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Hershey's chocolate
I was watching some documentary series "The Food that Built America" (worth a watch) and it discusses Mr Hershey and his special way of making chocolate which apparently uses soured milk.
Anyway, today I'm in the supermarket and tucked away I noticed a Hershey bar. I've never had one so I thought I'd taste this sour stuff. It tastes like eating stale vomit. How is this America's chocolate bar? It's disgusting. |
Agree totally. And that essence invades their manufacturing plants. When they started making Cadburys in Hershey factories for the US market, they made Cadburys taste like vomit too.
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Some of us Americans agree too. I didn't know about the sour milk, but find most Hershey's products disgusting. But I also don't waste calories on milk chocolate, only dark.
It's odd though, how when you grow up with something it can taste perfectly fine, yet to people in another country it tastes like vomit. I've noticed that with some European specialties too. Some of the fermented Scandinavian foods come to my mind - even though I love herring in all forms! |
I hadn't heard the sour milk ingredient before, but I've always thought Hershey chocolate didn't really taste like chocolate. I liked it when I was a kid but that was many moons ago...
Originally Posted by JBord
(Post 32617018)
Some of us Americans agree too. I didn't know about the sour milk, but find most Hershey's products disgusting. But I also don't waste calories on milk chocolate, only dark.
It's odd though, how when you grow up with something it can taste perfectly fine, yet to people in another country it tastes like vomit. I've noticed that with some European specialties too. Some of the fermented Scandinavian foods come to my mind - even though I love herring in all forms! |
It’s what you’re used to. Most Americans aren’t going to eat vegemite, either.
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Hershey's chocolate is definitely not your normal chocolate. I think some of the appeal is what Milton Hershey did as a benefactor. Relatives of mine were houseparents at the Milton Hershey School, and I know others who attended the school because they could benefit from it.
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Originally Posted by Jaimito Cartero
(Post 32617178)
It’s what you’re used to. Most Americans aren’t going to eat vegemite, either.
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Originally Posted by gfunkdave
(Post 32617169)
I hear many Europeans feel the same way upon tasting peanut butter, which I've always loved. But my guess has always been that it's not the peanut butter Europeans find offensive, but rather the disgusting ways we use it in America...such as peanut butter and jelly/jam on bread. Or mixed with chocolate. Or in ice cream. I hope a few of you will chime in with thoughts on whether it's the product or the way we use it in the US. |
Originally Posted by JBord
(Post 32617250)
But my guess has always been that it's not the peanut butter Europeans find offensive, but rather the disgusting ways we use it in America...such as peanut butter and jelly/jam on bread. Or mixed with chocolate. Or in ice cream. I hope a few of you will chime in with thoughts on whether it's the product or the way we use it in the US.
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Originally Posted by JBord
(Post 32617250)
Right. That's one I always wondered about. I'm indifferent to peanut butter, and rarely eat it. But you get a very similar flavor in some Asian dishes, IMO. I love peanut sauce. And I believe some African dishes, although I'm far, far from an expert on that cuisine.
But my guess has always been that it's not the peanut butter Europeans find offensive, but rather the disgusting ways we use it in America...such as peanut butter and jelly/jam on bread. Or mixed with chocolate. Or in ice cream. I hope a few of you will chime in with thoughts on whether it's the product or the way we use it in the US. Nutella: How is mixing hazelnuts with chocolate that different than peanuts and chocolate? |
Originally Posted by Segments
(Post 32617517)
Nutella: How is mixing hazelnuts with chocolate that different than peanuts and chocolate?
Oh, here's another. Skrewball - the peanut butter whiskey. It sounds so bad, I'm afraid to even try it. And that combo IS blasphemy. |
Originally Posted by bensyd
(Post 32616453)
It tastes like eating stale vomit.
https://www.chemistryworld.com/podca...017662.article |
Originally Posted by gfunkdave
(Post 32617510)
BLASPHEMY! Those are all delicious and wonderful uses of peanut butter.
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Originally Posted by gfunkdave
(Post 32617510)
BLASPHEMY! Those are all delicious and wonderful uses of peanut butter.
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The current Hershey's chocolate has changed quite a bit since the original receipt I think. It used to not be so waxy and had a much better texture and flavor. And as someone mentioned above, the Hershey version of Cadbury chocolate is much different and awful tasting compared to the British versions.
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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.
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Originally Posted by gfunkdave
(Post 32618732)
Me three. I always feel like I should prefer dark but I am just a milk kinda guy.
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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. |
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.
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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..
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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.
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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. |
Originally Posted by DC9
(Post 32619154)
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.
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Originally Posted by USA_flyer
(Post 32620421)
American chocolate tends to be too synthetic to be worth eating with a couple of exceptions. Ghirardelli is fine but for good eats, you need to go for Sees Candies. Only problem is, its very expensive.
European chocolate is without question, superior to american mass produced rubbish. Same for cheese. As far as cheese, I agree that Europe has a lot of great cheeses, but so does the U.S. now. Try some from Jasper Hill Farm, Cypress Grove & Cowgirl Creamery. |
Originally Posted by FLYMSY
(Post 32621011)
Sees??? IMHO, it’s mediocre, just another American mass produced product. Not sure why people think it’s so good. Also, not sure why it’s pricey and why people would pay those prices, especially at an airport kiosk. I typically only buy from small shops that don’t market to the masses. I’ve tried many chocolate shops around the world and have my favorites in various international cities.
As far as cheese, I agree that Europe has a lot of great cheeses, but so does the U.S. now. Try some from Jasper Hill Farm, Cypress Grove & Cowgirl Creamery. |
When I think of See's, I don't think of chocolate, rather "chocolates", being some sort of filling covered with chocolate. In that regard, I think they're solid, but by no means the best in the US. Ben Heggy's in NE Ohio, is far superior, especially their chocolate covered nuts. I'm sure there are other local chocolatiers in the US who make an outstanding product.
Budweiser, Kraft american cheese, and Hershey chocolate may be the most popular American made beers, cheese, and chocolate, but they are far from being the best. The best American microbrews, artisanal cheese, and chocolate would fare well against the best that the rest of the world has to offer. |
Agreed Hershey’s is not real chocolate. We have a lot of fantastic (real) craft chocolate makers here in the US however. Dick Taylor, Raaka, Ritual, (my favorite) Fruition, etc.
I also love Soma which comes from our neighbors to the north. Long story short...we do have some fantastic chocolate makers here in the US! |
I think See’s is a fairly solid company for chocolate. Not $50 a pound stuff, but tasty, and good quality. I buy their $50 gift cards at Costco before going on a trip, and will buy custom picked boxes for gifts. They also have $5 off $25 or $30 coupons 3-4 times a year, to bring the cost down.
While you can get some decent cheaper stuff at Costco, in 2-2.5 pound containers, See’s taste and quality hits the spot for me. |
Originally Posted by work2fly
(Post 32622395)
When I think of See's, I don't think of chocolate, rather "chocolates", being some sort of filling covered with chocolate. In that regard, I think they're solid, but by no means the best in the US. Ben Heggy's in NE Ohio, is far superior, especially their chocolate covered nuts. I'm sure there are other local chocolatiers in the US who make an outstanding product.
Budweiser, Kraft american cheese, and Hershey chocolate may be the most popular American made beers, cheese, and chocolate, but they are far from being the best. The best American microbrews, artisanal cheese, and chocolate would fare well against the best that the rest of the world has to offer. |
Originally Posted by USA_flyer
(Post 32622664)
What is artisanal for you, is practically mainstream quality here in Europe.
David |
Originally Posted by work2fly
(Post 32622395)
When I think of See's, I don't think of chocolate, rather "chocolates", being some sort of filling covered with chocolate. In that regard, I think they're solid, but by no means the best in the US. Ben Heggy's in NE Ohio, is far superior, especially their chocolate covered nuts. I'm sure there are other local chocolatiers in the US who make an outstanding product.
Budweiser, Kraft american cheese, and Hershey chocolate may be the most popular American made beers, cheese, and chocolate, but they are far from being the best. The best American microbrews, artisanal cheese, and chocolate would fare well against the best that the rest of the world has to offer. For the "drug store" candy, it was always Nestle over Hershey. |
I’ve given up on milk chocolate, as several years ago it started ripping up my stomach (and often my throat) every time I ate it. Brand doesn’t matter - Swiss and Belgian are as bad as American in this respect.
Dark chocolate is more tolerable, although it can cause problems, too - and more unpredictably. I had to give up brownies and chocolate chip cookies as well, and am wise not to eat chocolate cake or ice cream (but the latter two are also variable in their effects). 😕 |
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