Believe it or not, a lot has been written during the past year about what constitutes chocolate and the steps that some powerful food industry groups are taking to change that definition. The issue is whether to allow “chocolate” to be manufactured and sold as such, by replacing some of the cocoa butter with less expensive ingredients like vegetable fat. CNN.com has a solid overview of the debate today.
I’m going on the record in support of what Gary Guittard and other chocolatiers are doing to combat this move to redefine chocolate. Guittard has even put up a website called “Don’t Mess With Our Chocolate” to communicate his position, which I urge you to read. If you agree, here’s how you can help.
My position: Why tinker with perfection?