Greentext

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This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

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Early_To_Risa@sh.itjust.works

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Anon is a scientist (sh.itjust.works)

submitted 14 hours ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] mnemonicmonkeys@sh.itjust.works 1 points 1 hour ago (1 children)

Count yourself lucky. They taste like vomit

[–] Pieisawesome@lemmy.dbzer0.com 3 points 1 hour ago (1 children)

Some people are more sensitive to butyric acid which is where the vomit taste comes from. It’s kind of like how some people cilantro tastes like soap.

https://www.huffpost.com/entry/hersheys-chocolate-tastes-like-vomit_l_60479e5fc5b6af8f98bec0cd

[–] tigeruppercut@lemmy.zip 2 points 59 minutes ago

Beckman explained another reason for the difference in flavor between Hershey’s and European chocolate: “The drivers of our distinctive flavor are the use of higher amounts of milk cooked at a lower temperature so the milk and sugar do not caramelize,” Beckman said, adding that European milk chocolates, because of cooking at a higher temperature, have more caramel flavor notes.

Interesting. Guess they're hanging onto the original process due to tradition and the fact that it doesn't taste bad to everyone anyway