Readers who have had the misfortune to encounter a Hershey bar will know exactly what I’m talking about. It’s wretched stuff isn’t it? If you are in possession of a sound mind and a few functioning taste buds then I don’t see how you can possibly enjoy US chocolate. It tastes like sawdust that’s been drowned in sugar and soaked with baby vomit.
It tastes like that, by the way, because that’s roughly what it is. American chocolate (I’m talking about the non-fancy stuff) has a lot more sugar and a lot less cocoa than its European counterparts. Some producers also allegedly put their milk through a process called controlled lipolysis which produces butyric acid. What’s that when it’s at home? It’s something that’s found in vomit. God knows what else Americans get up to in their chocolate factories. A lawsuit recently filed in New York alleges that Hershey, which has the licence to produce Cadbury products in the US, “fails to disclose” that some of its chocolate products “contain unsafe levels of lead and cadmium”
They really are letting the milk go slightly rancid as a method of preservation. Which is why their chocolate tastes like rancid milk (or vomit).
Now I understand that those who grew up eating it are just used to the flavor. The real mystery is how it became so popular in the first place. How was vomit-flavored chocolate preferable to not having chocolate?
It’s science:
They really are letting the milk go slightly rancid as a method of preservation. Which is why their chocolate tastes like rancid milk (or vomit).
Now I understand that those who grew up eating it are just used to the flavor. The real mystery is how it became so popular in the first place. How was vomit-flavored chocolate preferable to not having chocolate?