this post was submitted on 04 Apr 2025
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[–] [email protected] 1 points 6 hours ago
[–] [email protected] 2 points 7 hours ago

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.

[–] [email protected] 2 points 10 hours ago

What do you put on s'mores if not Hershey's?

[–] [email protected] 2 points 12 hours ago (1 children)

Say what you will, but Hershey's is a damn sight better than Nestle. As such, American KitKats >>> European KitKats.

[–] [email protected] 1 points 10 hours ago

Japan goes above and beyond when it comes to KitKat.

[–] [email protected] 12 points 1 day ago (3 children)

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.

[–] [email protected] 1 points 17 minutes ago

Had an American friend send some chocolate and sweets over and Hershey were one of them. Your description is the same as mine

[–] [email protected] 1 points 8 hours ago

i knew always had acideic taste to it. i dont like milk chocolate, i choose other brands for dark chocolate with 90% +cacao

[–] [email protected] 9 points 21 hours ago (1 children)

Hershey’s literally tastes like vomit. And I’m not being hyperbolic with the literally. It genuinely does.

It's science:

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”

[–] [email protected] 2 points 5 hours ago

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?

[–] [email protected] 12 points 1 day ago (1 children)

Must be your cache - it came down noon west coast time.

[–] [email protected] 18 points 1 day ago (2 children)

Nooo my post is irrelevant! Wait, everything I post is irrelevant

[–] [email protected] 2 points 21 hours ago

This feels like the start of an existential crisis.

[–] [email protected] 2 points 1 day ago

Isn't that why the Internet was invented in the first place?

Oh, umm, never mind, my comment is irrelevant...

[–] [email protected] 2 points 21 hours ago

Why do I feel like I’m out of a fediverse loop?

[–] [email protected] 1 points 1 day ago (1 children)

I'm from the US and even I find that gross...

Milk chocolate and white chocolate are an abomination unto nuggan!

[–] [email protected] 5 points 21 hours ago (1 children)

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.

[–] [email protected] 2 points 10 hours ago

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.

[–] [email protected] -1 points 1 day ago (2 children)
[–] [email protected] 2 points 14 hours ago (1 children)

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.

[–] [email protected] 1 points 1 hour ago

Agreed. Plus it's milk chocolate which - y'know, is milder and meltier to start.