Hershey's chocolate tastes BAD. Here's why...

🍫 Ever wonder why Hershey's has a different taste in comparison to other chocolate? Well there's a reason for it and it's pretty interesting!🤔

TheoretiCole
If you've ever tasted something
like Cadbury chocolate, or Lindt chocolate,
and then tasted Hershey's, I think
it's pretty obvious to everybody that
Hershey's has some sort of aftertaste.
Some people love it. Yeah, we do.
Quit taking the chocolate
and some people just downright hate it.
I believe that it strange flavor
is actually caused by a preservative,
and I think that I thought this for years,
and that's part of the reason
why I don't much care for it.
But I was thinking about it the other day
and this is just me
pulling things out of thin air.
So let's take a trip to where
it all started in Hershey, Pennsylvania.
I'm the only person here.
Why am I here?
Milton Hershey came from a
not so wealthy family.
He always knew he wanted to make candy
when he grew up.
So as a teenager, he did a four year
apprenticeship with a confectioner
named Joseph Royer.
A confectioner is just somebody whose
occupation specializes in creating sweets.
When Milton was just 21 years old,
he started his own company.
And fortunately, after six long years,
the company went under.
Milton then did another apprenticeship, learning
how to make Caramel...
caramel, caramel.
You've got anymore of that. Chocolate.
No. Oh, my God.
He then started the Lancaster
Caramel Company.
And to his surprise,
the company did very well.
At this time, the Swiss were known
as the Masters of Chocolate Making.
Chocolate
has been around for thousands of years.
In November of 2007, anthropologists
from the University of Pennsylvania
announced the discovery of cacao residue
on pottery excavated in Honduras
that could be dated
as far back as 1400 B.C..
the cocoa bean has caffeine in it.
And who doesn't love caffeine?cocoa powder is packed with flavonoids.
These nutrients have been shown to help. Lower blood pressure. improve blood flow to the heart and brain, and also aid
in preventing blood clots. Making chocolate is no easy process.
It all starts with the cacao tree.
Each tree has pods, also called fruits.
Inside of the pods are seeds,
which we call beans.
The pods are cut from the tree
and the beans are removed.
They then move to the fermentation process
where they're left for about 2 to
9 days.
Once they're
fermented, they need to be dried.
They're placed out in the sun
for about 7 to 14 days.
After all of this is said and done, it's
time to create the cocoa mass,
also known as the Cocoa Liquor.
During this process is where the beans are
cleaned, roasted and ground up.
The final step to making what we call
chocolate
is to take this cocoa mass or cocoa
liquor? Liquor.
However you want to say it
and add cocoa butter and sweeteners.
If we stop here, we have dark chocolate.
But if we want milk chocolate,
we have to take it a step further.
A gallon of milk begins to spoil after
just 2 hours of sitting on the counter.

So using fresh milk and chocolate
wasn't ideal.

In 1867, Swiss pharmacist
by the name of Henri

Nestlé created
one of the first known baby formulas.

It was a combination of cows,
milk, wheat, flour and sugar.

Then the idea of using this
as a milk substitute in chocolate arised.

This is when Milton jumped on
the chocolate

trend and started experimenting,
but he didn't want to use milk powder.
Milk begins to scold around 170 degrees
Fahrenheit or 76 degrees Celsius.

Water boils at 212 degrees
Fahrenheit or 100 degrees Celsius.

So in order to boil off
all of the water in milk,

which, by the way, is crucial
because water is one of the main reasons

why milk spoils so quickly,
you end up burning the milk before

evaporating all the water,
which would make it taste terrible.

However, if you put milk into a vacuum,
you can boil the water off

at a much lower temperature.

For example, the unit of measure
for a vacuum is inches of mercury.

If we have a vacuum
at 27.75 inches of mercury, the water

that's present in milk will begin to boil
off at 104 degrees or 40 degrees Celsius.
So really what Milton did here is
he just created his own condensed milk
and using condensed
milk over powdered milk had its benefits,

like the fact that liquids are much easier

to pump through our factory than it is
to use blower fans for a powder.


Sour just refers to milk
going through acidification.

Soured.

Milk has a tart and bitter flavor to it,
but it's not spoiled.

And the acid that gives it its
flavor is known as butyric acid.

This is the reason why Hershey's Chocolate

has that sour and acidic aftertaste
in comparison to European chocolate.

to better match
the one that was winning. Oh.

As time went on, it became the norm for
chocolate in America to taste this way.

This is why some Americans
who grew up eating Hershey's chocolate

prefer this over European
chocolate and vice versa.

Why some Europeans
don't like American chocolate.

#hershey #chocolate #science