• Brewchin
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    816 days ago

    American or South African chocolate products.

    NOT an anti-American/-Saffer thing. They add butyric acid, which tastes like vomit to the rest of the world. (Accurate, as vomit contains it).

    Presumably because the market there have been trained to expect that flavour for some reason. To the rest of us, a US or ZA origin is usually a sign to avoid.

    • @Postmortal_Pop@lemmy.world
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      16 days ago

      That reason is because Hersey chocolate was the first chocolate the common American could afford and the processing method that Hersey used to produce it would create butyric acid from the milk. Now they add it back in because customers complained when they refined the process.

      While in American, in right there with you. Aldi fortunately imports a good selection of chocolate so not all of us have to suffer.

      • anon6789
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        216 days ago

        Aldi has such awesome chocolate! Thanks for pointing out the reason.

        • partial_accumen
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          216 days ago

          I tried to like the Aldi chocolate bars but they leave this strange fatty coating in my mouth after eating them. I don’t experience that with other brands.

    • @Pipster@lemmy.blahaj.zone
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      116 days ago

      A colleague came back from the US with a big back of mini Hershey’s flavours. Most were ok but I legitimately thought the standard plain flavour had spoilt.