The flavor and the texture are so much better than those bitter dark chocolate bars.

  • spiffeeroo@programming.dev
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    1 year ago

    American chocolates (like Hershey’s) tend to taste more sour because they have more sugar and less cacao. The milk also tends to have a more butyric acid taste for some reason. Perhaps the difference is how the milk is treated, but those are trade secrets.

      • Urbanfox@lemmy.world
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        1 year ago

        Same, my brother returned from the US and I was excited to try Hershey’s and was horrified to find it tasted like puke. The next one did too.

        They all sat on the table for weeks before they got thrown away which is unheard of in our house with sweets.

        Cadbury isn’t the best in the world or anything but not tasting like puke is like, up there in the list of things that make chocolate good.

        • deadbeef79000@lemmy.nz
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          1 year ago

          butyric acid is more prevalent in US chocolate for some accident of history.

          So, to non-Americans, American chocolate takes like vomit.

          • Rotten_potato@lemmy.world
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            1 year ago

            IIRC, this “accident” is simply because chocolate producers figured out it’s cheaper to make the milk slightly taste like vomit (something the Americans apparently didn’t mind too much) than cooling it properly. I think nowadays that wouldn’t really fly but back then cheaper chocolate was maybe so desirable that consumers didn’t mind the weird taste.

      • spittingimage@lemmy.world
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        1 year ago

        The process for making Hershey’s chocolate also produces butyric acid, which is the chemical that gives vomit its smell.

      • spiffeeroo@programming.dev
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        1 year ago

        A lot of dark chocolate on the market contain milk even though they are not supposed to since they are processed with the same equipment. Some brands list milk in their dark chocolate ingredient label. Perhaps OP is very sensitive to that certain sour flavour.