SOMM TV wine & food Episode 269: The Halloween Episode
6 snips
Oct 29, 2025 Guest
Dr. Fred Caprasso
Guest
Anna (co-founder, Final Girl Wines)
Guest
Pete (co-founder, Final Girl Wines)
Dr. Fred Caprasso, a food scientist and former dean, reveals why Halloween candy tastes different today, highlighting cost pressures and the substitution of cheaper fats for cocoa butter. He discusses how these changes affect chocolate's flavor and texture. Meanwhile, Anna and Pete, co-founders of Final Girl Wines, blend their love for horror films with winemaking, discussing varietals like Petit Verdot inspired by iconic characters. They explore how horror themes influence their brand and tasting room experience, creating a unique connection for fans.
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Episode notes
Why Modern Chocolate Tastes Different
- Major chocolate brands cut cocoa butter and replace it with cheaper fats to lower costs.
- Dr. Fred Caprasso says these substitutions change texture and flavor, making candy taste waxy compared to older chocolate.
Lamb Fat Once Replaced Cocoa Butter
- Dr. Caprasso recounts research from the 1970s where lamb fat replaced part of cocoa butter successfully.
- He says small fat substitutions cut cost and most consumers didn't notice, altering chocolate over time.
Buy Better Chocolate To Regain Flavor
- If you want the original chocolate taste, buy higher-end brands with more cocoa butter.
- Dr. Caprasso suggests paying more or seeking premium chocolatiers to avoid waxy, low-cocoa products.