hershey isnt real chocolate, they add a bitterent that why it taste like shit, i think its butyric acid.
Another way of reminding us there is enshittification.
Nearly no one touches the chocolates at most supermarkets I went to. Far cry from when 40 years ago, workers from overseas would include chocolate bars in care packages.
That real cocoa are mostly from developing countries, not all are politically stable.
Candy makerscapitalistsFTFY
Gotta love capitalism
Out-competing that bland old “real” chocolate with the superior product.
There is no corner they aren’t willing to cut.
I only eat the opposite type of chocolate, that being chocolate so dark its 90-97% coco content. I want my chocolate so natural, earthy, and bitter that it tastes similar to chocolate (that’s just my preference not that it makes me any better or worse than anyone else).
i do the same, its either 90-100% if im lucky to find 100% thats not part of the baking aisles.
I’ll say it, it makes you better. (This is not biased, I just so happen to also have that same preference)
Dark chocolate is quite healthy, specifically coco is known to have healthy properties and the darker it is the less sugar.
True, but the amounts of dark chocolate I eat probably isn’t.
i usually prefer 85-100 if possible.
I think real dark chocolate can actually be good for you. Shame I like the crap stuff. But not this crap, this shit tastes like you’ve talked up a bit of stomach bile while you were chewing.
Absolutely, its still an acquired taste but it can have health benefits (of course if you don’t like the taste then the health benefits probably aren’t worth it).
Hey I started a new community: Enshitification.
I posted this Reese’s article the other day.
It’s for articles like this but also personal experiences, like things you noticed going to shit.
So if you want to rant a bit about a product quality decrease, feel free to post about it there.
Idk people enjoy white chocolate which is literally rhe most disgusting snack I can imagine.
white chocolate is just pure “milk sugar”
Yeah agreed. I only like white chocolate in a couple ways, like in a white mocha, but I’m general is pretty gross imo. I have a close friend who I agree with taste in food nearly completely, except when it comes to chocolate. She ONLY likes white chocolate and it baffles me how her taste buds have failed her so completely.
i never liked it, its too sweet and they almost always have a chemical aftertaste.
I sometimes enjoy white chocolate, but admit it’s only a slight step above eating straight butter and sugar.
I took two bites and had to spit it out
That’s how I reacted the first time I tasted Hershey’s chocolate.
Inb4: butyric acid
A somehow necessary ingredient in Hershey’s which lingers unpleasantly on the palate, otherwise known as a stomach acid which imbues your vomit with the unmistakeable flavor of vomit
Whyyyyyyyyy
Actually this goes back to the early days of Hershey’s. As part of their drive to produce affordable chocolate, their main formulation was developed around slightly spoiled milk, which has an acidic taste. That’s why all Hershey’s chocolate since the beginning of time has had that ‘vomit flavor’. Obviously they’re not allowed to use spoiled milk anymore, but they wanted to taste the same as it always has. So they add the acid as an ingredient to replicate the same flavor.
I know m&ms are Mars but those little bits of poison have also tasted like vomit for decades. I can’t even watch people choke those friggen things down. Smarties or death.
Well obviously it sucks that the fake cocoa is disgusting, but I have to say I kinda am for the effort of trying to create an alternative, given how the cocoa producers are notorious for exploiting child labor and how terrible it is for the environment
Buy Tonys. The alternatives are bad for you
too bad they dont have 90+%
“One German brand, the Nestlé-owned Choco Crossies, recently announced it was eliminating cocoa altogether from its new Snack Vibes line, replacing it with ChoViva, a lab-grown chocolate alternative made from fermented sunflower and grape seeds.”
How the fudge did we end up in this dystopian nightmare? ಥ_ಥ
lol GRAPESEEDS.
Sorry, but I really want to try the fermented seed cocoa. There are non-Nestlé versions and having an option that doesn’t exploit child slaves is always a good option.
By coveting.
There’s a scene from Band of Brothers, two GIs meet a French family on D-Day. One of the soldiers offers the boy, 4 or 5 years old, a chocolate bar. The boy smiles from ear to ear when he tastes it. His father says, “Thank you. He’s never had chocolate before.”
Imagine that. Imagine living in a society where chocolate is considered an exotic food. That’s how the world was, for almost all of human history. You live in Norway and you want a lemon? HA! Tough shit, you’ll never even know what lemon smells like.
But, at some point, Americans got used to having every delicacy from every corner of the world. We forgot that each nibble of chocolate is exotic. That the beans aren’t native to our country. That most people in the world can’t afford real chocolate except as a rare treat. And look at us now - just like the rest of the world.
We continued releasing more and more carbon dioxide into the atmosphere for decades after learning that it was causing increasingly extreme weather
Child slavery is frowned upon just enough that they have eliminated real cocoa. People won’t pay for non-slave rates, so they have to go with synthetic product.
Lab-grown? Lab-GROWN? What fucking part of the metal tank has the growing area?
probably synthesized, sunflower/grapeseed mixture. probably just turn the seeds intoa pulp and made it into faux-colate.
Also I don’t think the term Lab Grown would really apply in this case. Unless I’m wrong I’m pretty sure the term would be lab synthesized, unless they are just using the materials to rend down into building blocks to grow cocoa artificially via some type of cellular manipulation method.
Yeah I bought small container of bakers cocoa bout a month ago and it was half the size it used to be and almost three times the price.
That’s unbelievable 😮
Said the same thing when I first saw it. But had to have it so held my nose and tossed it into the basket
🤧
… I just buy bags of ghiradelli dark chocolate baking chips, and eat a handful, when I feel like snacking on chocolate.
They have 72% cacao chips, but that is bit too rich for my taste and my wallet, 60% seems to hit the spot.
Much cheaper per weight than actual ghiradelli chocolate squares or whatever.
And you can just toss a few into some fresh hot coffee, stir for a minute, kablamo choco-coffee.
Anyway, yeah, most US ‘chocolate’ is disgusting.
they have 92%
most US ‘chocolate’ is disgusting.
Most by sheer volume because four companies make damn near every candy bar in the grocery store? Sure. Most by percent of discrete chocolatiers? Nah. There’s tons of good chocolate in the US, it’s just priced as the luxury good it should be (turns out slavery is great for keeping prices down)
Yes, yeah, the former is what I meant there.
There indeed are tons of proper local chocaltiers in a lot of places, but sadly they do not have too much of the overall market volume.
I can’t tell if this is a moment from your real life or a bit of creative writing about a dystopian future.
Plot twist: it’s a Ghirardelli ad.
And I’m confused about how you found anything in that comment dystopian. Though I’m assuming that name I didn’t recognize is a brand name for an actual chocolate producer. Hopefully it isn’t a brand name for something similar to chocolate but not lol.
You are eating baking choco chips instead of the chocolate that is for sale and also talking about how you can’t afford the richer baking chocolate all while putting it all in a faux sounding positive light. It actualy reads much like things I read written in the dustbowl and depression.
This is not a normal state of affairs and phrasing the work a rounds like some uplifting lifehack makes it seem dystopian
It was a different commenter, though I also like snacking on dark chocolate chips. Baker’s chocolate is also good, but the consistency of the squares isn’t great for snacking.
I just read it as a tip for how to get chocolate anyways, even if all the chocolate bar makers stop using it. The chocolate-like but cheaper stuff they are using instead of chocolate sounds more like the dustbowl/depression era tricks to enjoy food while you can’t afford it.
Though part of my perspective is from getting my cooking to a level where store bought prepared stuff is just the easy/convenient option, not the high quality one (for health or taste). I also love dark chocolate and prefer the high cocoa content ones over must chocolate bars.
WARNING: May contain traces of real cocoa.
That’s how I’ve felt about soft drinks in the UK since they pulled the sugar tax, now every drink just tastes of sweeteners. I’m guessing most people can’t taste them or something but I can’t stand them.
Seems like the tax is working then
Nope, checked, the brits are still obese
/s
Yeah, I think sucralose is the only one that doesn’t taste awful to me. Like I’ve always been skeptical of the defense of aspartame because it tastes like something I shouldn’t be eating. I was looking forward to stevia back when it got popular, but it also has that taste (I’m guessing from leftover solvent, since it’s not water soluable like sugar).
There’s plenty of ways to make things taste great without relying so heavily on sweetness. I hate the western food industry’s obsession with it along with the capitalist obsession with selling as much as possible, because it’s resulted in the less sugar I’ve wanted to see instead meaning the sugar is replaced with other chemicals that taste sweet (and “chemically”).
And I doubt safety studies looked at anything beyond “does it so obviously cause issues that we’ll be sued the moment we try to sell this?”
Most sweeteners don’t bother me but stevia has a very distinct flavor that I dislike.
As for safety, aspartame is extremely well-studied and understood. It’s been used for over 50 years now. Sucralose for 30 years. We also know a lot about the dangers of high sugar intake. The no-calorie stuff is probably healthier overall in the amounts people actually consume.
You aren’t alone. Artificial sweeteners are disgusting with a capital D.
i mean i taste it. i started trying to give up soda in general, and the sweetened waters definitely have something about them. like the preservatives in MRE’s. it’s hard to describe the taste, and there is nothing ‘wrong’ with it, but there is also something wrong with it
