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Valve sends annual chocolates to Steam devs who earn roughly $800,000
(www.gamesradar.com)
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this post was submitted on 10 Jan 2026
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ew American chocolate
I mean Hershey's is garbage but Ghirardelli is alright. But there are more local artisinal chocolates (article mentions Fran's which is presumably West Coast only) that can be much higher quality.
None I've tried compare to the Polish E. Wedel brand I find in a local shop though.
I'm here like oh shit you got a Kinder Surprise? Lemme get a bite!
Gurl, Wedel is so good! Honestly Polish are excellent at sweets.
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
Butyric acid will not be listed in the ingredients because consumer protection doesnt exist as it hampers sales xD As someone not from the US the chocolate there will taste like the cheapest crap and you can pretend all you want that it doesnt. It's not just because of this but lower quality ingredients in general (ie. palm oil, other 'modified milk ingredients',etc.)
You’re Canadian, right? It’s obvious by how arrogant you are.
Lmao I can’t imagine having so much unearned confidence in myself. It comes with not being from the U.S., right? You automatically think you’re smarter.
You seriously went to a days old thread to try and dunk on U.S. chocolate? By telling me something I already know and talked about?
What a pathetic fucking loser! I hope it made you feel better about your raging insecurities, pissbaby
One of the most worthless comments I’ve seen. Congrats! Tell me more about how you’re an expert on something you know nothing about.
Classic arrogant Lemmy.ca.
Oooh I see some douchebag came through and was so upset by this that they mass-downvoted multiple of my comments after! God you’re fucking pathetic.
Keep the downvotes coming! I like to know how many morons I offend.
Chocolate brands? Once you start growing and processing your own cacao, there is no going back to brands...
What kind of comment is that?
A joke in the form of "crunchy mom" or maybe Portlandia. Swing and a miss, give me your down votes lol
Butyric acid is indeed nasty
They use regional companies I think, for Europe they use French chocolate (la maison du chocolat).
ew Fr*nch