The Richness of Chocolate - Essay Sample

Introduction

Chocolate in its richest form was considered by Aztecs to be an aphrodisiac of sorts. Indeed, it is possible that this belief is responsible for the widespread use of chocolate as a symbol of love. Unsurprisingly, in the United States, chocolates and candy are the most popular gifts given on an international day for love; Valentine's Day. In short, chocolate is the food for not only lovers but any other person looking for sweet indulgence. Cassandra Clare in her novel Clockwork Angel effectively captures the beauty of chocolate with the line- "What kind of monster could possibly hate chocolate?" (Clare, 2011).

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However, there has been a debate on what qualifies to be called as chocolate. Some industrial confectioners are pressing the Food and Drug Administration to allow for the substitution of cocoa butter, used in making chocolate, with cheaper fats (Rosenblum, 2007). According to their argument, the resulting product should still qualify to be called chocolate. The issue has, however, sparked uproar from manufacturers who have built a brand name based on 'real' chocolate made with cocoa butter. However, such a move will not only destroy the quality and in essence the meaning of chocolate, but it will also be harmful to the cacao beans growers.

Chocolate, as it should be, is manufactured from cocoa beans that have been crushed to produce the solid cocoa mass and cocoa butter. The cocoa butter used in making chocolate is what makes chocolate melt in your mouth (Rosenblum, 2007). The argument by the proponents for the replacement of cocoa butter with cheaper fats is seemingly illogical. They contend that with such a measure in place, fewer cocoa beans will be used and the surplus sold to the cosmetics industry. This will, however, lead to the production of low-quality chocolate with no apparent benefit for the consumer.

Chocolate that has been made with substitute fats that resemble cocoa butter has a different texture from that made from real cocoa butter (Morgan, 1). In the petition to the Food and Drugs Authority to allow this substitution, the Grocery Manufacturers Association did not provide any guidelines on which fats to use or even what percentage of the cocoa butter to substitute. If instituted, the move would have seen the manufacture of products without little or no semblance of chocolate and, nevertheless, being referred to as chocolate.

Also, some proponents have explained that the move will be of help to Cacao farmers. However, this rationale is categorically flawed as per the most fundamental rules of economics and common reasoning. Chocolate butter is more expensive than the substitute fats that can be used. If instituted, there will be less demand for cocoa butter from chocolate makers. The fall in demand will result in an oversupply of the product in the market and consequently lower prices.

Conclusion

Manufacturers who use the substitute fats instead of cocoa butter will sell their product for way less than what 'real' chocolate should cost. This might push genuine chocolatiers out of business, since to the uninitiated in matters chocolate and most of the general population price is an essential factor to consider when buying. Chocolate might be considered to one of the best creations of mankind. It is arguable that what makes chocolate, is the cocoa butter since it provides its texture. Therefore, all efforts to destroy or lower the quality of 'real' chocolate should be thwarted by the respective bodies.

Works Cited

Chocolate Fake, Mort Rosenblum. June 25, 2007. Retrieved from https://www.nytimes.com/2007/06/25/opinion/25rosenblum.htmlMorgan, Jeff. "Chocolate: a flavor and texture unlike any other." The American journal of clinical nutrition 60.6 (1994): 1065S-1067S.

Clare, Cassandra. Clockwork Angel. Simon and Schuster, 2011.