1st heard the that song (everybody knows) in the film ‘pump up the volume’! 
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Myths and Legends…
we have a myth from up my way in the Highlands called the Braham seer,
who made several predictions that have since come true according to some
the Scottish Nostradamus they call him…
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After scoffing half a dozen Easter Eggs a couple of weeks back, I’ve just read this passage and wondering if eating Cadbury’s Chocolate, can now be officially titled, a Myth…
How true this is I will have to research further..!
Viz:
While you were looking at “lab-grown” meat, the chocolate industry pulled off the ultimate heist. Major companies are quietly funding lab-grown cocoa for 2027, but the truth is, they stopped giving you real chocolate years ago. In 27 countries, Cadbury’s “Dairy Milk” isn’t legally chocolate. Why? Because the Cocoa Butter—the very soul of chocolate—has been stripped out.
How the Heist Works:
Cocoa butter is expensive. To save money, companies replace it with a blend of six industrial oils. But oil doesn’t taste like chocolate, so they add PGPR (polyglycerol polyricinoleate) to keep it from separating and petroleum-derived vanilla to mask the waxy taste. They do this in tiny steps—changing the recipe by 1% every few months—so your tongue never realizes the “real” taste is being erased. In 2026, you aren’t eating a treat; you’re eating a cleverly flavored chemical slab.
The Check: Look for “PGPR” on the label. If it’s there, it’s not chocolate.
The Survival: Real chocolate has five ingredients or fewer. If you see “vegetable fats,” put it back.
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Here in France many want it to be called vegelate or something.
I don’t think Cadbury’s or Nestle have ever used 100% cocao butter.
The agreeable thing about cocoa butter is it melts at about 37ºC or body temperature gives the nice slowly melting effect.
Vanilla has always been used in chocolate, some even with 100% cocao oil I don’t like as it has too much vanilla. Chemically derived vanilla rather than it’s essence or actual vanilla is just modern cost cutting.
As for using vegetable oils in place of cacao butter is also cost cutting however it also gives a different texture and taste, which isn’t disagreeable.
I think what should be attacked is the profit that’s made as they can align to ‘real chocolate’ so make a killing. The real reason behind all this is profit margins.
Changing the name imo won’t change much, real chocolate is too expensive so the bulk sold will still be the vegelate or whatever unless people obtain greater education and wages.
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Talking about oils in food something that gets to me is croissants. You used to be able to go into any boulangerie and know the oil used was pure butter. You know that old fashioned stuff that was 82% minimum fat from milk. They taste great, the texture is great and even if I don’t eat them often they are great.
Now many aren’t made with proper butter, some are even made in a factory and frozen then just cooked 'sur places, they look different, taste different, have a different texture and are not great 
.
Thankfully they look different so you can avoid them. The problem is finding ‘real’ ones, who wants to spend half the morning finding a boulangerie that uses butter?
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