[”Really not keen on Hershey’s chocolate. Tastes okay, then aftertaste of vomit. Gimme dairymilk all day long.” - monkeytrouser]
Part of the process to achieve this stability and year-round accessibility, D’Antonio said, involved spoiling the milk. This would be just to the point where the spoiling wouldn’t happen in the actual chocolate: the milk was safe and the chocolate’s flavor and quality was sustained. This method produced milk chocolate with that slight hint of tang. This product, with this flavor, came to be what Americans knew and loved as chocolate, providing the Hershey’s brand with a formula they’d stick with for consistency.
So, while Hershey’s may not take the extra step of adding butyric acid, they are using that fresh milk, which has butyric acid in it, and this continues to yield that familiar flavor.
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.]
Technically it was not horrible. But it was nothing but sugar. No real flavor beyond dreadfully sweet.
Whitman Chocolate Sampler is better and it is not that great.
They used to supply Mars with milk chocolate. Big quandary gor them.
Mars eventually started making their own.