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[-] brown567@sh.itjust.works 2 points 1 day ago

IIRC, the reason American chocolate tastes like vomit to Europeans is that early Hershey products used a method of milk stabilization that created butyric acid in the product

They've since switched to other methods, but now they add butyric acid because the distinctive bitter-sour became something that Americans expected from chocolate to the point that chocolate without it didn't taste 'right' to them

this post was submitted on 25 Feb 2026
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