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?
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