Some major chocolate manufacturers are petitioning the FDA to change the standards for making the sweet treat.

They say they want to be able to substitute vegetable oil for cocoa butter.

But smaller chocolatiers and chocoholics say replacing the key ingredient would change the very essence of every block, bar and square of the sugary indulgence.

"Cocoa butter is solid at room temperature normally, so the vegetable oil would just make it an even filmier kind of lower-quality texture," says Sunniva Jelsing of Sweets on 3rd in Wausau. "When you're looking at a premium chocolate bar, you want a snap. With vegetable oil, it would be impossible to create, I think."

The Chocolate Manufacturers Association and other food industry groups say substituting vegetable oil would reduce their production costs.

The FDA has not made a final decision.