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re: Hershey to resume using chocolate in most products;
Posted on 4/2/26 at 1:09 pm to Jim Rockford
Posted on 4/2/26 at 1:09 pm to Jim Rockford
The only chocolate worth eating is dark cacao. the other shite is diabetes disguised as a sweet treat
0
Posted on 4/2/26 at 1:13 pm to Jim Rockford
Does this include their product known as Hershey Highway?
Posted on 4/2/26 at 1:13 pm to deltaland
quote:
Our food is basically nothing but chemicals
fricking dihydrogen monoxide in everything.
Posted on 4/2/26 at 1:15 pm to mthorn2
quote:
e used to put magic shell in ice trays, then spoon in nutty peanut butter, and then cover it with more magic shell and stick it in the freezer a few minutes.
Fun little food fact about magic shell. It is made of palm oil. And sometimes you have to warm it up and shake it because the oil will seperate from the chocolate especially in the winter time.
Posted on 4/2/26 at 1:16 pm to Dixie2023
quote:
Those are delicious. As are Trader Joe’s. Aldi also has real chocolate candy bars.
I'm not a sweets person, but TJ's dark chocolate candy bars with caramel and sea salt inside are incredible. Likely my favorite "sweet" in the candy world.
I also love red velvet cake with cream cheese icing, but that's because of the amount of butter and cream cheese as much as anything.
Posted on 4/2/26 at 1:20 pm to Mo Jeaux
I was once told by a lady I worked with that McDonad's milk shakes was made out of rocket fuel. She was not joking, she believed it.
Posted on 4/2/26 at 1:23 pm to deltaland
quote:
Our food is basically nothing but chemicals and like 10% actual food in the ingredients
Thankfully there is a very strong movement to get away from this. Well before RFK took the microphone, but I'm glad he's pushing it.
We try so hard to provide our kids with limited ingredient, real food. It's more expensive for kids food like grilled cheese, chicken tenders, mac n cheese, and peanut butter, but we do it. Even worse for snacks/desserts like chips, cookies, ice cream, etc.
Easier for adults as we just try to eat whole fruits, vegetables, and meats. But I can't not give my kids the children staples.
This post was edited on 4/2/26 at 1:24 pm
Posted on 4/2/26 at 2:00 pm to ItzMe1972
quote:
Ghirardelli
Still for shite:
quote:
Ingredients & Allergens:
Ingredients: Sugar, whole milk powder, corn syrup, cocoa butter, sweetened condensed milk (milk, sugar), unsweetened chocolate, palm oil, butter (cream, salt), sodium citrate, soy lecithin, natural flavor, extracts of oregano, flaxseed, plum, and green tea (to preserve freshness), salt, vanilla extract.
Posted on 4/2/26 at 2:14 pm to Big Scrub TX
?
I basically recognize all those ingredients, at least.
I basically recognize all those ingredients, at least.
Posted on 4/2/26 at 2:40 pm to blueboy
quote:.
Most American chocolate sucks anyway because of the butyric acid produced during a process intended to extend the life of their milk, leaving the chocolate with a sour, vomit-like aftertaste.
So no matter whether they are using real chocolate or not, the end product is going to suck.
They add the butyric acid specifically for that vomit taste. Its a long story but Hershey wanted to use fresh cream and milk in his chocolate (unlike Europe at the time) and hired a guy to come up with a process to do so. Unbeknownst to them the process they came up with curdled the milk giving it that vomit taste. Hershey's was the first chocolate most Americans had ever tasted, and had access to, and became accustomed to the taste (it was their only point of reference of what chocolate was supposed to taste like).
Fast forward to today and the processes used no longer curdle the milk. But they still add the butyric acid to make it taste "right" to us. Its used purely for flavoring, and it's an old hold over to when Hershey's gave US born American's their first taste of chocolate.
Posted on 4/2/26 at 2:57 pm to FreddieMac
quote:
rocket fuel
I think that went away when they stopped giving out those little coke spoons.
This post was edited on 4/2/26 at 3:00 pm
Posted on 4/2/26 at 3:02 pm to CatfishJohn
Agree re those caramels.
Posted on 4/2/26 at 5:06 pm to N2cars
quote:Yeah, 17 ingredients...just like mom used to make!!!
I basically recognize all those ingredients, at least.
Enjoy your "whole milk powder" and "natural flavors".
Posted on 4/2/26 at 5:32 pm to Big Scrub TX
quote:
Yeah, 17 ingredients...just like mom used to make!!! Enjoy your "whole milk powder" and "natural flavors".
I will give credit to the EU, they set standards for chocolate.
EU Chocolate Regulations (Directive 2000/36/EC):
Composition Standards:
Dark Chocolate: Must contain at least 35% total dry cocoa solids, including at least 18% cocoa butter and 14% fat-free cocoa solids.
Milk Chocolate: Requires a minimum of 25% total dry cocoa solids and at least 14% dry milk solids.
White Chocolate: Must contain at least 20% cocoa butter and 14% total milk solids.
Vegetable Fats (CBEs): EU law allows the use of up to 5% vegetable fats other than cocoa butter (such as palm oil, shea butter, or sal). Products containing these fats must be clearly labeled with the phrase "contains vegetable fats in addition to cocoa butter".
Labeling and Transparency: Labels must clearly state the cocoa percentage and accurately describe the product type. Allergens (like soy lecithin or dairy) must be clearly disclosed.
Quality Controls: The directive protects traditional chocolate-making by defining permissible additives, such as specific emulsifiers (e.g., lecithin) and flavorings.
Regional Variations: Some countries, such as Belgium, maintain stricter "AMBAO" certifications to identify chocolate made strictly without substitute vegetable fats.
Posted on 4/2/26 at 6:08 pm to rltiger
quote:I just think it's funny that Ghirardelli slop was offered as somehow way better than Hershey. Americans have gotten so used to frankenfood that they can't even tell when they're eating it.
they set standards for chocolate.
Posted on 4/2/26 at 6:35 pm to ItzMe1972
FWIW, here's a Hershey bar:
quote:
Milk Chocolate (Sugar, Chocolate, Milk, Cocoa Butter, Skim Milk, Milk Fat, Lecithin (Soy), PGPR, Natural Flavor)
Posted on 4/2/26 at 6:39 pm to ItzMe1972
As a fat boy who loves chocolate, Ghirardelli is the fricking bomb.
Posted on 4/2/26 at 6:49 pm to LanierSpots
quote:Yep. A bomb of too many ingredients, lab-made nonsense and "milk powder".
Ghirardelli is the fricking bomb.
Posted on 4/2/26 at 6:59 pm to ItzMe1972
Hershey was the first and best chocolate maker in the US. All the other candy companies would buy chocolate from them when they started. Reese’s, M&M’s, etc. and yes, he could have declined to sell to them but he helped them and even partnered with some struggling companies to help create their product. it’s a damn abomination that they got cheap and started using that oily goop. Milton would NEVER have allowed that to happen.
Posted on 4/2/26 at 8:01 pm to Big Scrub TX
quote:
Ghirardelli
They are a pretty good company and make high end chocolate for bakers and confectioners.
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