Lindt admits its chocolate isn’t actually ‘expertly crafted with the finest ingredients’ in lawsuit over lead levels in dark chocolate

Food & Drink, Events and Entertainment
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Lindt admits its chocolate isn’t actually ‘expertly crafted with the finest ingredients’ in lawsuit over lead levels in dark chocolate

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“… when the bars in fact contained significant amounts of lead …” :scream:

I thought at first it was about this advert it all being hand-work, which everyone knows is a joke, I’d even claim the confiseurs are winking into the camera:

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Eeek. I’ve been eating a square or two 85% Lindt for a long time! I also want you all to know that I’ve been eating a square or two of 85% Lindt for ages. By the way did I mention I’ve been eating 85% Lindt chocolate for years.

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I find Lindt chocolate pretty mediocre.

Better than German chocolate though.

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I have not paid full price since I found about the outlet in Olten :slight_smile:

About the lead, it is not exactly know how it gets into cocoa beans. It’s not absorbed by the plant from the soil. Apparently, it’s while the beans are dried and exposed to dust. This is the quoted Feb 2023 article:

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lead seems to put the brain on an endless loop.

Btw. do you eat 85% Lindt chocolate for a long time now?

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Mondolez is not the only corporate vampire destroying my childhood memories. And what the hell does ‘encased in a smooth milk chocolate flavour coating’ even mean???

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As it says in the link, there’s too little cocoa in the coating to let them call it chocolate.

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Little wonder that one gains weight when eating chocolate! Its all the lead!

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But you can understand why Nestlé felt they had to do it - they only only made CHF 10.88 billion in profit last year so they were struggling and had to cut costs somewhere.

Anyway Nestlé, Mondolez and others are no longer about feeding people but making as much money as possible.

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It is about feeding the stock holders.

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But Nestle stock price has been tanking for a long time, so something is up.

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Cocoa plants are in trouble and in danger of becoming classified as “under threat” so either chocolate will become a luxury or companies will have to cut costs.

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Do you mean tanking?

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Both have already happened. These days Swiss Chocolate tastes more like pure luxury sugar.

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Fixed.

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What about all the additives in American products that aren’t permissible in Britain and Europe as they’re carcinogenic. Also goodness knows what goes into the “chocolate” known as Hershey’s - you might as well scoff a wax crayon because that’s what it tastes like :face_vomiting:

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