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General Chat Thread, Hershey's Chocolate. Not impressed....again in General; I made the mistake of getting a couple of bars on my way out of the US the other week ...
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    Dos_Box's Avatar
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    Hershey's Chocolate. Not impressed....again

    I made the mistake of getting a couple of bars on my way out of the US the other week when we departed and am now sat in my kitchen wondering why I bothered to make the same mistake I do every time I depart the US (actually,I do, it's an exercise in getting rid of quarters). I got a milk and dark chocolate bar this time, and to be frank, they taste awful. What can you say about a chocolate bar that lists one of the ingredients of its chocolate as 'chocolate'. They don't even use cocoa mass, just coco butter (the stuff they make Milky Bars from).
    I should have twigged when Shaun brought over 3 huge Galaxy bars for Claire from Smoothwall who is now working out there. If you don't believe me just look at the Amazon reviews: Amazon.co.uk: Customer Reviews: Hershey Milk Chocolate Bar 43g
    And it's $2.50 for a small-ish bar. C'mon America, you can do better than this.
    Last edited by Dos_Box; 12th July 2012 at 09:07 PM.

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    tom_newton's Avatar
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    It's awful stuff, there's just no excuse. I gave some to a homeless guy near your hotel, and I still feel guilty

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    Dos_Box's Avatar
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    I forgot to mention that another ingredient is 'Artificial flavour'! How bad does your chocolate have to be that he only way you can improve its taste is via an artificial flavour!

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    nephilim's Avatar
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    the father in law lives in Maine...he buys in cadburys by the crate full and sells it to his colleagues and the like. They much prefer cadburys dairy milk to the us stuff.

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    Dos_Box's Avatar
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    This is why I'm a bit baffled. Our American cousins do so much right when it comes to foods of all kinds, but fail horribly at chocolate.
    And I simply don't get Twinkies. Are they actually digestible?

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    Dos_Box's Avatar
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    Scottish Twinkie:

    Deep-fried Twinkie


    A deep-fried Twinkie

    A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep-frying it to create a variation on the traditional snack cake. It was described by a The New York Times story in this way: "Something magical occurs when the pastry hits the hot oil. The creamy white vegetable shortening filling liquefies, impregnating the sponge cake with its luscious vanilla flavor... The cake itself softens and warms, nearly melting, contrasting with the crisp, deep-fried crust in a buttery and suave way. The pièce de résistance, however, is a ruby-hued berry sauce, adding a tart sophistication to all that airy sugary goodness".[9] The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods.[10] Fried Twinkies are sold throughout the U.S. in fairs as well as ball games.



    From the Wikipedia article here: Twinkie - Wikipedia, the free encyclopedia

  7. Thanks to Dos_Box from:

    Rawns (30th August 2012)

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    kernewek-sam's Avatar
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    Quote Originally Posted by Dos_Box View Post
    This is why I'm a bit baffled. Our American cousins do so much right when it comes to foods of all kinds, but fail horribly at chocolate. And I simply don't get Twinkies. Are they actually digestible?
    A friend who was over there said that due to the heat in some places they can't make chocolate like we do here without it melting, so they have to make it differently. He also thought the flavour was terrible.

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    Dos_Box's Avatar
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    Quote Originally Posted by kernewek-sam View Post
    A friend who was over there said that due to the heat in some places they can't make chocolate like we do here without it melting, so they have to make it differently. He also thought the flavour was terrible.
    I suspect it has more to do with profit margins TBH.

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    For some reason, Hershey's reminds me of Nestle's Animal Bars but with an artificial/sick smell. It's edible, but I've had better.

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    tmcd35's Avatar
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    Quote Originally Posted by Dos_Box View Post
    I suspect it has more to do with profit margins TBH.
    That's pretty much it! Coca solids cost $$$'s. in the us you need 10% to be called chocolate, in the uk it is 20% thus the difference in taste

    Types of chocolate - Wikipedia, the free encyclopedia

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    kernewek-sam's Avatar
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    Quote Originally Posted by Dos_Box View Post
    I suspect it has more to do with profit margins TBH.
    That's a good point.

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    Quote Originally Posted by Dos_Box View Post
    I suspect it has more to do with profit margins TBH.
    The US government also subsidize HFCS so it gets added to everything over there instead of real sugar.

    HFCS is cheaper in the United States as a result of a combination of corn subsidies and sugar tariffs and quotas. Since the mid 1990s, the United States federal government has subsidized corn growers by $40 billion.

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    witch's Avatar
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    They sell it in Asda now...yuck
    Last edited by witch; 12th July 2012 at 10:40 PM.

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    elsiegee40's Avatar
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    Quote Originally Posted by kernewek-sam View Post
    A friend who was over there said that due to the heat in some places they can't make chocolate like we do here without it melting, so they have to make it differently. He also thought the flavour was terrible.
    They make pretty good chocolate in Southern Europe... and the USA is enormous enough to be able to make decent chocolate at the correct temperatures!

    Let's just face it, the Americans are big on processed food and what they call chocolate, cheese and mustard should be banned as an offence to taste buds!

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    Quote Originally Posted by witch View Post
    They sell it in Asda now...yuck
    I bought some from Asda (MK) several years ago. It is not that new.

    It's a shame the IKEA store next to Asda does not sell those huge 200g or 250g Dime bars any more. They were nice.


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