Its been a long time but it seems to me the chocolate in Japan was rather waxy.
Adam Churvis wrote: > In the trade, Hershey is called "barnyard chocolate" because of its slightly > vomitous afternote, which is a result of the unique technique Hershey uses to > cook its milk base. The vacuum and heat together cause a chemical reaction > that sours the milk in such a way that it gives the chocolate a taste not > found in European chocolates (a taste which most find as a very bad thing). > > Milton Hershey did all this by way of a bunch of trial-and-error experiments > when trying to come up with a viable milk chocolate product -- no scientific > process followed. It was only after he achieved something sellable that > researchers figured out what he had done chemically. > > Many of use grew up on Hershey's, so it's familiar stuff we've grown > accustomed to, but it's definitely crap. What's interesting though is that > Wine Spectator Magazine in the current issue is pairing chocolates with > wines, and they seem to give Hershey's new "Reserve" line a thumbs-up. I > recently tried the Reserve 30% cacao milk chocolate, and it had the same sour > taste in the afternote. Yuck. Chocolate is hard enough to pair with wine; > you'd think they'd stay far from sour-tasting chocolates. > > If you want something to make your chocolate day, try Lindt Extra Creamy Milk > Chocolate. Mmmmmmm... Oooooooo... Aaaaahhhh... (okay-- I'll stop now). > > It's really interesting how each country traditionally had its own method for > combining and cooking the ingredients in milk chocolate, and how each > technique creates a unique-tasting milk chocolate. For example, English > chocolate typically combines sugar with the milk before cooking, so English > chocolate has a typically caramel-like taste you won't find in other > countries' milk chocolates. > > Now everybody go out there and eat some chocolate! :) > > Respectfully, > > Adam Phillip Churvis > Certified Advanced ColdFusion MX 7 Developer > BlueDragon Alliance Founding Committee > > > > Get advanced intensive Master-level training in > C# & ASP.NET 2.0 for ColdFusion Developers at > ProductivityEnhancement.com > > ----- Original Message ----- > From: Rick Root > To: CF-Community > Sent: Tuesday, April 17, 2007 10:13 AM > Subject: Re: Hershey's next advertisement campaigne. > > > On a side note... Hershey chocolate is among my least favorite of > chocolates. > > Dove and Nestle are both far better (though plain Nestle chocolate > bars are hard to find). > > Even the chocolate that they make those little foil wrapped chocolate > eggs out of tends to be better than hershey chocolate (comparing the > eggs to Hershey Kisses). > > Hershey chocolate just isn't that good. > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| ColdFusion MX7 and Flex 2 Build sales & marketing dashboard RIAâs for your business. Upgrade now http://www.adobe.com/products/coldfusion/flex2?sdid=RVJT Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:232734 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5
