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Maggie Koerth-Baker at 10:05 am Mon, Apr 2, 2012
The article leads off with, “Could the Appetite For Chocolate Exceed the World’s Supply” … Um., Yes! This is called a “market condition” and they exist for everything bought and sold. As for the mass market chocolaty candies that abound, fewer or higher quality may be better. Many are just awful anyhow. I suggest money be plowed into genetically engineering replacement cocoa instead of solving disease puzzles.
This is the one and only silver lining of that global warming conspiracy thing–hot and humid conditions are best for growing cocoa.
Thank the lord! At least there will be chocolate in the apocalypse!
… on the north pole
After shopping the article around, Good Morning America finally bites.
Peak Chocolate will be used as an excuse for Fake Chocolate. There are firms that want to produce chocolate that does not contain cocoa butter and still call it “chocolate”. So far this has been a VERY unpopular idea, but I expect that those companies will force the issue using “economic scarcity” as an excuse.
Uncle Pumblechook approves!
According to my friend who works in food science, choco-reliant companies are putting unprecedented amounts of cash into R & D these days.
Don’t they already have a chocolate substitute? It’s called carob.
Or you could just eat poo. Or thumbtacks.
Or ‘white chocolate’. Because it’s right there on the list with poo and thumbtacks.
Hey, let’s make a kind of chocolate that has all the flavor removed!
Seeing as the really good chocolate (to my taste, but also nutritionally) is the dark heavy stuff, I’m worried about this. Forget water, protect the cocoa beans!
It’s not completely tasteless, mind you. Bad white tastes something like what old rubber smells like; good white has a mild but rather pleasant flavor. It’s nowhere near the taste experience of a good dark chocolate, but … it has its uses. (Admittedly, one of them is marbling or sandwiching with very dark chocolate.)
Tastes like sweetened shortening to me.
Admittedly a fair description. (Some good vanilla helps a bit – but that’s not a cocoa taste.)
There’s also peak Marmite.
Or, they could, you know, import some? It’s not like Australia is running out of the stuff.