Hershey phishes! Crooks snarf chocolate lovers' creds There's no sugarcoating this news: The Hershey Company has disclosed cyber crooks gobbled up 2,214 people's financial information following a phishing campaign that netted the chocolate maker's data. According to a security notification filed with the Maine Attorney General's office, the phishing emails landed in employees' …
When we originally came to Canada 16 years ago, it was just before Christmas and we got stocked up in the supermarket with chocs and stuff (including this stuff called "root beer" which I quickly realised was not the Canadian name for ginger beer and turned out to be Germoline in liquid form :( )
One of the things we got to try were "Hershey's Kisses" Honestly, after trying one, I thought that they had been tampered with, it was so disgusting, tasting like vomit. We ended up throwing them out.
Never again have I bought anything from Hershey's.
If you can get it try their Extra Dark with Cranberries, Blueberries and Almonds which is so much better and far less vomit inducing/tasting than their usual stuff which I don’t like either.
https://www.amazon.com/Hersheys-Chocolate-Cranberries-Blueberries-3-52-Ounce/dp/B000IXSLMI/ref=cm_cr_arp_d_pb_opt?ie=UTF8
Honestly, "it doesn't taste of vomit like their other stuff" sounds less like a compelling selling point(!) and more like expectations lowered so disastrously they're at the point of Stockholm syndrome.
Most likely the only reason that the "Extra Dark" doesn't taste of vomit is because it doesn't contain milk in the first place (which is the source of the problem after Hershey's have subjected it to their butyric-acid-producing "long life" process).
Why not just buy chocolate from people that make decent chocolate? I'm sure that it's out there if one is really that desperate!
> Honestly, after trying ["Hershey's Kisses"], I thought that they had been tampered with, it was so disgusting, tasting like vomit.
It's probably not a coincidence that you thought that. From this article:
> Another key difference between US and UK chocolate is that much US chocolate uses milk that has undergone lipolysis, a process that partially breaks down the fatty acids in milk. This is another historical anomaly in the evolution of chocolate production. In the early 20th century, the process of partially souring milk through lipolysis was used to stabilize milk chocolate, as the resulting milk chocolate could be stored for longer periods of time before its taste changed for the worse. [..] The advantage of the process is that further breakdown of fats in milk is slowed, and subsequent fermentation is reduced. The "milk" taste also lasts longer, before either fading or turning into bad-tasting compounds. The down-side is that the process releases butyric acid, one of the fatty acids present in milk. Butyric acid is the fat component responsible for the smell of parmesan cheese and baby vomit.
Here's another article that suggests Americans thought Hershey's was crap, and only got used to sick-flavoured chocolate during WW1 when European brands were unavailable. (Googling American chocolate butyric will give you even more.)
All this will be on top of the fact that American standards for "chocolate" are far lower than even those in the UK. Years ago I tried an imported Reese's novelty "Christmas Tree" that was coated with alleged chocolate that tasted more like sweet brown wax. (At least *that* had the decency to taste of nothing rather than baby sick.)
Now that Reese's are officially sold on the UK market, I've noticed that their peanut butter cups sold here- which for some reason I've had no desire to waste my time trying- apparently don't improve the "chocolate" to meet UK regulations. No, they simply changed its description to "chocolate flavour coating".
I don't buy them personally, but apparently they're still "Wheatmeal Biscuits Covered in Milk Chocolate". Though I notice that the reviews state that they're now skimping on the chocolate- along with a general decrease in quality- and the packs have been shrinkflationed down in size.
Pretty much. And the vomit taste comes from the butyric acid found in the slightly spoiled milk used in the recipe. (This is actually done intentionally as it's a preservative, rather than just them using inferior quality ingredients. They reserve the inferior quality for everything else, which is why Hershey not only tastes sour but has the mouthfeel of cocoa-flavoured wax.)
A few years ago this article would have consistently mentioned Hershey "chocolate" instead of Hershey chocolate.
I had colleagues who would come back with Hershey Kissses whenever they had been across the pond and I was always surprised they got them through customs. Perhaps they declared them as dog food?
《I had colleagues who would come back with Hershey Kissses whenever they had been across the pond and I was always surprised they got them through customs. Perhaps they declared them as dog food?》
Wrong end of the dog?
See Musk/Twitter autoresponder emoji.
Growing up in the antipodean realm of Cadbury, Hershey bar were what the GIs gave the liberated civilians (mostly pretty young women :) in WW2 movies and later TV series "Combat." As a kid I assumed Hershey bars were the Ambrosia of chocolate. I didn't get to try one for nearly forty years but in the meantime discovered european dark chocolate so the disappointment was even greater - definitely Hershey《chocolate》 These days its Lindt 95% or 99% or nothing. We get it here in the supermarkets at about the same price as the Cadbury or Nestle 《》 offerings. Oddly the Lindt is often manufactured in Canada or the US. I believe Canada has/had a chocolate maker Ganong (same name as my undergrad physiology text) so there must still be some taste buds north of the 49th parallel.
Never new what Root beer was. Featured in US TV shows like Gidget. Didn't know what Germoline was either. So root beer is Preparation H in liquid form. Learnt a lot today. :) Will avoid all three.
I had colleagues who would come back with Hershey Kisses whenever they had been across the pond
Why in the name of ${DEITY} did they do that? Once I can understand, let's see what these are like, but repeatedly? Did they hate everybody they worked with, or did they smoke 80 Gitanes a day and had no taste buds left?
Is this employee data or what?
Why health, for example? If it's customers:
A) why would anyone choose to supply it?
B) under what premise was it collected?
C)why would they possibly want to collect it? They know the answer already, and collecting it is just removing any deniability for "they knowingly sold unhealthy food" lawsuits in future.
I don't think many people would give so much personal data to Hershey's unless it was for a paycheck.
I'll maybe start a flame war here by saying that Hershey's is still better than that corrosive Ghirardelli chocolate that all the San Francisco tourists buy. If I had to get a chocolate fix at a small town gas station it would be M&Ms. Guittard Extra Dark Chips wins my vote for baking and making chocolate milk.
Never try chocolate from these people, or anything else will just taste, well, like Hershey's.
Thankfully that's hard as they don't sell retail, as an end user you'd have to physically go there to buy things from the factory shop.
Hershey’s chocolate has a distinctive taste due to the presence of butyric acid in the chocolate, which is the same chemical compound that can give vomit its characteristic rancid taste and smell. Butyric acid can occur naturally in chocolate as it comes from the milk fats during a process called lipolysis. The fatty acids in the milk decompose, resulting in a rancid taste similar to an obese ballerina’s nether regions after a particularly strenuous scent from swan lake followed by a marathon and a week without showering.
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