I hate

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Greenbank in reply to @ric_a5

Something along the lines of when Hershey was first making chocolate there was no good refrigeration method which meant the milk that was used was sour.

Indeed, but it's mostly down to the US being fucking huge. Back in the early 1900s it took too long for the milk to get from dairy farms to the chocolate factories without the milk going sour. The UK never had this problem as it was only a few hundred miles at most. Hershey's got the dairy farmers to add butyric acid and the US-ians were brought up on chocolate that tasted that way. Ugh.

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AlexD in reply to @Greenbank

What I can’t understand is eventually tasting literally any other chocolate and not immediately thinking ‘oh! This is chocolate! what the actual fuck is this congealed bile I’ve been somehow keeping down?!’

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