Yes I've heard about this. You'd think a chocolate shortage would be enough to get everyone on the climate change bandwagon!! 😱

" One said that American butter has more water in it than it used to, is that true? "

US butter has a minimum butterfat content of 80% and that hasn't changed in over 30 years, but you can find a higher-fat (therefore lower water) butter in some places (try Whole Foods), but it will cost a lot more. There's a maximum amount of water in butter by virtue of the minimum required fat level.

I was recently reading an old article about chefs searching for a higher-fat butter for pastries, and came across this info (same minimum percentage in US and Canada).

Thus people who buy irish butter due to its higher fat content...though Kirkland's (costco) grass fed lists the same fat content as kerrygold.

Love Butter? Here Are the Tastiest Ones and Tips to Maximize Their Flavor
It’s always been rich and delicious, but now there are a lot more options in the dairy case. So which should you choose? Is it worth spending more for a fancy European style? And is butter good for you? We have the answers to these questions and more—plus reviews of 10 brands.

Read in Consumer Reports: 🔹 https://apple.news/A8q8Z8iZOSaWkLefUrVnPmQ

”EUROPEAN-STYLE BUTTER

This style has a higher butterfat content, typically about 82 to 85 percent, which is why it tastes richer and creamier than most sweet cream varieties—and can cost almost twice as much. It's ideal for spreading on bread. You can cook with it, but because of the richness and price, you might want to reserve it for ultra-flaky baked goods such as biscuits, pie crust, and puff pastries. Don’t be fooled by the name: Some European-style butters, such as Plugrà, are made in the U.S. Imported butters usually state the country of origin.”

The European-style butters are too expensive for me. I'll buy a pound on rare occasion if there's a super-sale at one of the grocers, but otherwise no.

My MIL's recipe for pie crust contains lard -- same principle as high-fat butter?

I heard reporting this week about how candy manufacturers are focusing more on non-chocolate candies, and that some chocolate coatings have been changed to chocolatey 'candy' coating instead.

I've been trying to stock up a bit on chocolate chips, cocoa and cooking bars because of this. One thing that's been very noticeable to me, along with the rising prices, is how the package amounts have shrunk.