The "Sh*tification" of Chocolate | Andrew & Ed Talk Chocolate Shrinkflation

In this episode of The Chocolate Podcast, we dive deep into the controversial world of "shrinkflation" and what Andrew Nason calls the "inshittification" of our favourite chocolate brands.

Are the chocolate bars we loved as kids actually getting smaller, or are they just being replaced with cheaper ingredients? From the iconic Toblerone geometry fail to the petroleum-derived antioxidants in Reese’s, we dissect the ingredients lists of mass-market giants like Cadbury Dairy Milk and Hershey’s to see what’s really changed since the 1960s.

In this episode, we discuss:

The History of Accounting & Excess: Why the world’s first written records (from a Mesopotamian bureaucrat named Kushim!) set the stage for modern exploitation and surplus.

Shrinkflation Exposed: Why your Dairy Milk is now "round" instead of "square" (hint: it’s all about the grams) and the truth behind the air in your Aero bar.

Mass Market vs. The Amazon: We contrast the "diesel-derived" additives of commercial bars with the complex, mind-altering beauty of wild, fermented cacao from the Amazon and Mexico.

The Nostalgia Trap: Can you still enjoy a "crappy" chocolate bar for the memories, even if it’s objectively lower quality?

Whether you're a dark chocolate snob who only eats wild-harvested cacao or a defender of the humble Freddo, this debate covers the ethics, chemistry, and pure joy of the world's favorite treat.

Where do you stand? Are you a "Cacao Snob" or do you still crave that nostalgic hit of a Mars bar? Let us know in the comments!

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