Just got one a few days ago and the chocolate was really good. Ingredients show cocoa mass and cocoa butter, which is real chocolate, not that cocoa powder cheap stuff.FearlessSaver wrote: ↑ boo Skipflation means that it isn't chocolate anymore.
It might have ingredients normally found in chocolate in it, but if it were real chocolate they would definitely be calling it "chocolate" rather than "chocolatey confection".MitchRuns wrote: ↑ Just got one a few days ago and the chocolate was really good. Ingredients show cocoa mass and cocoa butter, which is real chocolate, not that cocoa powder cheap stuff.
Cocoa mass is just ground up nibs, which is as real as it gets, it's just supplemented with extra cocoa butter to make it creamier.
As Rob mentioned, this isn't because it's not chocolate, this is because of Canadas strict naming for foods. It has too much sugar and cocoa butter to be called "Milk Chocolate" in Canada. The recipe for the chocolate orange is the same as ever, tasted identical the ones I ate over a decade ago.
I want to be a deal hunter. What's a good ongoing deal for high cacao per dollar?rob187 wrote: ↑ It’s probably under the minimum 25% cacao required by Canadian Law to officially call it Milk Chocolate.
This product isn’t for a deal hunter looking for high cacao per dollar. It has a certain taste and nostalgia and typically has limited seasonal availability so the sales are usually like one day a year and it’s gone.
MitchRuns wrote: ↑ Just got one a few days ago and the chocolate was really good. Ingredients show cocoa mass and cocoa butter, which is real chocolate, not that cocoa powder cheap stuff.
Cocoa mass is just ground up nibs, which is as real as it gets, it's just supplemented with extra cocoa butter to make it creamier.
No, not because of too much sugar. And cocoa butter is from cocoa, so there can't be too much of it, it counts as chocolate. The problem is with "Vegetable oils (palm oil, shea nut oil)". They are diluting chocolate because they are not part of chocolate or milk in "milk chocolate". All varieties have these except for dark and it's called "chocolate" instead of "chocolaty".MitchRuns wrote: ↑ As Rob mentioned, this isn't because it's not chocolate, this is because of Canadas strict naming for foods. It has too much sugar and cocoa butter to be called "Milk Chocolate" in Canada. The recipe for the chocolate orange is the same as ever, tasted identical the ones I ate over a decade ago.
Their dark chocolate one meets the cocoa percentage, so it's actually called "chocolate" on the packaging.
I see, I'll be sure to look into the rules a bit more to get a clearer understanding. I do see now that cocoa butter must be the only fat source, and to specifically be milk chocolate it needs at least 25% cocoa solids, so it fails because of the added fats like you said.alpovs wrote: ↑ No, not because of too much sugar. And cocoa butter is from cocoa, so there can't be too much of it, it counts as chocolate. The problem is with "Vegetable oils (palm oil, shea nut oil)". They are diluting chocolate because they are not part of chocolate or milk in "milk chocolate". All varieties have these except for dark and it's called "chocolate" instead of "chocolaty".
And yet somehow these Lindt LINDOR Double Chocolate Mini Balls from the other thread are called not only chocolate but double chocolate. The second ingredient is coconut oil and they also have palm kernel oil. Lindt mini balls never tasted like real chocolate to me because of this coconut oil I guess. It makes me wonder how they slipped past the requirements.
The product is described on the front of the package as "milk chocolate with a delectably smooth extra dark centre". I'm not sure, but I would guess that the outer shell is milk chocolate, and the interior is what contains the oils. Since the centre is only described as a "delectably smooth extra dark centre", it probably isn't subject to the labeling requirements for chocolate.alpovs wrote: ↑ And yet somehow these Lindt LINDOR Double Chocolate Mini Balls from the other thread are called not only chocolate but double chocolate. The second ingredient is coconut oil and they also have palm kernel oil. Lindt mini balls never tasted like real chocolate to me because of this coconut oil I guess. It makes me wonder how they slipped past the requirements.
I've had all of their truffles. All of them have coconut oil and palm kernel oil, including purely milk chocolate truffles and dark chocolate truffles. Maybe you are right about the outer shell as all of them separate "a delectably smooth centre" in the writing on the package.KyleTO wrote: ↑ The product is described on the front of the package as "milk chocolate with a delectably smooth extra dark centre". I'm not sure, but I would guess that the outer shell is milk chocolate, and the interior is what contains the oils. Since the centre is only described as a "delectably smooth extra dark centre", it probably isn't subject to the labeling requirements for chocolate.
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