Wednesday, April 11, 2007

Golden Alps Praline

The only thing I can see that this chocolate bar has going for it, is that it is inexpensive. Even at room temperature, it was very soft. That could be due to the ingredients, third in the list, behind sugar and cocoa butter, is vegetable fat. I have always thought that good chocolate should only contain cocoa butter as its fat, and I read now that there is a call to change the definition of chocolate in the United States to include substitute fats, palm or coconut oil, among others, to replace the cocoa butter. Not a good trend. This is a cheap milk chocolate praline, that doesn't taste bad, though I doubt that I will be buying it again anytime soon.

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