I tried some Frango chocolates the other day, as they're now sold at the Bay. The ingredients included low quality items like vanillin and some hydrogenated soybean oil. This is one of my pet peeves, why do expensive chocolate makers use such cheap ingredients?? How can they then justify the huge markups?? For example, some Godiva, some Lindt, and all Purdy's chocolates contain vanillin. In my eyes, any chocolates that include vanillin can't be called a premium product at all, yet these pretend to be. It's not all bleak, there's a pretty good Lindt bittersweet chocolate bar that's reasonably priced and includes real vanilla as an ingredient that I now use for baking and creating homemade truffles.