Chocolate

[edyzmedieval]

Alright so I've recently viewed a video about the differences in taste between European and US chocolate. Which I found very surprising as an avid chocolate eater.



Now, I've tasted Hershey before and I found it a bit off but it wasn't that bad. Yes, it was markedly different from European brands, and particularly from more special - artisanal chocolate - but it was not a complete game changer. Plus being an American import it was far more expensive than just normal chocolate which we have lying around.

Understanding however the process of confection / manufacturing for the chocolate raises a question - the taste of butyric acid, which is horrendous, was so popular in the United States? How did this happen?

In the video, butyric acid - which is what you usually get also from rotten cheese - stabilises milk and also gives Hershey bars & other US chocolate the specific tastes. Some say it's like vomit - but this is very popular in the US.

How come?