#1 By: Maggie Koerth-Baker, August 15th, 2013 10:57
#2 By: Rob Northrup, August 15th, 2013 11:27
Two vente Chocolate Frosty Pod Rots and one grande with an espresso shot, please.
#3 By: Kimmoth, August 15th, 2013 11:34
Also, massive bummer.
...Unrelated question, anyone know how long chocolate can keep for?
#4 By: Doug M, August 15th, 2013 11:52
This disease has been around 30-60 years in various Central and South American countries. And yet we can still buy chocolate. I met a grower in Costa Rica (where it wiped out cacao production decades ago) who has selectively bred resistant trees. He now sells cacao locally.
So simmer down. This is neither "new" news or nor a new threat to our precious luxuries.
#5 By: negamuhia, August 15th, 2013 12:43
"Chocolate Frosty Pod Rot" sounds like a nice title for a post-Grunge album.
#6 By: Geth, August 15th, 2013 13:22
Noooooooooooooooooooooo!!!!!!!!! Humanity faces it's greatest threat. We have to stay strong, people, we'll get through this.
#7 By: Cowicide, August 15th, 2013 15:37
we'll get through this.
Speak for yourself!!!
#8 By: Brian Sizemore, August 15th, 2013 17:45
From my understanding if it is kept at a stable temperature indefinitely. Of course this is for pure non sweetened chocolate, but even then I'd be skeptical of decade old chocolate. Honestly if kept in a vacuum I don't see much of a reason why it wouldn't last forever, the only real thing to go "bad" is the oxidation of the cocoa fat. If there are temperature variations you get chocolate bloom, the white powdery appearance on the outside of the chocolate. It doesn't mean there is anything wrong, nor should it really affect the taste.
#9 By: Tim Quinn, August 15th, 2013 18:37
We agreed to refer to the "old news" trope as a level 6. Please keep up.
#10 By: Preston, August 16th, 2013 00:57
"Frosty Pod Rot" needs to be a multiple choice quiz show question
#11 By: Brian Murtagh, August 16th, 2013 02:10
I would SO BUY a cereal named Chocolate Frosty Pod Rot!!!
#12 By: Maggie Koerth-Baker, August 20th, 2013 10:57
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