Why Hershey bars taste like vomit (and I love them)

Summary by Krater

This video examines why Hershey's chocolate has a distinctive sour taste compared to other chocolates, exploring the history of milk chocolate production, the invention of Hershey's unique vacuum-pan process, and the chemical compound butyric acid that gives it its flavor.

From the video

Answers: Why does Hershey's chocolate taste sour?

• Hershey's chocolate flavor history
• Butyric acid in chocolate
• Milk chocolate manufacturing process
• HERSHEY vs Cadbury taste comparison

What it concludes

• The sour taste in Hershey's chocolate is caused by butyric acid, created through lipolysis or anaerobic fermentation of milk fat in their vacuum-pan manufacturing process.
• Hershey's milk chocolate has less cocoa and more sugar than traditional dark chocolates, and its distinct flavor is a result of historical manufacturing constraints that aimed for shelf-stable mass production.
• Cultural preference strongly influences how people perceive Hershey's chocolate; those who grew up eating it perceive the butyric acid flavor as normal and pleasant, while others find it sour and unpleasant.
• Differences in cocoa percentage regulations between the US and EU lead to varying compositions, but Hershey's unique low-temperature vacuum-pan process remains the primary driver of its distinct flavor profile.