That’s your problem !
As a consumer I have a real voice, so I’m going to use it !
I want both to eat healthily and encourage planting that respects the environment.
WATCH OUT !
||Of unsaturated fatty acids (UFA) has been ratified by the European parliament. (look at chapter "cold case").|
Therefore it is now possible to incorporate in a Chocolate recipe, something other than cocoa butter, another fatty substance that is equivalent to replacing a quarter of the amount of cocoa butter.
| || |
||Unsaturated fatty acids of tropical origin are admitted into the composition of chocolate :|
- Illipe butter.
- Shea butter.
- Palm oil. (Fat coming from palm trees)
- Kokum gurgi.
- Mango kernels.
This is not without its consequences !
What are the risks ?
Altering the nature of Chocolate with negative consequences to one’s health.
The upheaval of the environment (massive production of palm oil = massive deforestation).
Dangerous to the economic health of numerous countries.
Weakened economy for some countries exporting cocoa beans.
We are discussing only in terms of production costs and competitivity.
Are we soon going to eat only a substitute for Chocolate ?
The multinationals have won. Complete victory of the UFA. By replacing the traditional cocoa butter (10 times cheaper) you can lessen the quality of Chocolate. The defeat is bitter.
SACRILEGE ! Without having to change the wording ‘Chocolate’
Chocolate is the mixture of 3 ingredients.
Of the 3, cocoa butter is the most expensive. Certain industrialists in the food-processing industry, in order to cut costs, substitute unsaturated fatty acids for cocoa butter. The agro-industry lessens the resources and snuffs out traditional know-how.
My great anxiety :
No trustworthy method of control has been put in place to control the quantity of UFA that has been added. And what do we say about the synthetic fatty acids that are difficult to distinguish from the natural ones.
QUIET ! SOMEONE IS CHEATING ! THE INVISIBLE TRICKS OF MARKETING
Some black chocolates advertise first of all their percentage of cocoa. This figure has no meaning. Black Chocolate is made up of dry cocoa, cocoa butter and sugar. Differently to what you think, the advertised percentage is the sum of the first two ingredients. But what is the proportion of each of these ? The law does not insist on any information on this subject. That gives me shivers up the spine !
A bar of 80% can contain little cocoa butter, the ingredient that costs the most. That explains the dry texture, therefore an artificial strength and too bitter a taste, even acidic. Beans that have a mediocre quality and are overroasted.
Whereas quality beans, well fermented and roasted are sufficiently aromatic to give a Chocolate that has only 60 to 70% of cocoa. You need to realise that the quality of Chocolate depends also on the quantity and the quality of the cocoa butter whose fat acts as a taste modifier.
WATCH OUT FOR IMITATIONS !
Today, there are so many chocolates on the market that it is often difficult to make a good choice. Rendez vous at the Master Chocolate Makers or the serious Craftsmen Chocolate Makers who refuse to have UFA present either in the filling or in the covering.
The creations of Chocolate Making Craftsmen are the fruit of an fine alchemy from noble, living materials (ingredients).
Read carefully the list of ingredients in small letters on the back of the packaging.
At the moment there is under the same category ‘Chocolate’ :
Chocolate with Vegetable Fats added up to 5% of its weight.
Chocolate with the pure label cocoa.
Chocolate of pure cocoa butter without the addition of UFA, except soya based lecithin in a slight quantity (0.5%). Soya based lecithin help to mix the different fatty substances of Chocolate. Cocoa will be easier to turn out of a mould and will appear more shiny.
A clear and visible mention ‘contains Unsaturated Fatty Acids’ as well as cocoa butter is vital.
WATCH OUT FOR TRAPS !
FAIR TRADE IS FIRST AND FOREMOST A BUSINESS !
IT’S THE CONSUMER WHO PAYS THE ADDED COST OF A PRODUCT !
Fair trade has to help the small producers to reinforce their capacity. They are submerged in the large distribution network. It works on volume and therefore crushes them !
I am convinced that the development of small producers goes by the quality of their work, not by a western charitable organization without a future.
The guarantee ‘fair trade’ concerns the ingredients that are used and not the process of transforming it. In terms of making it, there is no difference to that of classic Chocolate.
COMMERCIAL PRACTICES THAT HAVE VERY LITTLE TO DO WITH FAIR TRADE !
For the big players in distribution, they pay dearer for the basic ingredients but their profit margin is the same.
In any case it is the consumer who pays the difference.
The consumer makes a gesture of solidarity towards the small producers.
Concerning the way of making it the method does not change !
The majority of the cooperatives of the small producers (Ghana/Dominican Republic/Côte d’Ivoire/Ecuador...) send the dried beans by boat to Europe where the industrialists take over.
Once they have been delivered to Europe , the fair trade cocoa enters a circuit of classical production. Some industrialists opt for a mixture of several types of origin of cocoa beans. It’s less expensive than one type of origin.