What is That Unappealing Aftertaste in Low-Quality Chocolate?

Dubious chocolate manufacturers of chocolates of low distinction swap Polyglycerol polyricinoleate for cocoa butter (so they can sell you cheaper-to-make chocolate that tastes like cardboard and has been stripped of some of it’s most beneficial antioxidants it and then turn around and sell you the cocoa butter they removed as skin cream). Ever wonder what that awful aftertaste is as you’re spitting out a bite of substandard chocolate? It’s PGPR, the chocolate industrial complex’s latest evil answer to if it ain’t broke don’t fix it. Gone is the awesome taste of...