Views : 1,451,650
Genre: Travel & Events
Date of upload: Jul 18, 2021 ^^
Rating : 4.944 (380/26,687 LTDR)
RYD date created : 2022-04-09T21:17:42.13081Z
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3:45 The reason (at least I'm pretty sure after my extensive 30 minuter research) that our chocolate is different to the chocolate in Europe is because during WWII, soldiers were given an altered version of chocolate that contained Butyric Acid which made it last longer. After the war, the soldiers grew so used to that chocolate, Hershey's (and subsequently all other chocolate) was made to that altered formula.
Hope that helps!
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The vomit after taste is because of a a process called controlled lipolysis.
This breaks down the fatty acids in the milk and produces butyric acid - the chemical that gives vomit its very distinctive smell and acrid taste.
And since butyric acid is found in parmesan cheese, rancid butter - and vomit. People associate american chocolate with vomit
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@LionIgnatius6205
2 years ago
The reason for the vomit aftertaste in US chocolate is the use of Butyric acid in the production, which can also be found in vomit!
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