I want to offer counter points.
If you want an oil that does not impact the taste, and that has specific melting properties at certain temperatures, then palm oil can be the correct choice. This is a quality of palm oil that few other oils have. It is neither inherently good nor bad, it is just a property you can select. If you actually want a certain taste by the oil itself, then don’t select palm oil.
Secondly, being cheap is nothing bad. It is, by itself, unrelated to quality. In fact, all else being equal, cheap ingredients should be preferred. We need to get away from the opinion that only expensive food is good. Price and quality are somewhat correlated, but this is not an absolute, and it most certainly is not a requirement.
Isnt Cote d’or made in the chocolate capital that is Belgium?
Some of the others shown don’t even have the minimum cacao requirement to be legally sold as chocolate according to Belgium law.
TIL that the brand was first bought by a swiss company and then pretty quickly after in 1990 that swiss company was bought by a US company.
Here i was assuming this was a valuable export for Belgium but they haven’t seen any of the profits in over 30 years…
They changed the recipe a decade or so back. They were quite good before, not anymore.
With the current price of cocoa impacting supermarket chocolate, I encourage everybody to check out prices at specialized shops. I’m buying excellent chocolates (“bonbons”) at the same price of store brand regular chocolate bars.
There is a chocolate law in Belgium about the required minimum cacao % that most of the chocolate in the world does not meet.
