Chocoholic Alert...They Are Going To Take Our Chocolate Away!!

[catalina_francisco]

Damn, they are predicting in 20 years, only the rich will be able to afford chocolate because it will be so rare! I vote we begin storing the stuff in our dungeons now, along with the whips and floggers.

Chocolate Only For The Very Rich in 29 Years!

And to think I have a huge bottle of chocolate bath creme that looks and smells like chocolate...F thought it would make me feel better when I am not so well...I enjoy it better when I am not ill. Laying in chocolate scented bubbles is a nice treat.

Catalina

 

[graceanne]

*screams hysterically*

*babbles*

*curls in corner in little ball and cries*

 

[LadyAgie]

*twitch* *twitch* no 'twitch* chocolate *twitch* in *twitch twitch* 20 years? *full seizure*

 

[caela]

I saw that article before...it does say they're working on it. With the incentive of not going out of business and losing their shirts entirely I'm sure they'll come up with a workable solution.

 

[notalwaysweak]

*stockpiles cocoa*

 

[catalina_francisco]

This is enough to give me nightmares. Although I have broken my consumption down dramatically of late...(I now have only one after dinner mint a day (2 on a bad day)...I used to eat 500gr to a kilo+ a week!!)....it still is scary to think we might be deprived of the delicious stuff in the future.

Catalina

 

[Breaker_Morant]

When I was in the chocolate business the price went up several times not due to deforestation but due to the fact that the farmers were burning the orchards to keep their lands being captured by rebel forces (this was in Nigeria) and the French Army stepped in. It was never clear to me if the French were taking care of one of their former colonies or to protect the chocolate crop.

 

[catalina_francisco]

When I was in the chocolate business the price went up several times not due to deforestation but due to the fact that the farmers were burning the orchards to keep their lands being captured by rebel forces (this was in Nigeria) and the French Army stepped in. It was never clear to me if the French were taking care of one of their former colonies or to protect the chocolate crop.

LOL, it had to be the chocolate!!

Cataline

 

[Sir_Winston54]

According to baking911.com, one needs to be very careful when (stockpiling and) storing chocolate:

Ideally, block chocolate should be wrapped properly and stored at a constant temperature of 55 to 60 degrees F with a relative humidity of about the same or 55 to 65% -- with neither temperature and humidity varying much. A wine cellar is a perfect place to store chocolate in as it is temperature and humidity controlled, or in a cool, dark place. The refrigerator is not recommended because it is a moist environment. However, if your kitchen is particularly hot and humid, and you can't find a cool, dark place to store you chocolate, placing chocolate in the freezer is still a better choice than refrigerating it. If refrigerated, there's a good chance the chocolate will "bloom"-- that's the cocoa butter starting to separate out from the chocolate, and it forms a thin layer of cocoa butter on the surface. They're totally fine to eat if they bloom, they just don't look gorgeous. Stored under perfect conditions, unsweetened and dark chocolate will last for up to 18 months in good home kitchen conditions; milk and white chocolate for 6 to 12 months. If you buy a large block of chocolate, for long-term storage in the freezer, break it up into 1 pound chunks and store separately.

Before storing, chocolate should be wrapped properly, too, so it does not come into contact with moisture. It's also important that the cocoa butter in it does not pick up any odors or dry out. Chocolate should be wrapped in two layers of protection. For the first layer, either leave the chocolate in the wrapper that the manufacturer provides or wrap the chocolate in a freezer-weight resealable bag and get all of the air out as possible. I like store chocolate in the bags supplied by my home vacuum-sealer and then use the machine to remove the air. The new Press-N-Seal freezer-weight plastic wrap works well, too. Do not use aluminum foil! For the second layer of protection, place the wrapped chocolate inside a resealable heavy-weight freezer bag, making sure you expel all of the air, or use your vacuum-sealer bags and machine.

If you do freeze your chocolate, make sure it is double-wrapped in freezer-weight bags and fill the container as full as possible to minimize air space. If using a vacuum-sealer, which is preferred, take care not to crush the chocolates. To freeze the chocolate: after wrapping, place the chocolate in the refrigerator for 24 hours prior to freezing to bring its temperature down. If it starts to condense, open the bag and place a paper towel on the chocolate to absorb the moisture. Leave the chocolate there for an hour, remove the towel and rewrap. Immediately place the chocolate in the freezer while the chocolate is still chilled. To thaw, place the frozen block of chocolate in its wrappers in the refrigerator for 24 hours. Then, place the chocolate in a cool place, away from heat or sunlight, to warm to room temperature for 24 hours before using. The process of slowly thawing the chocolate and bringing it to room temperature, helps prevent the formation of condensation on the surface, which in turn will lead to sugar bloom.​

You chocoholics can thank me for doing the research for you when the shortage comes, by sharing little bits of your hoard when I come by.

 

[00Syd]

NOOOOOOOOOOOOOOOOOOO!!!!!

*sob*


This is... this is terrible.

 

[Betticus]

*runs out, makes sure cocoa tree is ok*

 

[kiten69]

*runs out, makes sure cocoa tree is ok*

You're gonna have alot of visitors in 29 years

 

[Betticus]

You're gonna have alot of visitors in 29 years

I better get more cocoa trees. I want one of the criollo ones.

 

[kiten69]

I better get more cocoa trees. I want one of the criollo ones.

Criollo ones???

 

[Betticus]

Criollo ones???

Criollo (1-5 Percent of Production)
Crillo grows in very small numbers in Mexico, Nicaragua and Guatemala, as it did 3000 years ago, accounting for five to eight percent of cocoa grown.

Criollo can also be found, but in rather purer and more restricted form in Venezuela, Colombia and some Caribbean islands, including Trinidad, Jamaica and Grenada. Criollo also grows on the islands of the Indian Ocean, such as Java, Madagascar and the Comoros.

Criollo Characteristics:
· slightly bitter but not unpleasantly so;
· offers aromatic power combining strength and delicacy after processing;
· only mildly astringent and low in tannin;
· pale in color giving chocolate a reddish tinge;
· and offers flavor finesse that can be compared to that of arabica coffee.
(Criollo is considered the finest cocoa)

 

[FurryFury]

This can't happen. I eat two squares of dark bitter 60% or higher cacoa. I am pleasantly addicted.

 

[Betticus]

Don't worry, I'll be growing cocoa. Rest assured that I will never have to do without the chocolatey goodness.

 

[kiten69]

Don't worry, I'll be growing cocoa. Rest assured that I will never have to do without the chocolatey goodness.

You better share you Fucker!

 

[graceanne]

Don't worry, I'll be growing cocoa. Rest assured that I will never have to do without the chocolatey goodness.

*throws water balloon*

KERSPLAT

ROFLMAO

 

[Betticus]

Hey, it's no big deal... Just sayin' I'm gonna be all set up for the chocolate.

 

[A Desert Rose]

Damn, they are predicting in 20 years, only the rich will be able to afford chocolate because it will be so rare! I vote we begin storing the stuff in our dungeons now, along with the whips and floggers.

Chocolate Only For The Very Rich in 29 Years!

And to think I have a huge bottle of chocolate bath creme that looks and smells like chocolate...F thought it would make me feel better when I am not so well...I enjoy it better when I am not ill. Laying in chocolate scented bubbles is a nice treat.

Catalina

Who is this "they" doing all this predicting? "THEY" should be hunted down and killed.


No Reese's? I don't think so.

 

[Yasashii_Kaze]

Heh. In 20 years, I'll be camping out on Betticus' yard.

 

[A Desert Rose]

My friend went to Romania last month and brought me back a fridge magnet (I collect them) and this bar of coniac filled chocolate.

I've had coniac.

I'm keeping that bar for the night when I'm desperate for chocolate have no other choice.