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Comment by ants_everywhere | Hacker News Reader

Some of the American chocolate for high volume candy bars is very waxy and not very chocolatey.

For example, compare the Reese's Peanut Butter Cups to Trader Joe's peanut butter cups [0]. It may be that the Reese's ones used to use better chocolate or it may be that my tastes changed as I grew up. But I used to love them as kids and now they taste off. Similarly for Twix etc.

[0] I'm sure other stores sell peanut butter cups too. There's nothing special about the Trader Joe's ones other than they are mass produced and use better chocolate that Reese's.

EDIT: Flavor change may be due to cost-saving measures like replacing cocoa butter with vegetable oil https://www.today.com/food/chocoholics-sour-new-hersheys-for...

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I look at products like Hershey's chocolate or Reeses more like their own category of processed food, kind of like Spam. They have a close, but not exact resemblance to "normal" chocolate or peanut butter, but they're also sort of an acquired taste, and I think their customers would be upset if Reese's Peanut Butter cups suddenly tasted like the Trader Joe's versions (with real peanut butter instead of a mysterious chalky peanut-flavored substance), or if Hershey's stopped using the butyric acid process that makes them taste like vomit to non-americans.

Most chocolate things, like random chocolate cookies or commercial cake etc, breakfast cereal, irritate the back of my throat in a mild way. Couple that with the foreground taste not being anything special, and it's just enough to make the whole experience just the wrong side of neutral. Not terrible just not good either.

All stuff that's made in factories and needs to have shelf life, so I can only imagine it's any number of cost saving substitutions and preservatives and who knows what all for other reasons like preserving texture etc.

> Most chocolate things, like random chocolate cookies or commercial cake etc, breakfast cereal, irritate the back of my throat in a mild way.

This happens to me too; I thought it was universal. I actually like it, though, for some reason (I guess the association with chocolate).

That would be the butyric acid.

It's what gives US chocolate the "vomit/bile" taste uncommon in other chocolate. I am guessing it becomes acquired or unnoticeable taste for people who eat it a lot but man is it a shock if you usually eat chocolate without it!

I have no idea why they use it, but I can think of one really good reason why they shouldn't, your product probably shouldn't have "hints of vomit" in its flavour profile.

I mean it's also in cheese. People just aren't used to the weird tang, and I don't blame them. I can tolerate it but Hershey's isn't exactly my favorite haha

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