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Forget about mass produced chocolate, micro-man-made chocolate bars are all te rage now.
Consumers are rightfully becoming worried why their chocolate doesn't taste the same as it used to be. All over the world more and more people are buying micro-manufactured bars made from scratch by small artisans because these are the only bars made with directly sourced cocoa beans and who are actually making chocolate the old-fashioned way — spilling the beans out of big burlap sacks, roasting, grinding, couching, blending, melting/tempering, moulding, cooling, (and not necessarily in this order).
So next time you walk through the confectionery aisle at your supermarket we invite you to take a critical look at the wrapper of your favourite brand and ask yourself why is it called Fruit & Nut, Dairy Milk, Gold, Classic, or Excellence and why are they no longer calling it just chocolate?
Most of the brands are no longer considered to be chocolate because of the excessive use of non cocoa related ingredients like palm oil. To comply with the European legislation (directive 2000/36/EC) many popular brands were forced to remove the name chocolate from their wrappers as it is considered to be confectionery and not chocolate.
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