The FDA is considering a change in the definition of chocolate. Traditionally, chocolate contains cocoa butter. Cocoa butter melts at right around body temperature and is responsible for the mouthfeel that makes chocolate, well, chocolate. If the reckless commercial interests get their way, there will be no way to distinguish, from the name, real chocolate with cocoa butter and chocolate artificially enhanced with fats.

Please take action! Instructions are at the following webpage:

http://dontmesswithourchocolate.guittard.com/whatsthisabout.asp

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman