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Choviva: Chocolate replacement with less CO2 emissions

choviva.com

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Re: Choviva: Chocolate replacement with less CO2 emissions

#11

Post by comrade1234 »

If I’m going to eat a fast-food burger other than in-n-out I may as well eat a beyond burger or something else non-meat because McD’s and BK’s meat are nothing like real meat.

If I’m going to eat a Kit Kat or some other gas station candy bar I may as well eat artificial chocolate because it pretty much already is fake chocolate.

However I can’t eat a Beyond BK (do they make those anymore? Or the White Castle beyond burgers?), probably because they cost more than the original product. And I assume this fake chocolate will have the same problem.

They’ll try to sell it as a luxury item because that price point is the only way they can stay in business but it just won’t be that good.

Re: Choviva: Chocolate replacement with less CO2 emissions

#12

Post by melling »

dylan604 wrote: post #9
IAmBroom wrote: post #2

This is classic deck-chair reorg, instead of actually helping the environment. China outputs gigatons of coal smoke. The US ships goods by individual trucks that could travel by train for a fraction of the fuel usage. We dispose of millions of plastic, floating pieces of trash in our oceans. But if we slightly decrease the carbon footprint of a Hershey's bar, we'll be OK. I use a stainless steel straw, so I'm doing m…

These types of arguments are so tiresome. As if the only thing anyone on the entire planet is trying to do is decrease the carbon footprint of a Hershey's bar. If we wait around for a the panacea of solutions, we'll be wiped out as a species well before that solution hits (sadly human extinction seems to be that panacea solution). Instead, people do whatever they can where they can. I can choose to use a stainless st…

Try working out the math. I’m a little tired of your argument. You are wrong. We really do need to address the really big things.

Re: Choviva: Chocolate replacement with less CO2 emissions

#13

Post by Workaccount2 »

HighFreqAsuka wrote: post #4

> Here’s what we’ve found out: It’s not about the cocoa-beans, but about the way they are treated during the manufacturing process. I eat a lot of high end single origin chocolate bars, and I simply don’t believe this. Two bars from the same brand at the same percentage of cocoa content using different beans taste completely different. In exactly the same way as wine or coffee. It’s one of the most interesting parts…

What are some of you choice bars? Recently I tried a few single origin bars and was floored by how different they tasted amongst themselves, and how dramatically different they were to your run of the mill godiva or lindt.

Re: Choviva: Chocolate replacement with less CO2 emissions

#16

Post by dylan604 »

melling wrote: post #12
dylan604 wrote: post #9

Earlier quoted context omitted.

These types of arguments are so tiresome. As if the only thing anyone on the entire planet is trying to do is decrease the carbon footprint of a Hershey's bar. If we wait around for a the panacea of solutions, we'll be wiped out as a species well before that solution hits (sadly human extinction seems to be that panacea solution). Instead, people do whatever they can where they can. I can choose to use a stainless st…

Try working out the math. I’m a little tired of your argument. You are wrong. We really do need to address the really big things.

Great. You go tell POTUS and US Congress exactly what your solution is, and come back to us when they have implemented your solution. No? Fine, you go out and preach to those that do not believe climate change is an issue, and then come back to us when you've convinced everyone.

You coming at everyone like we're all stupid is just not helping anyone. Instead, you're the petulant child that thinks everyone should do exactly what they want because they have no real understanding of the complexity of making wholesale changes like you are dreaming for. As if you were the first person to have this realization. Please

Re: Choviva: Chocolate replacement with less CO2 emissions

#17

Post by mapt »

Workaccount2 wrote: post #13
HighFreqAsuka wrote: post #4

> Here’s what we’ve found out: It’s not about the cocoa-beans, but about the way they are treated during the manufacturing process. I eat a lot of high end single origin chocolate bars, and I simply don’t believe this. Two bars from the same brand at the same percentage of cocoa content using different beans taste completely different. In exactly the same way as wine or coffee. It’s one of the most interesting parts…

What are some of you choice bars? Recently I tried a few single origin bars and was floored by how different they tasted amongst themselves, and how dramatically different they were to your run of the mill godiva or lindt.

How much of this is variation between farms and how much is variations between batches? If the taste of every batch (a given farm's crop in a given season) were effectively random we would also see large variations from farm to farm. The theory are suggesting is that a given farm (or a given country, or a given brand) is long-term consistent and different from one another, but a double blind difference taste test at low N would be insufficient; You would need to test/quantify other forms of variation as well.

Re: Choviva: Chocolate replacement with less CO2 emissions

#18

Post by HighFreqAsuka »

Workaccount2 wrote: post #13
HighFreqAsuka wrote: post #4

> Here’s what we’ve found out: It’s not about the cocoa-beans, but about the way they are treated during the manufacturing process. I eat a lot of high end single origin chocolate bars, and I simply don’t believe this. Two bars from the same brand at the same percentage of cocoa content using different beans taste completely different. In exactly the same way as wine or coffee. It’s one of the most interesting parts…

What are some of you choice bars? Recently I tried a few single origin bars and was floored by how different they tasted amongst themselves, and how dramatically different they were to your run of the mill godiva or lindt.

Fruition is my entry recommendation. Every bar they make is good. Then Castronova, Goodnow Farms, Askinosie, Soma, and Dick Taylor. A good heuristic for evaluating a new brand is if the package tells you where the beans are from and if the ingredients list is “cocoa beans, sugar”.

EDIT: I realize you asked about bars not brands, but I’m in transit and brands was easier than individual bars. I’m a huge fan of the Askinosie orange bar in particular.

Re: Choviva: Chocolate replacement with less CO2 emissions

#20

Post by echoangle »

gwbas1c wrote: post #8
echoangle wrote: post #3

Interesting that humanity comes up with stuff like this in times where shipping is cheapest. Wouldn't this have been much more impactful in the 19th century or so when getting chocolate was more expensive than now? Or is the process that hard that it can be only done with modern technology?

> Interesting that humanity comes up with stuff like this in times where shipping is cheapest. Go look at the news. A trade war just started, and tariffs are going to drive up the cost of chocolate in the US.

I assumed that this product isn't that new, I can already buy it in normal stores around me. This has been in development for multiple years if it's already on shelves now, no?
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