The main issue with american chocolates is that they taste like vomit because americans have associated that with chocolate. So american chocolate manufacturers add butyric acid in their chocolate so it can have that lovely characteristic taste. Butyric acid extends the shelf life of chocolate.
The rest of the world isnt a big fan of vomit for some reason.
Yikes! Do you think all American chocolate has butyric acid? That’s not even close to being true. Quite the generalization though!
The cheapest brands do, and they sell because they’re cheap and nostalgic (Hershey’s; literally just Hershey’s). But neither baking chocolate nor most American chocolate brands have butyric acid in them.
One of the oldest chocolate companies in the world, Baker’s, was started in 1780. No butyric acid there. Most chocolate chips used for baking don’t have it — I assume the Hershey’s brand does but I’ve never tried them of course. Why would I?? Tollhouse is right there.
As mentioned elsewhere, Ghirardelli is in every store and has been making American chocolate since 1852. There are also regional chocolate chains (like Fannie May, Rocky Mountain Chocolate Factory, etc.), none of which have butyric acid. Then there’s all the European brands that are in every store. That’s not to mention all the chocolate made in grocery stores and the boutique chocolate makers in cities.
Americans are surrounded with chocolate that doesn’t have butyric acid.
It’s funny, when it’s fashionable to shit on the U.S. people just make things up. “The U.S. just likes vomit their chocolate tastes like vomit”
Edited for some kind of clarity, like substituting “uses” for “has” since it’s a byproduct
The main issue with american chocolates is that they taste like vomit because americans have associated that with chocolate. So american chocolate manufacturers add butyric acid in their chocolate so it can have that lovely characteristic taste. Butyric acid extends the shelf life of chocolate.
The rest of the world isnt a big fan of vomit for some reason.
Yikes! Do you think all American chocolate has butyric acid? That’s not even close to being true. Quite the generalization though!
The cheapest brands do, and they sell because they’re cheap and nostalgic (Hershey’s; literally just Hershey’s). But neither baking chocolate nor most American chocolate brands have butyric acid in them.
One of the oldest chocolate companies in the world, Baker’s, was started in 1780. No butyric acid there. Most chocolate chips used for baking don’t have it — I assume the Hershey’s brand does but I’ve never tried them of course. Why would I?? Tollhouse is right there.
As mentioned elsewhere, Ghirardelli is in every store and has been making American chocolate since 1852. There are also regional chocolate chains (like Fannie May, Rocky Mountain Chocolate Factory, etc.), none of which have butyric acid. Then there’s all the European brands that are in every store. That’s not to mention all the chocolate made in grocery stores and the boutique chocolate makers in cities.
Americans are surrounded with chocolate that doesn’t have butyric acid.
It’s funny, when it’s fashionable to shit on the U.S. people just make things up. “The U.S. just likes vomit their chocolate tastes like vomit”
Edited for some kind of clarity, like substituting “uses” for “has” since it’s a byproduct