Bobby when we start relying on AI we stop thinking.

My point was palm oil is not the problem, clearing forests is the problem. They plant palm oil trees when they clear the land but it is clearing the land that we should focus on and not on palm oil.

Bobby. wrote on May 9^th, 2026 at 5:44pm:


How does palm oil hurt the environment Bobby?.

So if they stopped planting palm oil trees and planted olives instead the problem would be solved Bobby.

Cadburys hasn't been decent chocolate since they went down the Halal Certification road in 2014.

I buy Lindt - and send Cadburys the wrappers in protest.

Leroy wrote on May 9^th, 2026 at 10:25am:



Google AI:


Olive oil can be used in chocolate instead of palm oil, but it is generally not a direct 1:1 substitute for creating a solid, temperable bar due to significant differences in fat structure and melting points.

Palm oil is often used in mass-produced chocolate as a cheap filler because it is solid at room temperature and has a higher melting point, which helps the chocolate resist melting in warm climates.  In contrast, olive oil is a liquid vegetable oil at room temperature.  If you substitute olive oil directly for the solid fats (like cocoa butter or palm oil) in a standard chocolate recipe, the resulting product will not solidify and will remain soft or liquid, failing to achieve the traditional "snap" and glossy finish of tempered chocolate.

However, olive oil can be used in specific contexts:

Chocolate Spreads: Olive oil is a common ingredient in artisanal chocolate spreads (like gianduja) because the product is intended to be spreadable and does not require tempering or solidification.


Blended Formulations: For those seeking to reduce saturated fat or avoid palm oil while maintaining some texture, olive oil can be blended with cocoa butter (e.g., 60–70% high-oleic oil/olive oil blend with 30–40% cocoa butter) and emulsifiers like lecithin.  This creates a firmer bar than pure oil but will still likely lack the professional temper of 100% cocoa butter chocolate.


Flavor Profile: Olive oil imparts a distinct fruity or peppery flavor, which complements dark chocolate but may clash with milk or white chocolate, whereas palm oil is relatively neutral.
For a high-quality, palm-oil-free chocolate bar that mimics the texture of commercial chocolate, cocoa butter is the preferred alternative, as it is the natural fat of the cocoa bean, providing the necessary structure, melt-in-the-mouth sensation, and temperability.

Bobby. wrote on May 9^th, 2026 at 5:30pm:


Bobby when we start relying on AI we stop thinking.

My point was palm oil is not the problem, clearing forests is the problem. They plant palm oil trees when they clear the land but it is clearing the land that we should focus on and not on palm oil.