60
this post was submitted on 08 Feb 2026
60 points (96.9% liked)
Ask Lemmy
37656 readers
1665 users here now
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
6) No US Politics.
Please don't post about current US Politics. If you need to do this, try !politicaldiscussion@lemmy.world or !askusa@discuss.online
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I always wondered if part of the problem is the long shelf life. I swear I’ve tasted some hersheys that was good. Perhaps it ages safely but rancid?
The aftertaste is very subtle, one might describe it as tangy. If you are an American and have never had foreign chocolate, you've probably only ever had chocolate with with milk that has undergone lipolysis; and you'd likely never notice it. For the first 5 years of my life I was raised in foster care by naturalized Europeans, so my formative years involved Swiss chocolate whenever I had it. Swiss chocolate uses milk that has not undergone lipolysis, and their chocolate is very smooth due to a process called conching. Conching is a mixing process with lots of heating and aeration which allows organic acids to evaporate creating a very uniform and smooth textured chocolate without bitter or tangy afternotes.
Not at all. While I am American and thought hersheys was chocolate when I was a kid, I left that behind. I actually stopped eating chocolate for many years because it was just so bad. Then a Lindt Chocolatier opened in the lobby where I was working at the time, and it was good. Entirely different.
These days I eat chocolate again bit am quite picky and am willing to spend more for something that actually tastes good.
Except Ghirardelli. People claim that’s good and I agree relative to Hershey, but it really isnt.
It’s probably mostly cost. Hershey is dirt cheap and sold everywhere. Chocolate that tastes good might be several times the cost and you have to goto special stores