h a l f b a k e r yThe Out-of-Focus Group.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Please log in.
Before you can vote, you need to register.
Please log in or create an account.
|
Used here I use the word eutectic to mean two or three
chemically different solids that when they combine have a
lower melting temperature than any member fat. Combine
stiff long fatty acids together to make something that melts in
your mouth, but better than chocolate does.
Seriously now
though, crummy cheap palm oil chocolate does
not have the mouth feel of cocoa butter because perhaps the
melting point is different. This at least adds another texture
of chocolate without being chocolate.
[link]
|
| |
[a1]; if you read the tabloids, it would seem that pretty
much ALL existing foods are Bad. For something to be
considered "healthy", it must be NEW! </sarcasm> |
|
| |
Higher markups and profit margins on the inferior substitutes. |
|
| |
Also, this substitute cocoa butter will be awful, allowing
the opportunity for a very-slightly-less-awful version to be
launched in a few months' time as a "new, improved!"
product |
|
| |
The "new improved" formulation will be ever so slightly cheaper to produce, will be sold at a slightly higher price point to allow even greater profits. And won't actually taste any better. |
|
| |
It will also have a colourful sticker on the front of the
packet, reading "Guaranteed Benzene-free!" |
|
| |
Will the new, improved product have 20% fewer calories per serving and be quite coincidentally 20% lighter? |
|
| |
shall we call it *cocoa margarine*? |
|
| |
"I Can't Believe It's Not Cocoa Butter!"™ |
|
| |