Chocolat by Kristyna Vasulkova

Chocolat by Kristyna Vasulkova Handmade Artisan Chocolates Chocolat by Kristyna Vasulkova is a new brand of fine artisan chocolates. Contacts me for any kind of order - big or small!

I make all my chocolates by hand, with love and passion using only the very best ingredients around including fresh fruit and herbs. An idea founded in 2013 was to supply customers with high quality couverture, the real stuff without hydrogenated fats. Since then I have grown from strength to strength because people recognize good quality and an extra bonus is that no artificial preservatives, add

itives, compounds or concentrates are added EVER! I care about the environment too, so we only use chocolate suppliers that regenerate the Cocoa plant after picking, sustaining a long life and future for the chocolate industry. I do chocolates for any occasion, it could be a birthday gift, wedding favours or just a treat to yourself.

This will never be me! đŸ«¶https://www.facebook.com/share/1KD3hZELXs/?mibextid=wwXIfr
21/04/2026

This will never be me! đŸ«¶

https://www.facebook.com/share/1KD3hZELXs/?mibextid=wwXIfr

While major chocolate companies quietly fund lab-grown alternatives that are set to hit shelves in 2027, they’ve already been replacing your favorite bars for years.

Cadbury’s ‘dairy milk’ contains so many substitutions that it’s not even legally considered chocolate in some parts of the world, yet millions still buy it thinking nothing has changed. The cocoa butter disappeared long ago, replaced with a blend of six industrial oils designed to mimic real chocolate’s mouthfeel. What remains gets diluted with polyglycerol and flavored with petroleum-derived vanilla to mask the waxy taste of those oil blends.

The transition happens through small reformulations every few months, which means your taste buds adapt gradually without noticing the difference. Companies count on you not reading the ingredient labels carefully enough to spot when “cocoa butter” vanishes from the list, replaced by vague terms like “chocolate flavoring” and “cocoa compounds”.

You can still find real chocolate’s mouthfeel made with actual cocoa butter and natural vanilla, but you need to know which brands haven’t compromised their recipes. Look for chocolate with five ingredients or fewer and avoid anything containing PGPR, polyglycerol, or vegetable fats where cocoa butter should be.

What are your thoughts on lab-grown chocolate?

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