Dos_Box Posted July 12, 2012 Posted July 12, 2012 (edited) 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. Edited July 12, 2012 by Dos_Box
tom_newton Posted July 12, 2012 Posted July 12, 2012 It's awful stuff, there's just no excuse. I gave some to a homeless guy near your hotel, and I still feel guilty
Dos_Box Posted July 12, 2012 Author Posted July 12, 2012 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!
featured_spectre Posted July 12, 2012 Posted July 12, 2012 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.
Dos_Box Posted July 12, 2012 Author Posted July 12, 2012 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?
Dos_Box Posted July 12, 2012 Author Posted July 12, 2012 Scottish Twinkie: [h=2]Deep-fried Twinkie[/h]http://upload.wikimedia.org/wikipedia/en/thumb/8/8b/Deep-fried_twinkie.jpg/220px-Deep-fried_twinkie.jpg http://bits.wikimedia.org/static-1.20wmf6/skins/common/images/magnify-clip.png 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 1
kernewek-sam Posted July 12, 2012 Posted July 12, 2012 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.
Dos_Box Posted July 12, 2012 Author Posted July 12, 2012 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.
Arthur Posted July 12, 2012 Posted July 12, 2012 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.
tmcd35 Posted July 12, 2012 Posted July 12, 2012 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
kernewek-sam Posted July 12, 2012 Posted July 12, 2012 I suspect it has more to do with profit margins TBH. That's a good point.
Arthur Posted July 12, 2012 Posted July 12, 2012 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.
witch Posted July 12, 2012 Posted July 12, 2012 (edited) They sell it in Asda now...yuck Edited July 12, 2012 by witch
elsiegee40 Posted July 12, 2012 Posted July 12, 2012 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!
Arthur Posted July 12, 2012 Posted July 12, 2012 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. http://i.imgur.com/z1B1p.jpg
tom_newton Posted July 13, 2012 Posted July 13, 2012 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 have heard this one as a reason the cadbury's chocolate you get in Kenya tastes different - apparently it's made with milk powder rather than milk, and this helps somehow. It's bad, but nowhere near US bad.
tom_newton Posted July 13, 2012 Posted July 13, 2012 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. That's exactly what it tastes of - sick. There's a pukey smell to Hershey I just can't get over
sonofsanta Posted July 13, 2012 Posted July 13, 2012 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. Having bought a chocolate wand as we left Harry Potter World in Florida last July, and being left with a Chocolate Puddle by the time we got to the car, I can believe this. Reese's Pieces are nice, but the rest of American confectionary can DIAF. After a week or so you start to crave cereal where the primary ingredient isn't sugar, as well; Fruit Loops are fun the first couple of mornings but it's not long before you just want some Weetabix instead.
witch Posted July 13, 2012 Posted July 13, 2012 Never noticed the smell - for me it is the gritty texture that grates
APMerry Posted July 13, 2012 Posted July 13, 2012 I made my first trip to the US last year, walked into the hersheys store on Times Square and was imediately hit by the horrible pukey smell you guys are talking about. I still bought and ate 2 1kg bars lol. As for the heat being a reason, they do the same thing in Australia and their Cadburys doesnt taste like ours but, its still 10x better than hersheys.
sonofsanta Posted July 13, 2012 Posted July 13, 2012 Maybe there's something in the heat issue, actually, as the nicest chocolate I've ever had was Norwegian...
Arthur Posted July 13, 2012 Posted July 13, 2012 There are some companies that make proper chocolate in America, but they tend to be smaller and independent operations. e.g. Dandelion Chocolate in San Francisco.
sippo Posted July 13, 2012 Posted July 13, 2012 Who can argue with hershey's cookies and cream?! You fools.
AMLinington Posted July 13, 2012 Posted July 13, 2012 ACK Hersheys chocolate tastes like bile. You know when you've vomited up everything that was in your stomach and are now vomiting acid? That is what hersheys tastes like. It's vile.
BJG Posted July 13, 2012 Posted July 13, 2012 (edited) I have heard this one as a reason the cadbury's chocolate you get in Kenya tastes different - apparently it's made with milk powder rather than milk, and this helps somehow. It's bad, but nowhere near US bad. I bought some Cadburys in India that was like wax. My favourite is Lindt Excellence Extra Creamy. http://static.caloriecount.about.com/images/medium/lindt-excellence-milk-chocolate-39340.jpg Edited July 13, 2012 by BJG
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