That or the taste of butyric acid (the infamous ‘vomit’ aftertaste people associate with Hershey’s), which you can’t escape in the US because most of our cheap chocolate uses that process.
Holy shit have you tasted Hershey’s made in the last ~5 years? It is unreal how bad it is now. Completely inedible. Like they raced to the bottom and plunged through like an admin in Minecraft blowing through bedrock. I tried making smores with it last year, for nostalgia’s sake… Nobody at that campfire could eat them, it was horrendous. We all talked about it, trying to figure out if that’s just how it always was and we’ve most grown up, or if it really has gotten that much worse. Everybody agreed it was never that bad. Like it was always shit-tier chocolate, but at least it was actual chocolate. Not spongy brown drywall. Chocolate isn’t supposed to get spongy.
Depending on the time of year, candy manufacturers add food-safe wax to their product to keep it from melting in the package. It’s not noticeable when the chocolate is solid or melted, but it absolutely is during the in-between state. Smores are one of the few foods to feature warm-but-not-molten chocolate bars and are usually made during the summer when wax content is at its highest.
(And I’m sure Hershey’s adds as much wax as legally allowed since it’s cheaper.)
Yeah, but IMO, chocolate is hard to screw up. Even very shitty chocolate ice cream is still pretty good.
If you find yourself in a situation where you only have shitty ice cream available, always go for the chocolate.
I have only had one chocolate ice cream that didn’t have s nasty, chalky texture. I made it myself.
That or the taste of butyric acid (the infamous ‘vomit’ aftertaste people associate with Hershey’s), which you can’t escape in the US because most of our cheap chocolate uses that process.
Holy shit have you tasted Hershey’s made in the last ~5 years? It is unreal how bad it is now. Completely inedible. Like they raced to the bottom and plunged through like an admin in Minecraft blowing through bedrock. I tried making smores with it last year, for nostalgia’s sake… Nobody at that campfire could eat them, it was horrendous. We all talked about it, trying to figure out if that’s just how it always was and we’ve most grown up, or if it really has gotten that much worse. Everybody agreed it was never that bad. Like it was always shit-tier chocolate, but at least it was actual chocolate. Not spongy brown drywall. Chocolate isn’t supposed to get spongy.
Depending on the time of year, candy manufacturers add food-safe wax to their product to keep it from melting in the package. It’s not noticeable when the chocolate is solid or melted, but it absolutely is during the in-between state. Smores are one of the few foods to feature warm-but-not-molten chocolate bars and are usually made during the summer when wax content is at its highest.
(And I’m sure Hershey’s adds as much wax as legally allowed since it’s cheaper.)