I live in the USA… I love cheeze and chocolate. American chocolate and cheeze taste like shit. The Yankee cheeze gives me the cramps and the shits. Yankee food is horrible in general. I will die sooner cause of this Yankee rubbish. I pray for nukes everyday.
What do you put on s’mores if not Hershey’s?
Some decent chocolate
Graham cracker, split in half! Two squares (rectangles) of Hershey terrible chocolate! One marshmallow placed on top of the chocolate perfectly! Nuke into the microwave because your don’t like burnt spots! Smash the other half onto the ballooned marshmallow! Consume! Repeat!
Hershey’s literally tastes like vomit. And I’m not being hyperbolic with the literally. It genuinely does.
How they sell a single unit of that stuff is beyond me.
Had an American friend send some chocolate and sweets over and Hershey were one of them. Your description is the same as mine
Hershey’s literally tastes like vomit. And I’m not being hyperbolic with the literally. It genuinely does.
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?
i knew always had acideic taste to it. i dont like milk chocolate, i choose other brands for dark chocolate with 90% +cacao
Must be your cache - it came down noon west coast time.
Nooo my post is irrelevant! Wait, everything I post is irrelevant
This feels like the start of an existential crisis.
Isn’t that why the Internet was invented in the first place?
Oh, umm, never mind, my comment is irrelevant…
Grim.
Say what you will, but Hershey’s is a damn sight better than Nestle. As such, American KitKats >>> European KitKats.
Japan goes above and beyond when it comes to KitKat.
New mission unlocked lol
Why do I feel like I’m out of a fediverse loop?
On the web UI on the 1st of April, the icon for the instance was of the US flag with an American slogan.
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.
I like it fine.
The truth is that it does taste off to people that aren’t used to it. Aside from that it’s harder and sweeter. I absolutely love European chocolate but I get why Hershey has made the choices they made. It lasts longer and remains solid in higher temps. That is at a noticeable cost in the taste.
Agreed. Plus it’s milk chocolate which - y’know, is milder and meltier to start.
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