Hershey's chocolate
Aug 20, 2020, 4:03 pm
#17
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Aug 20, 2020, 7:45 pm
#20
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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.
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.
Aug 20, 2020, 8:01 pm
#21
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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.
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.
Aug 21, 2020, 12:22 am
#22
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Aug 21, 2020, 12:33 am
#23
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How many Aussie’s eat Marmite? Probably none. It’s really a British institution. 😀. Most Aussie kids were raised on Vegemite, a much milder taste than Marmite.
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.
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.
Aug 21, 2020, 2:24 am
#24
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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.
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.
Aug 21, 2020, 5:23 am
#25
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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)
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”.
Last edited by LapLap; Aug 21, 2020 at 5:29 am
Aug 21, 2020, 6:45 am
#26
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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.
Aug 21, 2020, 7:48 am
#27
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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..
Aug 21, 2020, 8:14 am
#28
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Thank you!
Last edited by LapLap; Aug 21, 2020 at 8:29 am Reason: Add link
Aug 21, 2020, 12:04 pm
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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)
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)
European chocolate is without question, superior to american mass produced rubbish.
Same for cheese.