|
I love Hershy’s chocolate. Milk chocolate is far superior than dark chocolate, no matter who makes it.
I don’t hate dark chocolate, but milk chocolate = yuuuum. |
Originally Posted by FriscoHeavy
(Post 32618424)
I love Hershy’s chocolate. Milk chocolate is far superior than dark chocolate, no matter who makes it.
I don’t hate dark chocolate, but milk chocolate = yuuuum. |
Originally Posted by kipper
(Post 32618505)
I prefer milk chocolate to dark also.
|
Originally Posted by gfunkdave
(Post 32618732)
Me three. I always feel like I should prefer dark but I am just a milk kinda guy.
|
I always preferred Wilbur's Chocolate to Hershey's Chocolate, but I also think that the taste of Hershey's got noticeably worse in the mid-2000s when they went away from cocoa butter to vegetable oil.
Closing the factories in Hershey and an attempt by board members to sell the company out from under the Dauphin County Orphans' and the Hershey Trust also soured the taste of their products for me as well. |
Originally Posted by Wilbur
(Post 32618851)
I always preferred Wilbur's Chocolate to Hershey's Chocolate, but I also think that the taste of Hershey's got noticeably worse in the mid-2000s when they went away from cocoa butter to vegetable oil.
Closing the factories in Hershey and an attempt by board members to sell the company out from under the Dauphin County Orphans' and the Hershey Trust also soured the taste of their products for me as well. |
Originally Posted by kipper
(Post 32618505)
I prefer milk chocolate to dark also.
|
Originally Posted by bensyd
(Post 32617229)
Yes. But Australians will eat promite, marmite, cenovis etc....
Hershey’s is not a high quality refined product, and it doesn’t claim to be. I try it sometimes as a novelty, but it’s definitely a bit rough for my liking. Swiss chocolate for me. Also, Cadbury’s chocolate in the US is nothing like the Australian or UK products for smoothness and taste. |
In addition to the bitter taste from the acid, overuse of sugar and grainy texture, I have a vague memory Hershey couldn’t be sold as chocolate in Europe due to the level of cocoa butter being far below minimum requirements.
Terrible stuff. On the other hand I did like Ghirardelli the last time I tried it. It’s not really premium, but it’s a nice chocolate. |
OP reminded me of my first, shocking, encounter with Hershey’s. Was in London, late 80s, had been curious about Hershey’s bars and Tootsie rolls because of all the exposure to US TV and movies, and there it was, in a Delicatessen. Wildly overpriced because it was an import. Buying it, I felt like Charlie Bucket from Willie Wonka. First chance I got, I carefully tore the wrapper and prepared to savour this icon of America.
Yep, vomit was the first thing that sprang to my mind also. At least with Marmite and Vegemite you can cook with the stuff (Marmite is my “hidden ingredient” in some of our Japanese - and even Spanish - family classics), but Hershey’s is irredeemable. I still remember the metallic bile taste from back then. Biggest “gourmet” disappoIntment of my life; way, WAY beyond the somehow predictable tooth aching “meh” of candycorn. I’ve made lovely chocolate mousses and desserts with sour cream. Only “milk” product that has ever come close to explaining the vileness of Hershey’s is that desiccated, powdered Parmesan stuff from those cardboard tubes (I see it less with each passing decade). That has a similar dried puke “tang”.
Originally Posted by DC9
(Post 32619154)
How many Aussie’s eat Marmite? Probably none. It’s really a British institution. 😀.
https://cimg0.ibsrv.net/gimg/www.fly...89c0e9bcb.jpeg |
Originally Posted by braslvr
(Post 32619150)
As do I. I've also never noticed anything foul about Hershey chocolate. Or Nestle, or Mars. Reese's PB cups are one of my favorite candies and are made by Hershey...
Nothing beats a Reese's. I've tried other brands, but none of them hold a candle to Hershey's on this front. Now, in regards to a standard chocolate bar, I don't disagree that there are some really nice ones out there and I like trying them around the world, but it doesn't make the Hershey's brand bad and taste like 'vomit'. That's a very interesting, but yet laughable descriptor. But no matter who makes it, hands up for Milk Chocolate. My wife prefers Dark. :) |
Originally Posted by FriscoHeavy
(Post 32619669)
Now, in regards to a standard chocolate bar, I don't disagree that there are some really nice ones out there and I like trying them around the world, but it doesn't make the Hershey's brand bad and taste like 'vomit'. That's a very interesting, but yet laughable descriptor..
|
Originally Posted by Kgmm77
(Post 32619789)
It really isn’t, it’s simply science. As the poster above indicated, butyric acid is common between both “substances” (and also in Parmesan mentioned above), so not surprising that it triggers this association.
Thank you! |
Conversely, I just discovered I had an unopened bag of Dove milk chocolate pieces in the kitchen cabinet. What a nice surprise! I love Dove milk chocolate.
|
Originally Posted by LapLap
(Post 32619517)
OP reminded me of my first, shocking, encounter with Hershey’s. Was in London, late 80s, had been curious about Hershey’s bars and Tootsie rolls because of all the exposure to US TV and movies, and there it was, in a Delicatessen. Wildly overpriced because it was an import. Buying it, I felt like Charlie Bucket from Willie Wonka. First chance I got, I carefully tore the wrapper and prepared to savour this icon of America.
Yep, vomit was the first thing that sprang to my mind also. At least with Marmite and Vegemite you can cook with the stuff (Marmite is my “hidden ingredient” in some of our Japanese - and even Spanish - family classics), but Hershey’s is irredeemable. I still remember the metallic bile taste from back then. Biggest “gourmet” disappoIntment of my life; way, WAY beyond the somehow predictable tooth aching “meh” of candycorn. I’ve made lovely chocolate mousses and desserts with sour cream. Only “milk” product that has ever come close to explaining the vileness of Hershey’s is that desiccated, powdered Parmesan stuff from those cardboard tubes (I see it less with each passing decade). That has a similar dried puke “tang”. New Zealanders would beg to differ (although U.K. Marmite and NZ Marmite are profoundly different) https://cimg0.ibsrv.net/gimg/www.fly...89c0e9bcb.jpeg European chocolate is without question, superior to american mass produced rubbish. Same for cheese. |
| All times are GMT -6. The time now is 5:32 pm. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.