you are viewing a single comment's thread
view the rest of the comments
[–] 4 points 18 hours ago (2 children)

That or the taste of butyric acid (the infamous 'vomit' aftertaste people associate with Hershey's), which you can't escape in the US because most of our cheap chocolate uses that process.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 2 points 10 hours ago (1 child)

    Holy shit have you tasted Hershey's made in the last ~5 years? It is unreal how bad it is now. Completely inedible. Like they raced to the bottom and plunged through like an admin in Minecraft blowing through bedrock. I tried making smores with it last year, for nostalgia's sake... Nobody at that campfire could eat them, it was horrendous. We all talked about it, trying to figure out if that's just how it always was and we've most grown up, or if it really has gotten that much worse. Everybody agreed it was never that bad. Like it was always shit-tier chocolate, but at least it was actual chocolate. Not spongy brown drywall. Chocolate isn't supposed to get spongy.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 2 points 2 hours ago* (last edited 1 hour ago)

    Depending on the time of year, candy manufacturers add food-safe wax to their product to keep it from melting and sticking in the package. It's not noticeable when the chocolate is solid or melted, but it absolutely is during the in-between state. Smores are one of the few foods to feature warm-but-not-molten chocolate bars and are usually made during the summer when wax content is at its highest.

    (And I'm sure Hershey's adds as much wax as legally allowed since it's cheaper.)

    Edit: apparently Hershey's is one of the rare brands that doesn't use wax. Instead their decline is because they've been slowly replacing the cocoa butter in their products with vegetable oil-based compounds to save money.

  • source
  • parent