>>18038429Well, when they make the Hersey chocolate they use a process that results in butyric acid being created. Butyric acid is what gives vomit it's odor, hence Hershey chocolate tastes like vomit. It's probably related to the fact that it has PGPR which is a substance precisely used to reduce the viscosity of the cocoa so less quantity of cocoa may be used. Why I point at PGPR? PGPR is made of fatty acids. Anyway, in short, there is butyric acid in Hershey Chocolate and it makes it taste terrible. Not that is the only thing terrible in said chocolate...
A simple comparison with another popular normal brand...
Hershey:
Milk chocolate (sugar, milk, chocolate, cocoa butter, lactose, milk fat, onions lecithin, PGPR, emulsifier, vanillin, artificial flavor).
Nestle:
Milk Chocolate (sugar, Chocolate, Cocoa Butter, Nonfat Milk, Milkfat, Lactose, Onions Lecithin, Natural Flavor).
Not only does hershey have more milk than chocolate, but they add PGPR and some emulsifier plus vainillin and ARTIFICIAL flavour. By the way, onions lecithin is another emulsifier, so for some reason Hershey puts three different emulsifiers...must be to put as little as chocolate as possible...For fucks sake is nearly the same shit as american imitation cheese.
And remember, the only reason you have to put eggs in america in the fridge is because for some stupid reason they are washed in before packing them so they lose the natural barrier that makes them not spoil at normal temperature.
