IIRC, the reason American chocolate tastes like vomit to Europeans is that early Hershey products used a method of milk stabilization that created butyric acid in the product
They’ve since switched to other methods, but now they add butyric acid because the distinctive bitter-sour became something that Americans expected from chocolate to the point that chocolate without it didn’t taste ‘right’ to them
IIRC, the reason American chocolate tastes like vomit to Europeans is that early Hershey products used a method of milk stabilization that created butyric acid in the product
They’ve since switched to other methods, but now they add butyric acid because the distinctive bitter-sour became something that Americans expected from chocolate to the point that chocolate without it didn’t taste ‘right’ to them