Hershey's chocolate sits right at the inflection point of the dilemma "What's worse, bad chocolate or no chocolate"
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Hershey was extremely proud of "the Nickel Bar" and insisted they continue making a Nickel Bar even as inflation shrank its size
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Hershey's isn't really worse than European chocolate, it's just different. It's the milk. I read something about this once...
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It's the milk preservation process. It undergoes partial lipolysis and produces butyric acid which is slightly sour
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