3 HN users recommended this explainer3 months2021–2023score 4
Years with an HN recommendation, 2007–2026
HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.
Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it. He compares it with British Cadbury.
“Adam Ragusea has an excellent video on this very topic” (HN, 2023)
There's a really good video about that [1]. A quick summary is that the aftertaste is a chemical that's in vomit, so if you're not used to it in chocolate then the chocolate literally tastes of puke. But if you are used to it, from your childhood, then it tastes great. It's also the same chemical that gives parmesan cheese its pungency, so it's not like Americans are alone in liking it in their food. [1] [this video]
Explains the vomit-like aftertaste chemical and why familiarity makes Hershey's taste good.
Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit". That said, I'd prefer a good dark to either one. See also: [this video]
Related video on Hershey's flavor and butyric acid.
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