If Hershey's is so bad then who makes a good chocolate bar?
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I can't remember the last time I had Hersheys but I must not like it because I never buy it. I buy the dark chocolate w/raspberry Lindt and the Cadbury dark chocolate fruit and nut bar when I want chocolate. I gag if I have milk chocolate.
I don't actually mind it, but I've eaten a lot of it. Nothing beats Swiss or Belgian of course, but Bernard Callebaut chocolate is absolutely fantastic! It costs a fair bit, but it's worth it.
Some people absolutely love Laura Secord chocolate, while others say it tastes like wax. In my opinion, it's not too bad.
Oh good another bash the shit of America thread. Even though most corporates are now global. Like The shit that bought Budweiser so cool European but all there brands taste like shit. You want lower end junk you get lower end junk.
Reese's by the way is Hersey chocolate too, made in the same plant.
Now a thread talking about how corporations are junking food all over the fucking world would make sense because its not unique to America. Greed knows not a boundary in the free market.
Look what the fuck has happened to Byers ice cream. I bought some and that was always my favorite and couldn't believe the taste and it wouldn't melt outside of the freezer. Not only are they shrinking the box thinking they are crafty but on the box it doesn't even say ice cream anymore but "frozen dairy desert". NO more Byers for me.
Never really tried their other chocolates but I love their kisses. Both the milk and the chocolate ones. The milk ones has chips in them and they taste HEAVENLY Maybe I should try their bar chocolates and see.
I like cashew turtles. They are a base of chewy caramel, topped with salted cashews, then covered in either dark or milk chocolate. It's heavenly and they are just like candy bars. I think you tend to eat less of it too because of it's richness.
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Snickers is my favorite candy bar.
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But by dawn they've changed
As to the OP, I've had Hershey's once, and yes, it did take like vomit. From the description thus far, and the explanation of how their milk is chemically altered to stop 'further decomposition', it leads me to think they are using curdled milk - milk that has gone off and hence the sour, nay, putrid taste. I think American chocolate contains more salt in, if Reese's peanut butter cups or whatever the heck they call them is. I tried these before and they were sweet, salty and vile.
I prefer milk chocolate for its aroma, Cadbury's is somewhat sweet, but it melts so well on the tongue, and it is aromatic. I occasionally have dark chocolate, it is much harder and doesn't melt so well on the tongue with the same satisfaction that a Cadbury's milk chocolate bar does. Yorkie bars are harder in texture too, I think they're a little over rated. I love Kit-Kat, their dark chocolate variety is very nice.
Lindt is waxy, and their advertising make it sound like it's a class product, but it doesn't feel like it on the tongue. I recall having those awful chocolate coins - you know the ones with gold or silver foil and coin impressions on, and this is what I think they taste and feel like.
As for white chocolate, cocoa butter is vile without any real cocoa powder in it. I associate cocoa butter with the stuff you slap on your face and skin for moisturising...
I've had that feeling too, with the white one! It's tough to describe it though.
It's like you give it a bite, then it gets sweet and suddenly it turns sour when you swollow it down your throat. Yet, it gets sweet once again and you just want more of the white one. Never experienced it with the black chocolate one though.
I really like Spain's chocolate variety. I buy a different one every month once I get tired of the previous one.
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Speaking of Swiss disdain for mass produced chocolate, what do the Swiss make of their own mega-corporation, Nestle?
It is the world's largest food company, and it hardly makes its ubiquitous chocolate by hand.
There are TWO kinds of people in the world -- the kind who believe there are two kinds of people, and the kind who don't.
Haven't had Hershey's since I was little, but I remembered enjoying it.
Twix, Kit Kats, Milky Way are the candy chocolates that do it for me.
Nowadays, I mostly just eat dark chocolate almonds. Or Ghirardelli's 72% dark chocolate bars.
Balls to the walls hella fuckin awesome.
I'm familiar with the vomit aroma, too, but I remember it more from Cadbury's than Hershey's. It also reminds me of rotten fruit, or possibly the smell of baby aspirin. Gross.
We use Callebaut at work, best quality we've found for the price. But chocolate's not our specialty so that's not a ringing endorsement.
There are lots of small, local chocolatiers for snacking, my first choice.
But I'm not above a Ritter bar. I'm also fine with Theo's from Seattle and Chocolove from Colorado.
Don't like Ghirardelli or Lindt.
Nature is nobody's ally. H.M.
If I want chocolate nowadays, I usually save myself for Haigh's (Australian). It's pricey, but sooo good.
America does certainly make some of the world's finest chocolate: one article gives first place to a Swiss brand, but the second, third, fourth and fifth are all American.
My question was, though: if you're brought up with it (as we Aussies are with Vegemite) - does a Hershey's bar taste good?
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it's kinda like not realizing how bumpy the ride is in a rickety old pickup truck until driving down the same road in a luxury car.
you get what you pay for. For chocolate, Hershey's is cheap. Really to me all milk chocolate is inferior to real dark chocolate. I like my chocolate's dominant flavor to be chocolate, not sugar or corn syrup.
It tastes salty, just wrong.
So, for a lot of people, a Hershey bar tastes good, even though it doesn't taste good.
Nature is nobody's ally. H.M.
Hershey's chocolate is terrible.
The facility and park are just an hour away from me. I'll go to the park, but please keep the chocolate.
I'm not a fan of eating chocolate alone anyway...
Bleh! Tasted it a couple of times, doesn't really taste very chocolatey.
Read the ingredients on the side and it's almost indistinguishable from a bottle of shampoo.
Blah blah blah, something enigmatic sounding...
^ That explains why I love to taste shampoo when I shower.
^ Foaming at the mouth again?
Blah blah blah, something enigmatic sounding...
i just buy Novi and Lindor, I like dark chocolate over all
Last edited by Carlo1991; April 28th, 2013 at 04:11 PM.
Yummy^^^ thanks for the recommendation. The really dark is my favorite 70-85% It's better for you too.
Well then there's baker's chocolate, but ok 70% is a good compromise ^_^
The only time I've really had a Hershey's bar was with S'mores. I was fine with it as a child, although it's been so long I don't remember what it tastes like today.
I love Hersheys! The cookies flavour is the best
Milk chocolate is very bad for you. If you are gonna eat chocolate go for the dark stuff.
I don't get all this Hershey's hate.... work in a supermarket so a couple of nights back decided to do my own taste taste and bought one , a regular milk chocolate bar, before I left. No weird aftertaste, nice mouthfeel, maybe not the most exciting chocolate in the world but good. Vile? Chocolate bunnies and other Easter candy, that's what's really vile!!!
Jersey City waterfront/New York City JUB meet on September27/28... come to the Big Apple!!!!!!!!!
if a human go a mars ans giv choclate fa sign papa giv planet ta da wongas
dat not nice
Hisotry 1st world sex in 1 secwake up
I may post later or tomorrow in this. Because of current time constraints, I'm only answering the first 40 posts.
And I agree with the British part, too, as I've had the Cadbury dark chocolate and I was less than satisfied, and I thought it was extraordinarily bland for the genre. It's the only British brand I've had opportunity to try, though.
I think sugar is still SOMEWHERE in the ingredients, but in the old days (before perhaps 1990) the stuff was WONDERFUL ENOUGH TO DRINK from the can. They used real sugar and stuff. I cannot find *ANY* American chocolate syrup which uses "good" ingredients. What happened? Same with caramel, for that matter.
The ONLY good chocolate syrup I'm aware of, now, is one of the Mexican brands of Hershey's, I forget its name, but I have to go to Mexico to get it. CANADIAN Hershey's chocolate syrup was still FANTASTIC in 1999, but now even theirs is full of HFCS shit. I was going to bring back 24 or 48 cans of it when I went to Vancouver last fall.
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^Endangered Species is very good chocolate. The forest mint flavor is delightful.
Recently I heard a 'wise guy' story that I had a party at my home for twenty-five men. It's an interesting story, but I don't know twenty-five men I'd want to invite to a party. ~Joan Crawford
I heard that this hollywood woman was so embarrassed at being associated with bad chocolate that she changed her surname.
It doesn't matter which brand when I slide it up my bf's butt and enjoy it that way.
I just put some of this in my milk.