Misguided
Ancel Keys has a lot to answer for...
Chocolate lovers, today's your lucky day. Physicists have found a way to make the sweet brown stuff healthier by applying an electric field to molten chocolate. Previous attempts to lower the fat content of chocolate, in an effort to make it healthier, have failed, according to research published in the Proceedings of the …
You forgot the 25% less taste.
Fat tastes good - take a Lamb chop and remove all the fat, cook one with the fat and one without, see which one your brain says is "nicest" Now rinse and repeat for things like sausages, pork scratchings, etc
The problem is when the diet is very un-balanced, Making one or two things better doesn't make the mindset of the person eating it any better, which is where the real issue is.
Sugar is too expensive (and now to be taxed), so expect cheap chemicals.
If anyone wants me, I will be in the shed with a box of Lidls finest chocolate and an old cardiac arrest crash cart that mysteriously disappeared from the local hospital shortly after this was posted.
to make the bars even more minuscule than current bars.
I can see the packaging now:
"New Improved Design"
Translation:
"Hey we can use 10% less fat, so we've made them 10% smaller"
Hint: Cadbury, that great USA / Polish / Swiss institution, did this sort of trick after the Olympics when they rounded of the corners.
I do recall when I did that US candy was shiter than shite.
However, The reason I quoted from the internet about Cadburys, is because I eat chocolate so rarely nowadays, that I really can't comment. I have also lost 4 stone, which I have come to believe is related to the not eating chocolate thing. As Viz had it: "More exercise and less pies magazine, incoporating 'It's not fucking rocket science' Monthly"
"Don't be coy; lets name names - Hershey's. Its brown and"
I have been told that US chocolate contains butyric acid as a preservative. It's legal because butyric acid is a decomposition product of milk - in fact, the protozoa in bovine guts produce butyric acid from grass and the cows metabolise it. So let's not beat around the bush. It's brown and tastes of cows' guts.
Hershey is the worst chocolate ever.
I've heard that they use sour milk to replicate the taste from prior to refrigeration. Adding an acid would have the same effect. The aftertaste is like vomit.
Locally produced hand crafted chocolate is so different and wonderful it's amazing.
But when it comes to fat we seem to get plenty. When is a Mars Bar not a Mars Bar? Are the Aussies short changed on additives? Note:
UK Mars ingredients:
Sugar, Glucose Syrup, Skimmed Milk Powder, Cocoa Butter, Cocoa Mass, Sunflower Oil, Milk Fat, Lactose, Whey Powder (from Milk), Palm Fat, Fat Reduced Cocoa, Barley Malt Extract, Emulsifier (Soya Lecithin), Salt, Egg White Powder, Hydrolysed Milk Protein, Natural Vanilla Extract, Milk Chocolate Milk Solids 14% minimum, Milk Chocolate contains Vegetable Fats in addition to Cocoa Butter
But Australian Mars ingredients:
Sugar, Glucose Syrup (Sources include Wheat), Milk Solids, Vegetable Fat, Cocoa Butter, Cocoa Mass, Barley Malt Extract, Cocoa Powder, Emulsifier (Soy Lecithin), Salt , Egg White, Natural Flavour (Vanilla Extract).
The ingredients look to be exactly the same, except the UK seems to require much more specificity - which can be useful information to have (such as source, and type of processing). Also the ingredients list really stops at Natural Vanilla Extract. Everything after it is a descriptor.
e.g. Skimmed Milk Powder + Milk Fat + Lactose + Whey Powder (from Milk) + Hydrolysed Milk Protein = Milk Solids
Sunflower Oil + Palm Fat = Vegetable Fat.
Yep. Australia is just more lax about ingredient list requirements. Manufacturers like to complain they can't fit any more on the label while their exact same product+package manages just that in other parts of the world with more pro-people government policies.
No, original pre Kraft Cadbury's is FAR better than Hershey's
It WAS. But the vile makers of burger cheese were gifted Cadburys by the pocket lining rent-a-director types in the controlling seats, and the Yank scum now controlling Cadbury seem intent on shitting on the brand.
I live not ten miles from Bournville, but I now go out of my way to avoid Cadbury products. That is a very, very sad end to one of the finest names in Britain's social history.
I agree. Most 'candy bars' don't have enough chocolate in them to warrant the effort. Mind you we have a local chocolatier that notes their equipment can't work on >75% due to viscosity issues. I'll pass the source data to them. Might warrant both a weekend working on the kit and a tasting session.
Cocoa mass, sugar, fat reduced cocoa powder, emulsifier based on sunflower lecithin, vanilla extract.
Cocoa solids are 81% minumum.
By mass
Fat 43%
Carbohydrate 24% (sugars are 17%)
fibre 15%
protein 10%
salt 0.03%
(suitable for vegetarians)
Any higher cocoa content/less fat DOES NOT make it Gloopy but gritty and powdery. The 85% stuff is terrible.
Mars bars are not Chocolate, but chocolate flavoured sweets.
Cadbury's Dairy Milk is barely chocolate (less than 25%?). I think US Milk chocolate has less cocoa (as it's expensive) and Hershey's do something nasty to the milk, which is why it's disgusting compared to any European chocolate.
There is a Scottish bar here that has a chippy attached, after a good bevvy, falling off several tables and punching holes in the ceiling the customers can retire to the chippy to enjoy tasty nourishing deep fried Mars bars, Snickers, Lion bars plus lots of other heart destroying goodness. Now that these items may be reduced in fat, it means that they can be cooked and soaked longer in the cooking fat before consumption. Yay for science!
Re Hershey bars; I am fairly sure they are responsible for much of the surge in terrorism, you see American soldiers on TV often giving local children Hershey bars when they land in a foreign country. Many of the terrorists are trying to get revenge from when they were kids duped into eating baby vomit.