It’s not milk or white chocolate per se but the American formulation is different from the European. Specifically it is the presence of butyric acid which gives it a longer shelf life but makes it taste like vomit (because it is produced by breaking down the milk to release the compound, so it has overtones of sour milk if you aren’t used to it). It also tends to have more sugar and less cocoa.
Hershey’s is definitely low quality chocolate and high in sugar as you mentioned, but it’s also gluten-free which is rare for chocolate (almost all other brands have wheat warnings / cross contamination due to the use of shared equipment) so sometimes my celiac girlfriend buys it. I prefer Marabou (Swedish) or Karl Fazer (Finnish) myself, but we’re in the US where those can be hard to find unless you know where to look.
I’m from the US and even I find that gross…
Milk chocolate and white chocolate are an abomination unto nuggan!
It’s not milk or white chocolate per se but the American formulation is different from the European. Specifically it is the presence of butyric acid which gives it a longer shelf life but makes it taste like vomit (because it is produced by breaking down the milk to release the compound, so it has overtones of sour milk if you aren’t used to it). It also tends to have more sugar and less cocoa.
Hershey’s is definitely low quality chocolate and high in sugar as you mentioned, but it’s also gluten-free which is rare for chocolate (almost all other brands have wheat warnings / cross contamination due to the use of shared equipment) so sometimes my celiac girlfriend buys it. I prefer Marabou (Swedish) or Karl Fazer (Finnish) myself, but we’re in the US where those can be hard to find unless you know where to look.