update on chocolate

[baratron]

Read this first.

Cadbury's have mailed me back and said that the Fry's Chocolate Creams don't actually contain milk, but are made in the same factory as milk chocolate and are thus unsuitable for people with anaphylaxic milk allergies. Bournville, on the other hand, definitely now contains milk. My mind is not exactly set at rest. It looks like I can still eat the Chocolate Creams, because microscopic traces of milk aren't a problem for me, but bars of plain chocolate - which I use in cooking, as well as eating - are out. Grrr.

If you feel angry about the change, write to Cadbury's by email or post, and point out that it's really crap for any of the following groups of people: (a) lactose intolerants, (b) milk allergic, (c) people with ezcema, asthma or IBS aggravated by dairy, (d) people who do not consume milk for religious reasons, (e) ethical vegans. Category (c) actually includes a hell of a lot of people, many of whom might not realise it. I still can't believe the fact I thought I was allergic to chocolate for 20-odd years (but ate it anyway, in very small quantities, and suffered afterwards) and it turned out to be the milk in chocolate that was the problem all along. Humph.

Comments

[lovingboth]

It's what I read the vegan sites as saying - because it will be made on the same production lines as Cadbury's Caramel, there may be some cross-contamination.

[alexmc.livejournal.com]

I'll be emailing this information to my local lactose intolerant depressive friend, Jim.

I think Bug - who discovered she was lactose intolerant after liking Chocolate far too much - now eats no chocolate at all. THe horror.

Big hugs.

[ias.livejournal.com]

but bars of plain chocolate - which I use in cooking, as well as eating - are out. Grrr.

The answer is to eat decent plain chocolate (Bournville as almost milk chocolate imho, in fact the Green & Black Organic Milk Chocolate has about the same cocoa content). Lindt, Green & Black and Sainsbury's 70% don't have milk in them. Sainsbury's also do rather nice ginger plain choc. and mint plain choc. bars (again no milk).

[baratron.livejournal.com]

If you read what I said in my previous post, I can't eat dark chocolate because it is far too bitter. I have a very sweet tooth, and can only just about stand Bournville. If I was going to eat Green & Black's, I'd have to figure out some way to melt it down and add a load more sugar to it.

[ias.livejournal.com]

I did read your earlier entry, Helen-Louise, but if you are cooking with chocolate, you really should use 70% or more stuff as it won't taste bitter (certainly won't if you are baking) but will make the whole thing more chocolately. The reason I mentioned the Sainsbury's flavoured plain chocolates is that you might find them more palatable as they are less bitter.

Something you could do with 70% chocolate is to make marshmallow melts, lantern bake or similar so you melt the chocolate but add it to huge amounts of sugar or golden syrup. I can pass some recipes your way if you'd like.

[tenpebbles.livejournal.com]

Hello, I found this post linked in comments at the ukvegans community (which I decided not to join because I'm not ethically vegan, I'm vegetarian and lactose intolerant and that community seems very militaristic).

I've emailed Cadbury's asking when the changeover with Bournville occurred - so I know if it's safe to try and 'stock up' - but I've had no response yet. Do you know if the butterfat bars are everywhere now?

thankyou