PieFed.caValve sends annual chocolates to Steam devs who earn roughly $800,000
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alessandrowww.gamesradar.com/games/co-op/valve-sends-annuâŠ
ew American chocolate
I mean Hersheyâs is garbage but Ghirardelli is alright. But there are more local artisinal chocolates (article mentions Franâs which is presumably West Coast only) that can be much higher quality.
None Iâve tried compare to the Polish E. Wedel brand I find in a local shop though.
Iâm here like oh shit you got a Kinder Surprise? Lemme get a bite!
Gurl, Wedel is so good!
Honestly Polish are excellent at sweets.
The main issue with american chocolates is that they taste like vomit because americans have associated that with chocolate. So american chocolate manufacturers add butyric acid in their chocolate so it can have that lovely characteristic taste. Butyric acid extends the shelf life of chocolate.
The rest of the world isnt a big fan of vomit for some reason.
Yikes! Do you think all American chocolate has butyric acid? Thatâs not even close to being true. Quite the generalization though!
The cheapest brands do, and they sell because theyâre cheap and nostalgic (Hersheyâs; literally just Hersheyâs). But neither baking chocolate nor most American chocolate brands have butyric acid in them.
One of the oldest chocolate companies in the world, Bakerâs, was started in 1780. No butyric acid there. Most chocolate chips used for baking donât have it â I assume the Hersheyâs brand does but Iâve never tried them of course. Why would I?? Tollhouse is right there.
As mentioned elsewhere, Ghirardelli is in every store and has been making American chocolate since 1852. There are also regional chocolate chains (like Fannie May, Rocky Mountain Chocolate Factory, etc.), none of which have butyric acid. Then thereâs all the European brands that are in every store. Thatâs not to mention all the chocolate made in grocery stores and the boutique chocolate makers in cities.
Americans are surrounded with chocolate that doesnât have butyric acid.
Itâs funny, when itâs fashionable to shit on the U.S. people just make things up. âThe U.S. just likes vomit their chocolate tastes like vomitâ
Edited for some kind of clarity, like substituting âusesâ for âhasâ since itâs a byproduct
Butyric acid will not be listed in the ingredients because consumer protection doesnt exist as it hampers sales xD
As someone not from the US the chocolate there will taste like the cheapest crap and you can pretend all you want that it doesnt. Itâs not just because of this but lower quality ingredients in general (ie. palm oil, other âmodified milk ingredientsâ,etc.)
Youâre Canadian, right? Itâs obvious by how arrogant you are.
Lmao I canât imagine having so much unearned confidence in myself. It comes with not being from the U.S., right? You automatically think youâre smarter.
You seriously went to a days old thread to try and dunk on U.S. chocolate? By telling me something I already know and talked about?
What a pathetic fucking loser! I hope it made you feel better about your raging insecurities, pissbaby
One of the most worthless comments Iâve seen. Congrats! Tell me more about how youâre an expert on something you know nothing about.
Classic arrogant Lemmy.ca.
Oooh I see some douchebag came through and was so upset by this that they mass-downvoted multiple of my comments after! God youâre fucking pathetic.
Keep the downvotes coming! I like to know how many morons I offend.
Chocolate brands? Once you start growing and processing your own cacao, there is no going back to brandsâŠ
What kind of comment is that?
A joke in the form of âcrunchy momâ or maybe Portlandia. Swing and a miss, give me your down votes lol
They use regional companies I think, for Europe they use French chocolate (la maison du chocolat).
ew Fr*nch
Butyric acid is indeed nasty