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It’s hard writing a blog, having to come up with a new subject almost every day, having to write with the same enthusiasm to a faceless, nameless audience. It’s a tough job and today we are giving Leann the day off. So without further ado… I give you a guest blog posting by me, Jason.


Today, I am here to teach you how to spot Fake Chocolate or to use my term “Faucolate” (faux+ chocolate). As we all know, the country is in tough economic times and the ever increasing price of cocoa has put some strain on many large chocolatiers. As a result, some companies have turned to some “shady” techniques in order to reduce their costs.

Some companies (which will remain nameless) have begun switching their recipes from using cocoa butter to using vegetable oils. Faucolate! Now for a product to be considered chocolate, according to the FDA it must contain both cocoa mass and cocoa butter. How do these companies get away with this switch then? It’s all in the name.

Would a chocolate by any other name taste as sweet? Probably, but it wouldn’t technically be considered chocolate. Companies have started to use such terminology as “Made with chocolate” “chocolate candy”, or “chocolatey” on their labels to replace “milk chocolate.” All of these words mean that you are getting a chocolate like substance but this ain’t no chocolate and a true chocolate connoisseur is going to taste the difference.

So that’s the bad news. The good news is that at Lake Champlain Chocolates you will never have to worry about this faucolate pandemic. We use 100% pure chocolate - you won’t find preservatives, you won’t find artificial flavors, you won't find any “stuff” in our recipes, just real, unadulterated chocolate. So bite into a Five Star Bar, or enjoy the subtle flavor of our truffles because at Lake Champlain Chocolates, it's all chocolate.

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