Polyglycerol polyricinoleate, commonly known as PGPR, is being seen increasingly often in commercially-produced chocolate. The good people of Wikipedia describe it as “a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil.” Now doesn’t that sound delicious? Serve me up a bowlful, please!