Apparently, there’s a scuffle going on over a petition to allow more freedom in the definition of chocolate. There’s possibility the Food and Drug Administration will allow companies to substitute vegetable fat for cocoa butter in producing a chocolate confection. According to the website Don’t Mess With Our Chocolate, “it would allow for the unlimited use of vegetable fats from any source and at any level to replace the added cocoa butter in milk and dark chocolate and still allow the product to be called chocolate.” In candies made of white chocolate, which is supposed to have cocoa butter and no cocoa solid, this new standard appears to allow for candies with no cocoa at all. I suppose if you call it chocolate, then it is chocolate.
I'll know if it's chocolate or not, when I try it.
Back in the 70s some friends tried to persuade me that carob "tastes just like chocolate."
Their bodies are buried in an undisclosed location.
oooooo, yeah. I actually liked carob cover peanuts and raisins, but no, it did not taste like chocolate. I'm not sure I would still like it today. One of my worst chocolate experiences was with Hershey's. In sixth grade, I sold a high percentage of fund-raising products and earned a large block of chocolate for it. It tasted far too sweet or waxy, as I remember.
I like carob as a flavor in it's own right, not as a chocolate substitute, and no, it doesn't taste like chocolate.
There are lies, damned lies, and then there's "it tastes just like…"
No. It doesn't. Not one of the various and sundry types of flesh people eat the world over tastes like chicken.