Spreading the word: FDA & chocolate

[magid]

There's a possible change in regulating chocolate, allowing things to be labeled chocolate when the oil used isn't cocoa butter (more detail in this op-ed). I don't care what oil you choose, but it's not really chocolate unless it's cocoa butter; the rest is just chocolate flavo(u)red.

The FDA is accepting comments through tomorrow, April 25th, here (warning, rather off-putting site).

Comments

[yagagriswold.livejournal.com]

Ok, I've commented. The USDA probably has a file on me at this point. Or maybe the FBI. ;)

[magid.livejournal.com]

They're going to have big problems if they have to track everyone who likes decent chocolate :-).

[ruthling.livejournal.com]

I commented yesterday. I even said I was a "health professional" even though that's a little deceptive. I do work professionally for the Department of public health, though.

[magid.livejournal.com]

Yay! And though it might be stretching a point, it's in the chocolate cause!

[(Anonymous)]

From the informative op-ed:

cacao pods are fermented and then roasted and ground into a fine paste that can be separated into two components: cacao solids (commonly called cocoa powder) and cocoa butter

I've often wondered why the separated components are used to make chocolate; why not simply use the whole paste?

[magid.livejournal.com]

Disclaimer: I am not an expert.

My first guess would be so that the chocolate maker can control the proportion of solids and butter more easily.