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this post was submitted on 29 Jul 2023
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Unpopular Opinion
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butyric acid is more prevalent in US chocolate for some accident of history.
So, to non-Americans, American chocolate takes like vomit.
IIRC, this "accident" is simply because chocolate producers figured out it's cheaper to make the milk slightly taste like vomit (something the Americans apparently didn't mind too much) than cooling it properly. I think nowadays that wouldn't really fly but back then cheaper chocolate was maybe so desirable that consumers didn't mind the weird taste.
Adam Ragusea did a great video about the history of Hershey's and how that flavor probably came to be so prevalent. Very worth the watch. https://youtu.be/J44svaQc5WY
That's kind of fucked up. Especially since chocolate isn't an essential food.