chocolates made in the US — the first ingredient for many American chocolates is sugar, but it’s milk across the pond. Also, due to a settlement between Hersey’s and Let’s Buy British Imports, certain UK chocolate brands won’t make it to the US — and vice versa. (And someday, we’ll have more videos like this of people reacting to trying foreign foods.)