My wife is French and the first time I visited her parents I had a Cadbury's chocolate bar in the car. My mother-in-law to be asked me if she could try a bit and she burst into tears when she had some. It later turned out that the last time she had tasted it was during the liberation of 1944, when a squaddie had thrown her a bar and the flavour brought back all kinds of powerful emotions that she'd forgotten.
Hershey added the acid for shelf life, and it was shipped to American soldiers during the war, they had the opportunity to change the recipe at the end of the war but decided to keep it the same to welcome the troops home with a taste they knew. In the US, Cadbury is also made under licence by Hershey and tastes American due to a US recipe instead of the UK recipe
The irony is. Cadburys used to be even better. then the Americans tried to change it. So the current recipe is not the best one. Its what we got after the factory gates where almost stormed. The current recipe is about 70% of what it was. So still an order of magnitude or two, better than US chocolate.
The raw materials also came from British Coco Mills in Hull who roasted the beans . Americans bought it out and immediately shut it down and moved the business to low wages South America. I think it was the same American company that bought Cadburys and ruined the recipe.
Indeed. My mate's wife was obsessed with Dairy Milk for years. She's gone over to Lindt now as she says Cadbury's is a shadow of it's former self. I've been Mars/Galaxy pretty much since birth. An American company of course but they never mess with the classic taste. I could destroy a Celebrations assortment in minutes. I'd struggle with Hereos though. Too samey and sickly.
As many people have said, Cadbury's chocolate took a nose dive in quality after it was taken over, in a hostile take-over, by an American company. It's why you see palm oil in the ingredients now for example. If you want to taste what it used to taste like, a member of the original Cadbury family has started a new company, making chocolate to the old recipe, called LoveCocoa. Well worth checking out, as are chocolate bars from other UK companies like Montezuma, Whitakers, Hotel Chocolat, Duffy's. All well worth exploring, and all much nicer than present-day Cadbury's. And not forgetting our other European friends, there is Tony's Chocolonely bars from the Netherlands, Lindt from Switzerland, Godiva, Guylian (check out their sea shells!) or Amelie from Belgium, Martin's from France - a whole chocolatey odyssey.
Truth, haven't deemed Cadbury worthy for many years. Coming from New Zealand I will say that Whitakers is from NZ and unlike Cadbury it still maintains the production values it has had in place for over 100 years, a worthy chocolate.
@@moozeek That's a different company. Google whitakerschocolates Uk to find their site, where it say's ' *Chocolates since 1889* ' then give a history of the company;' _The Whitaker family have shared a passion for chocolate for over 135 years now. From humble beginnings, we have developed our business from a small greengrocers shop to a fully operational chocolate factory making over 10 million chocolates per week!_ _In 1889 John and Rebecca Whitaker opened their grocery and draper's shop in the small Yorkshire village of Crosshills, Skipton. They were helped by their two children, Reg and Ida. Although Reg and Ida were very young, they loved nothing more than helping their mum and dad out in the family shop and speaking to customers. It's here where the legacy of Whitakers Chocolates began._ Two chocolate producing families of the similarname? Might be an interesting history there, though I see the New Zealand family spell the name with two 't's and came originally from Birmingham in the Midlands, not Yorkshire. I suspect they might still be related.
That realisation about the american choc at the end of the video was hilarious! 🤣 When you're used to the smell of the chocolate, you get 'nose blind' to the smell and don't notice it. But when you've been brought up on british choc (or lived here long enough to not have hersheys in so long) then it really becomes so much more noticeable.
I live very close to the Cadbury factory in Bournville and used to get chocolate rejects from the factory shop back in the 1960s. I have to say that the Cadbury chocolate of today tastes nothing like it used to.
They use a very different formula today. Once visited a Cadbury factory and got given a whole bag full of various chocolates ‘for my kids’ fresh off the production line. Probably the most delicious chocolate I’ve ever eaten! The freshness made a huge difference.
I grew up near the Cadbury factory in New Zealand, when we were kids we would go to the local tip after it had closed as tipper trucks would dump piles of reject chocolates there, we'd fill up bags and bags of the stuff and eat it till we couldn't take any more.
That was magnificent. Informative and entertaining. Next research vid: "Why Oreos are the worst biscuits to be inflicted on humanity and how we get rid of them from British supermarkets."
A mate of mine got sent a load of American treats well before Oreos were sold here, obviously had them in it, they were horrible. I never bothered even trying them when they came here.
Oh, I don't know. I've never seen any marketing but I quite like them, especially the mint ones. Obviously not as good as a chocolate digestive but they are dairy free and taste so much better than the dairy free chocolate bars available. If you want a chocolate flavoured biscuit and can't have dairy they are a pretty good choice. Better than most bourbons anyway.
Chocolate does not contain Chocolate LIQUEUR (alcoholic beverage made from chocolate mixed with whisky, brandy, vodka, etc,.), but it's made using Chocolate LIQUOR (liquified cocoa bean nibs).
Indeed, but, in fairness, I think that is just a pronounciation error. She's reading from text which clearly states liquor, and her pronounciation is a little off - like a cross between the two words. No offence to her, but that is a Canadian accent there - she even says 'ey?' at one point.
Wow thank you for clarifying this. Around 10 years ago I was gifted Hershey’s bars (I’m Australian) and it tasted dubious. After eating it made me incredibly and inexplicably ill to the point that the sight of the empty package made me want to hurl. I always assumed the memory of a vomit like taste was my imagination.
I remember back in 1999 when I went to Florida for the first time. I got to the hotel and I decided to spend some of my pocket money on a few chocolate bars. I bought the very same Hersheys bar of chocolate you have in your video, and after biting into it, my mouth thought “What the f*** is that”?!
One year a work colleague brought in some Hershey chocolates (I think they'd just come back from a holiday in the US) and never having had it before I tried a few out of curiosity. Years later I watched a Harry Potter movie where they talk about some kind of sweet that's every known flavour. Let's just say that on that day I had all the vomit-flavoured ones. Seriously, how do you make your chocolate have a strong aftertaste of vomit? Edit: well the video just answered that question. Thanks!
Did the same, came back from a night out in Chicago only had a few notes left so bought 2 hersheys from the vending machine got to hotel room, opened up 1st bar and was about to eat some when the smell just made me puke..so chucked in bin tried the 2nd bar and same thing, I just assumed they were bad cuss of been in machine too long. friggen starving for hours...
I had an American flatmate one year at Uni and she brought back Hersheys chocolate and Tootsie Rolls after going home for the holidays. American chocolate doesn't taste of vomit that I remember, it was more the texture I remember which was like cooking chocolate, or really cheap chocolate. Best approximation I can think of is those chocolate coins you get at Christmas to hang on the tree.
Haven't had much hershey's but from what I remember it was okay but I prefer cadbury's. We used to have a lot of nestle too which was similar to cadburys.
We buy British chocolate in Canada at our local grocery store. They also sell US Cadbury. We always buy British Cadbury. We have been Cadbury’s factory in the UK many times.
In Quebec, Dairy Milk is much more popular than Hersey. Cadbury and Nestlé are much more popular. I don't know what she's talking about. Might be different outside Quebec.
First tried Hershey's chocolate in the late 1970s and I thought it was disgusting, I couldn't believe that Americans were eating it 😮. We were in the US training with the 101st Airborne very interesting times. Thanks for another lovely video Alanna 😊😊😊
The last time I went into an American sweet shop in Canterbury it was deserted (It was the same shop shown in the video). Hershey brought in some action to prevent Cadbury's being imported in to the US, and now have the right to produce their chocolate under the Cadbury brand. I would call this protectionism.
The US heavily subsidises its farmers to grow large amounts of excess maize from which High-Fructose Corn Syrup is extracted and added to every conceivable foodstuff.
Cadbury's Dairy Milk in India has a harder more waxy texture, but I suspect that's been done to increase the melting point so it survives the heat without going soft. The taste is about the same as british CDM
@@sirrathersplendid4825 from Google: Paraffin wax has both cosmetic and functional purposes when used with chocolate. Adding paraffin wax to melted chocolate gives it a glossy finish when it hardens. It also helps the chocolate remain solid at room temperature.16 Mar 2019
I worked in the USA in the 80's and I've always used the vomit or baby-sick comparison. It's so obvious and I don't understand how Americans can't see (taste) it. Even our cheap supermarket own brand stuff is so far ahead of the USA's. Feeding it to kids is just child abuse. 😂
What you have to remember is that Supermarket own brand stuff is not made by supermarkets its made by British manufactures at a lower price in a more economical way!
@@kevanparker908 I know. A friend worked for Lyon's Maid (now Nestlé) ice cream and they asked the supermarket what was the price point and they made the 'own brand' product to suit. No different to breakfast cereals.
My favourite chocolate is Lindt Extra Creamy, then pretty much anything made by Cadbury. I don't go much on most of the non-British chocolate I've tried, except for what the Swiss make. Lots of crime front/money laundering shops popping up in the UK, e.g. Turkish barbers supposedly.
Have you tried Lindt Extra thins ? Milk choc and dark choc. absolutely heavenly. I used to order from Swiss Direct but it was a very expensive habit what with customs and all. So now I buy Lindt choc balls here in Greece or the Extra thins from Amazon.
Lindt is of course originally from Switzerland. Over there it's a cheaper supermarket range with a more elite range called Sprüngli which you can only get in Switzerland. It's interesting to see how the two brands are related, and if you check the fine print on the back next time you buy Lindt, you'll see Sprüngli written there as well. But if you are in UK, and get a chance to visit Oxford Circus, you must pop into a chocolate shop on Regent Street called Laderäch.
Nice video 😊 Did you ever try Milka or Ritter Sport from Germany?? I love a special chocolat which is very thin and has a content of 70% of cacao...and surprisingly it do not really taste too strong (bitter)!
Not quite, she cut out the part where she was throwing up after eating hersheys, showing the throwing up would have made it the most comprehensive review
Aussie here living in the UK and Cadbury in Oz is a lot worse than the Cadbury in the UK. Something to do with higher salt so it doesn't melt in the Aussie heat
Galaxy used to be better but they changed the recipie in 2003 and it had an after taste, recently changed again to a vegan recipie but haven't tried it since 2003 lint is my goto now
I think you're right about the US sweet shops popping up in the last decade, I live in a small northern city near the Scottish border that has had 3 failed attempts at a milkshake shop yet I'm supposed to believe that the demand is there to keep 6 overpriced US sweetshops going
@@jerribee1 to be fair to them they do have a lot of customers and are usually pretty full where I am. I think that has more to do with beards and short sides that need trimmed every week coming back into fashion at the same time.
Good grief the thought of chocolate smelling like sick is enough to put me off for life 🤢.I have to say Alanna I really like all the information you have about chocolates I have learnt just from watching your channel! Positivity peace and love ♥️
When I can't drink enough alcohol to be sick everywhere, I reach for some U.S. chocolate to make my mouth taste like I had a big night out after all. Thanks America, you rock!! And my liver thanks you too.
Personally, I don't believe anything has to do with "what people want"... it's about what the manufacturers can get away with and hence profit. The differences in recipes aren't because people prefer one taste over another, it's that that's what they were raised on and don't know any difference. I've never seen any manufacturer say "hey everybody, we've released 10 new types of plain milk chocolate bar and we want to see which one sells the best over the year". Ditto for butter, milk, Ritz crackers and pretty much any other food you can think of.
American foods in general have taste traits that many countries find strange, whilst in America a few years ago I was asked if I wanted the meat to be tenderised before cooking, this was for a fillet steak! I asked what was meant, and was told that it's very common to use a tenderising powder on meat products before cooking! Hershey "chocolate" has to be up there with the worst I've ever tasted, yes, it's revolting stuff. Nice one Alana, keep it up. p.s. The only criticism I would level at Cadbury's is that they are still using palm oil in their products.
When I was a child in the 70s we went to Swritzerland. I still remember my first taste of the chocolate. It was like tasting chocolate for the first time.
Agreed. I was in Switzerland in 2019. Expensive country. At the supermarket I bought the cheapest chocolate I could find and it was out of this world. I bought it every time. Don't even remember the brand. But had a red wrapper, I believe with a golden lion logo.
In 2010 Kraft Foods took over Cadbury, the year later they reneged spectacularly on promises made and made hundreds of redundancies in Bournville, the birthplace of Cadbury and essentially ended up ceasing all production, of which it mainly transferred to Poland to cut costs. In 2012, despite what Kraft stated at the time, they wanted to distance the Kraft name from the damage they had done to both the brand and product, and created Mondelez international. A name purposely intended to appear Swiss, where they are renound for their quality chocolate. Mondelez is still Kraft in all but name, and they have continued to cut corners on quality and reduce costs that continue to affect the products negatively.
As a Brit, I've got to say that the best chocolate I've ever eaten was from a little chocolate shop (all made onsite) that was run by the nicest Belgian man and his wife. If they hadn't closed down during the pandemic, I'd be in there every weekend.
@@harrodsfan Never tried them (unfortunately), these were hand made in a little shop in the back end of beyond (Lincolnshire) and I think there's definitely something to be said for freshly made chocolate.
I remember Dairy Milk in thin little bars wrapped in purple foil for 3d (three old pence, pronounced "thruppence"), back in the 1960s, and it tasted even better. There were also cheap chocolate logs, chocolate cigars, chocolate spanners, etc., which also tasted better than most chocolate brands today.
I must admit I don't remember a 3d bar. When I was a boy, what you might call the standard size was the sixpenny bar. There was a thin penny bar, but if your pocket money ran to it the longer, wider tuppeny bar was the business!
Very informative! Now I understand why on the only occasion I ate a Hershey's bar that there was a sensation of sweetness but NO FLAVOUR WHATSOEVER! Didn't notice the "sick" smell, thankfully.
Giandujia chocolate from Italy is amazing. It's like a firmer Nutella. Hazelnuts were used to bulk up limited supplies in chocolate making, but it's amazing and stuck.
Hi Alanna,good to see you again,i was a choco-Olic but I eventually managed to wean myself off if,and now find that i can only tolerate small amounts.,but I am perfectly happy to watch you suffer(or not)for our benefit,so brave.Cheers,Roly🇬🇧.PS. I believe that the purple colour of the wrapping is a patented item.
I haven't bought a Cadbury anything since american Kraft bought them out. I also haven't eaten a chocolate bar in over a year since my high cholesterol blood test came through. I REALLY LOVE CHOCOLATE. REALLY REALLY LOVE IT. I understand the recovering alcoholic now.
Fascinating video, Alanna! Interesting to know that the ratio of ingredients is actually different between UK and US chocolate. I thought the vomit taste was a bit like people who think coriander tastes like soap so good to know there's a specific reason that US chocolate tastes like that!
Ahh the soap comparison, you're totally right - I thought it was like that, too. Or maybe people were sensitive to certain flavours that don't bother other people. But I was certainly proved wrong! lol
@@AdventuresAndNaps You do realize that the quality of Dairy Milk has gone down hill... they changed the recipe , few years ago, after an American company had taken over. The only place you will find it not changed is the Republic of Ireland
You need to try Whittaker's Chocolate from NZ. Cadbury used to be the best but once they we're bought out it went down in taste. Whittaker's is what Cadbury used to be like. You must try it! It's the gold standard!!
Hmmm Chocolate... Unfortunately and very sadly Cadbury's was bought by a US company and they then set about changing the receipe/ingredients of Dairy Milk. Presumably they're now using far cheaper commodities. I think it tastes terrible compared to what it used to be.
The recipe for CDM didn't change. They certainly experimented with changes to Creme Eggs, but changed back after the consumer uproar. Source - family members who work in the factory. Four generations of my family have worked for the Cadbury family, in Bournville, including my father who taste-tested CDM daily for most of the 1950s and was certain the taste hasn't changed. But if you know better...
@@wessexdruid7598 This cannot possibly be true. And I'm something of an expert. It tastes different these days. They've definitely changed the process.
Ah the American "vomit" chocolate problem. I found out the hard way just how loose American food standards are when I went to New York last year. I got a small bottle of Fanta when walking around one day. After drinking about half of it I started to get a really bad headache and felt a bit sick. At first I coulnd't figure out why, then when Iooked at the label I noticed that the amount of sugar was very high. So, I decided to Google it and see how much it was compared to the UK. It turns out that it's 3 and 1/2 times more sugar than the UK version!
I believe the Hershey bars you can buy in Canada are an export version which has less butyric acid in it, and you bought the original American version, so it may well be worse than you remember, because it actually is.
Btw you can buy hersheys mint chocolate and their brownie chocolate bar from regular corner shops Apart from the summer obviously as they’re all melted
We are good at making chocolate and many other things, but we are terrible at management and that’s why it’s gone down the toilet and into the hands of greedy foreign companies.
@@qasimmir7117 I don't necessarily agree. Cadbury seemed to be doing perfectly well until Kraft bought them by leveraged hostile takeover. Because of the massive debt they took on to buy Cadbury they then shut plants and fscked with the recipe to cut costs. Uh'mericans doing what Uh'mericans do best, ruin stable corporations for fun and profit. If you're going to blame anyone, blame the shareholders who sold out to Kraft.
I was told a while ago that in the U.S., they added an extra ingredient to their chocolate to stop it melting too quickly on the shelves. In the U.K., they didn't need to add the same ingredient because it doesn't get that hot usually.
The closest I could easily get to UK chocolate when I used to live in the US, in like gas stations etc., was Dove, its called Galaxy here. Its not exactly the same. But its the closer to the UK version than the US licenced version of Cadburys produced domestically in the USA is to UK Cadburys.
For me what's interesting is why there's the butyric acid content in American chocolate. It comes down to how Hershey's preserves milk for stability by pre-spoiling it. I had read somewhere that because Hershey's provided the chocolate for ration packs in WW2, after a few revisions it became so popular with soldiers that, when they returned, it became their chocolate of choice. Other chocolate manufacturers then tried to emulate their success by modifying their milk as well. I've tried to find where I read this but can't find any reference to it, except an article on the Huffington Post which discusses the milk preservation and market penetration.
Hotel Chocolat uses at least 40% cocoa, and in 2015 they came up with a concoction featuring 65% cocoa and half the sugar of their traditional 40% blend - that's why it takes the palm among British chocolate brands. You should do a taste test on their products soon, Alanna! In light of the above, you'll understand why I say that neither Cadbury nor Galaxy hold a candle to Hotel Chocolat, but I would tend to go for Cadbury over Galaxy if forced to limit my choice between them. And Hershey's doesn't hold a candle to Cadbury or Galaxy! Based upon your findings about its chemical content, I daresay it's one thing that your palate won't miss much from childhood.
@@wessexdruid7598 It's a sight better than Mars' own products, at any rate - and that's business for you; buying and selling stakes and shares in companies is nothing new, and it makes sense that companies involved in similar business would join forces in some way or other.
if you dont know any different you cant tell, but since you have experienced uk Chocolate, lived in texas for a time and i love chocolate, actually had chocolate care packages sent to me from the UK
Butyric acid is what gives Hersheys its signature 'funny taste'. It was added in order to stabilise the milk in the chocolate and means that lipolysis occurs. Butyric acid is the same acid in barf. Nice.
American here: Since I became an adult, I have always thought Hershey's was the worst tasting (major) brand of chocolate. Yes, you can buy worse, in super cheap Halloween candy, for instance, but M&M Mars or Ghirardelli is noticeably better tasting than Hershey's. It pains me, as well, that most Americans are so obsessed with everything tasting sweet. I used to love Chinese food, but it is now nigh on impossible to get Chinese food that isn't disgustingly sweet. By the way, back in the 70s and 80s you used to be able to get several varieties of Cadbury here (at only a slightly higher price), but I noticed in the 90s it became very uncommon. What's the deal with that??
@@Salena905 I felt so. We served alongside US Servicemen during NATO exercises in the early 1980s. We swapped rations. Chocolate was always good for a trade. I was given Hershey bars in exchange for some stuff I didn't want (Garibaldi Biscuits, Fig Newtons, Sugar, Boiled Sweets...) I honestly thought they had ripped me off with spoiled goods. The smell made me think the chocolate was rotten. I had to spit it out. Bear in mind British Army Rations back then were not very good and were often past their expiry date. I genuinely thought that American servicemen suffered the same issues as us. If you get the chance try Hershey's.
@@Salena905 That's a shame. I am sorry I ruined it for you. When I first heard about Salted Caramel, Salt Water Taffy, Chocolate covered Pretzels, Chocolate covered Lemons, Chocolate covered cheese... I though these would be disgusting. However some of these things are excellent. If you get the chance try Hershey's. Who knows, you might like it. Surely 330,000,000 Americans can't all be wrong.
In South Africa, I would say Cadbury is also the favorite, we also have a local brand Beacon that is also makes quite a nice milk chocolate. Hershey Choclate you don't see here much. I don't think it would sell.
we have the same thing happening in Australia - American drinks - Candy everywhere....but some comes from the UK - like Dr Pepper....and its different because of the sugar used in the making...when I lived in Iowa (1975 to 83) - once a year we got a 'care package' sent over from Aust - Cherry Ripes, Musk Sticks and savers, Violet Crumbles etc etc
On sugar - I read about a study which looked at the difference between the British and American palate. It turns out that because Americans are exposed to so much sugar in their foods they need more of it before they can detect it. In turn, this makes them add more when they want noticeable sweetness. This is why there's such a massive gulf for anyone not used to their level of sugar.
If you think Cadbury chocolate is good, you would die of joy if you try Lindt. Cardbury is 100 times better than Hershey but it still is very low average when it comes to European chocolates
The first time I had some American chocolate was in New York in 1976, where I made the mistake of purchasing a bar of Hersheys. I went back to the shop and noticed they had Cadburys Dairy Milk. I was disappointed with this bar too, as it didn't have the unique Cadburys taste. I looked at the wrapper and noticed it had been made by Hersheys under licence from Cadburys. It didn't have the sick taste as they used the Cadburys recipe, but using a different quality of milk, cocoa and water must of made a difference. Each chocolate company in Europe has its own unique flavour. For example Milka has a total different taste to Cadburys, but they are both made by the same over arching parent company Mondalez, which of course was Kraft. Thanks for the fab video.
I'm a Brit, I love Chocolate, and have lived in Switzerland for many years and am very fond of Swiss chocolate very, especially Frey's and Lindt...., but, if I had to choose which one Chocolate brand I could only eat for the rest of my life, it would definately be Cadbury's And now a quick word to Hershey's..., after so long wondering why that company has the audacity to call that brown stuff chocolate, i'll never know. While in Florida a few years ago, I bought a Hershey's bar..., as a chocolate lover I usually like to taste the local brands... I ate one small square, and instinctively threw the rest in the Bin (trash), Amen, end of discussion!!
Some senior Lidl Germany person said that Lidl choc for UK has double the sugar of that for Germany - and the chocolate for USA market has 4 times the sugar
One hundred years ago, my great-uncle was sent by his chocolate company in the Netherlands to be an industrial spy: at Hershey's! They wanted to know what made it so good. Times change. I wouldn't walk across the street to get a free bar of it now.
Hersheys chocolate is available in the international food isle in Tesco. Ive thought about trying it, but the thought of vomit comes to mind and I come to my senses and go and get the Dairy Milk.
Tried it once, because it kept being mentioned in American TV and movies. That's it though, never again. Everything bad that people say about Hershey's is true.
i use butyric acid as an ingredient in fishing baits in pure form it doesnt smell like sick/vomit however it does smell like digested food its hard to explain, its not like sick that has strong stomach acids but digested very slowly like a blue cheese or cured meat kinda thing.
I'm British, but I've had Hershey and to me it tastes like 50% chocolate + 50% Parmesan cheese. I salute the people who manage to eat it, well done you!
Fun Butyric Acid fact - it's also present in grapefruit. However, it's in very low concentrations, when in higher concentrations (like in stomach acid/vomit), it literally smells different to us. Our sense of smell and taste is really dependent on the concentration of different compounds.
@@murphy7801 oh, entirely agree - not suggesting it doesn't. For butyric acid (and the side esters it produces when reacting with organic compounds) to smell nice, it needs to be in super low concentrations - think parts per billion. Hershey's definitely use something closer to parts per million, so it does and always will taste of vomit. Butyric acid is also in butter and is primarily responsible for creamy, buttery flavours - as butter goes rancid, the butyric acid reacts with more and more of the fats producing lots of unpleasant tasting side esters. Meanwhile, grapefruit has lots of other flavour components that also only smell good in low concentrations - for example many mercaptan and thiol compounds that will smell more of cat urine/skunk, and rotten eggs respectively.
Great vlog Alanna 👍 when visiting America I'd never noticed the difference with chocolate but I bet I would now. Steve from Reacting to my roots will be very interested this flog as him and his wife and daughter love tryong British chocolate ❤
Hi Alanna, very good video as ever, but a term which you used "mouth feel", about 10 years ago I wasn't able to keep food down (inside me once eaten), eventually I found out that I have a problem with my liver and that meat no longer agrees with my insides, eventually I tried veggie meat and it wasn't good (taste wise). But about 2 years ago I bought some veggie meat which I hadn't seen before and it actually tasted quite good, actually like meat (OK what I remembered of meat, my perception was skewed by the memory of being ill when I ate meat), what I eventually realised though is that it isn't the actual taste, it's the "mouth feel" which this faux meat has. However, typically a medication has been prescribed to me which means that I can now have some meat on occasion, I'm pleased that it wasn't alcohol that I couldn't have 😅
My wife is French and the first time I visited her parents I had a Cadbury's chocolate bar in the car. My mother-in-law to be asked me if she could try a bit and she burst into tears when she had some. It later turned out that the last time she had tasted it was during the liberation of 1944, when a squaddie had thrown her a bar and the flavour brought back all kinds of powerful emotions that she'd forgotten.
Well that's collaborators for you 😅😅😅
...unlike Stifler you actually shared the 'chocolate' with her? 😅
Hershey added the acid for shelf life, and it was shipped to American soldiers during the war, they had the opportunity to change the recipe at the end of the war but decided to keep it the same to welcome the troops home with a taste they knew. In the US, Cadbury is also made under licence by Hershey and tastes American due to a US recipe instead of the UK recipe
@@raylv6962 How do you know she wasn't a member of the incredibly brave resistance
@@nealgrimes4382 good point 😔
The irony is. Cadburys used to be even better. then the Americans tried to change it. So the current recipe is not the best one. Its what we got after the factory gates where almost stormed. The current recipe is about 70% of what it was. So still an order of magnitude or two, better than US chocolate.
The raw materials also came from British Coco Mills in Hull who roasted the beans . Americans bought it out and immediately shut it down and moved the business to low wages South America.
I think it was the same American company that bought Cadburys and ruined the recipe.
That is why I prefer Galaxy nowadays, even though Mars is US owned.
Americans replaced some of the milk with cheaper milk power. They have rowed back to about 80-90%.
Indeed. My mate's wife was obsessed with Dairy Milk for years. She's gone over to Lindt now as she says Cadbury's is a shadow of it's former self. I've been Mars/Galaxy pretty much since birth. An American company of course but they never mess with the classic taste. I could destroy a Celebrations assortment in minutes. I'd struggle with Hereos though. Too samey and sickly.
I won't buy Cadbury any more. It's just disappointing...at least nestle stayed the same
American chocolate is good for when you want the taste of being sick but your schedules too hectic to find time for vomiting.
RUDE .... But yah know That's for Foreigners.. We import mostly cause Duhhh
😂
@@AMPProf What does that actually mean?
That's a whole marketing campaign right there. Americans are busy people
😂😂😂
As many people have said, Cadbury's chocolate took a nose dive in quality after it was taken over, in a hostile take-over, by an American company. It's why you see palm oil in the ingredients now for example.
If you want to taste what it used to taste like, a member of the original Cadbury family has started a new company, making chocolate to the old recipe, called LoveCocoa. Well worth checking out, as are chocolate bars from other UK companies like Montezuma, Whitakers, Hotel Chocolat, Duffy's. All well worth exploring, and all much nicer than present-day Cadbury's.
And not forgetting our other European friends, there is Tony's Chocolonely bars from the Netherlands, Lindt from Switzerland, Godiva, Guylian (check out their sea shells!) or Amelie from Belgium, Martin's from France - a whole chocolatey odyssey.
Pretty sure Whitakers are a NZ company. Chocolate made in NZ since 1896.
Truth, haven't deemed Cadbury worthy for many years. Coming from New Zealand I will say that Whitakers is from NZ and unlike Cadbury it still maintains the production values it has had in place for over 100 years, a worthy chocolate.
Montezuma Chilli Chocolate is my favourite Chocolate. I think Green and Blacks is also worth a mention, particularly Maya gold spiced orange choc.
@@moozeek That's a different company. Google whitakerschocolates Uk to find their site, where it say's ' *Chocolates since 1889* ' then give a history of the company;'
_The Whitaker family have shared a passion for chocolate for over 135 years now. From humble beginnings, we have developed our business from a small greengrocers shop to a fully operational chocolate factory making over 10 million chocolates per week!_
_In 1889 John and Rebecca Whitaker opened their grocery and draper's shop in the small Yorkshire village of Crosshills, Skipton. They were helped by their two children, Reg and Ida. Although Reg and Ida were very young, they loved nothing more than helping their mum and dad out in the family shop and speaking to customers.
It's here where the legacy of Whitakers Chocolates began._
Two chocolate producing families of the similarname? Might be an interesting history there, though I see the New Zealand family spell the name with two 't's and came originally from Birmingham in the Midlands, not Yorkshire. I suspect they might still be related.
@@moozeek Different companies, same name though.
That realisation about the american choc at the end of the video was hilarious! 🤣
When you're used to the smell of the chocolate, you get 'nose blind' to the smell and don't notice it. But when you've been brought up on british choc (or lived here long enough to not have hersheys in so long) then it really becomes so much more noticeable.
I live very close to the Cadbury factory in Bournville and used to get chocolate rejects from the factory shop back in the 1960s. I have to say that the Cadbury chocolate of today tastes nothing like it used to.
They use a very different formula today.
Once visited a Cadbury factory and got given a whole bag full of various chocolates ‘for my kids’ fresh off the production line. Probably the most delicious chocolate I’ve ever eaten! The freshness made a huge difference.
How has it changed in your opinion? For better or for worse?
At last. It's official. American chocolate does indeed taste like vomit.
I grew up near the Cadbury factory in New Zealand, when we were kids we would go to the local tip after it had closed as tipper trucks would dump piles of reject chocolates there, we'd fill up bags and bags of the stuff and eat it till we couldn't take any more.
@@billylardner MUCH worse.
There's a Cadbury factory here in Tasmania. Good stuff.
That was magnificent. Informative and entertaining. Next research vid: "Why Oreos are the worst biscuits to be inflicted on humanity and how we get rid of them from British supermarkets."
I agree. Oreos are vile. Just the colour alone is so off putting.
Agree. Who eats them? Never seen anyone buy them. I guess the marketing gets some gullible people
A mate of mine got sent a load of American treats well before Oreos were sold here, obviously had them in it, they were horrible. I never bothered even trying them when they came here.
They are just worse Custard creams
Oh, I don't know. I've never seen any marketing but I quite like them, especially the mint ones. Obviously not as good as a chocolate digestive but they are dairy free and taste so much better than the dairy free chocolate bars available. If you want a chocolate flavoured biscuit and can't have dairy they are a pretty good choice. Better than most bourbons anyway.
Chocolate does not contain Chocolate LIQUEUR (alcoholic beverage made from chocolate mixed with whisky, brandy, vodka, etc,.), but it's made using Chocolate LIQUOR (liquified cocoa bean nibs).
I've had to explain the difference between Liqueur and Liquor when telling people about Pie & Mash and Liquor.
Indeed, but, in fairness, I think that is just a pronounciation error. She's reading from text which clearly states liquor, and her pronounciation is a little off - like a cross between the two words. No offence to her, but that is a Canadian accent there - she even says 'ey?' at one point.
Wow thank you for clarifying this. Around 10 years ago I was gifted Hershey’s bars (I’m Australian) and it tasted dubious. After eating it made me incredibly and inexplicably ill to the point that the sight of the empty package made me want to hurl. I always assumed the memory of a vomit like taste was my imagination.
I remember back in 1999 when I went to Florida for the first time. I got to the hotel and I decided to spend some of my pocket money on a few chocolate bars. I bought the very same Hersheys bar of chocolate you have in your video, and after biting into it, my mouth thought “What the f*** is that”?!
😂💀
One year a work colleague brought in some Hershey chocolates (I think they'd just come back from a holiday in the US) and never having had it before I tried a few out of curiosity.
Years later I watched a Harry Potter movie where they talk about some kind of sweet that's every known flavour. Let's just say that on that day I had all the vomit-flavoured ones.
Seriously, how do you make your chocolate have a strong aftertaste of vomit? Edit: well the video just answered that question. Thanks!
Did the same, came back from a night out in Chicago only had a few notes left so bought 2 hersheys from the vending machine got to hotel room, opened up 1st bar and was about to eat some when the smell just made me puke..so chucked in bin tried the 2nd bar and same thing, I just assumed they were bad cuss of been in machine too long. friggen starving for hours...
I did actually the same, I remember someone telling me how amazing the Hershey bar was.. I was so disappointed 🤢
@@AdventuresAndNaps Looks like you've got the bots all over this thread big time, Alanna!
I had an American flatmate one year at Uni and she brought back Hersheys chocolate and Tootsie Rolls after going home for the holidays. American chocolate doesn't taste of vomit that I remember, it was more the texture I remember which was like cooking chocolate, or really cheap chocolate. Best approximation I can think of is those chocolate coins you get at Christmas to hang on the tree.
It's made with vegetable fat, which is cheaper than cocoa butter.
Haven't had much hershey's but from what I remember it was okay but I prefer cadbury's. We used to have a lot of nestle too which was similar to cadburys.
@@damionkeeling3103 Who is 'we', please?
Your reaction to Hershey’s made me laugh so much.
It’s a bar of puke basically !
We buy British chocolate in Canada at our local grocery store. They also sell US Cadbury. We always buy British Cadbury. We have been Cadbury’s factory in the UK many times.
Not Toronto? I helped commission the Cadbury Russia factory with an engineer from Cadbury Toronto - he was the only one used to Russia's immense size.
In Quebec, Dairy Milk is much more popular than Hersey. Cadbury and Nestlé are much more popular. I don't know what she's talking about. Might be different outside Quebec.
First tried Hershey's chocolate in the late 1970s and I thought it was disgusting, I couldn't believe that Americans were eating it 😮. We were in the US training with the 101st Airborne very interesting times. Thanks for another lovely video Alanna 😊😊😊
The last time I went into an American sweet shop in Canterbury it was deserted (It was the same shop shown in the video). Hershey brought in some action to prevent Cadbury's being imported in to the US, and now have the right to produce their chocolate under the Cadbury brand. I would call this protectionism.
I am shocked - yes, shocked - that you would accuse the US of protectionism
@@CollectiveWest1 🤣🤣🤣🤣🤣
It's the vomit comet.
I would call it a tragedy
That’s the Yanks for you! Self serving people at the detriment of the ENTIRE planet.
That was a lovely video Alana. Really well done!
Thank you so much!
I remember as a kid in the 70s a school mate brought back a big box of various American chocolate bars. They were all disgusting.
The US heavily subsidises its farmers to grow large amounts of excess maize from which High-Fructose Corn Syrup is extracted and added to every conceivable foodstuff.
Some of that is also to do with producing ethanol from maize, which was also a bad idea.
True. No wonder the US has hight numbers of obese people.
Apparently not well managed by the liver - it is reprehensible that cost wins over good health when using manufactured substitutes
Yet another thing the US can thank Tricky Dicky for.
@@Paul-yh8km Why was producing ethanol from maize a bad idea? What is it used for?
Cadbury's Dairy Milk in India has a harder more waxy texture, but I suspect that's been done to increase the melting point so it survives the heat without going soft. The taste is about the same as british CDM
It contains paraffin. American chocolate does too. I'm getting any hot country has it in asit stops the chocolate melting on the store shelves.
@@JacknVictor- That’s very odd, considering paraffin has a melting point slightly lower than room temperature.
Take that up with the chocolate companies. I've had chocolate in Pakistan and it had paraffin in the ingredients list.
@@sirrathersplendid4825 from Google: Paraffin wax has both cosmetic and functional purposes when used with chocolate. Adding paraffin wax to melted chocolate gives it a glossy finish when it hardens. It also helps the chocolate remain solid at room temperature.16 Mar 2019
Similar in Australia I think
I worked in the USA in the 80's and I've always used the vomit or baby-sick comparison. It's so obvious and I don't understand how Americans can't see (taste) it. Even our cheap supermarket own brand stuff is so far ahead of the USA's. Feeding it to kids is just child abuse. 😂
What you have to remember is that Supermarket own brand stuff is not made by supermarkets its made by British manufactures at a lower price in a more economical way!
@@kevanparker908 I know. A friend worked for Lyon's Maid (now Nestlé) ice cream and they asked the supermarket what was the price point and they made the 'own brand' product to suit. No different to breakfast cereals.
Well said and true.
Hersey drops had the same flavour
If you grew up eating Herseys you'd think that that is what chocolate taste like (not that they can't taste!)
with these sick flavoured chocolates mr ambassador, you are really spoiling us
My favourite chocolate is Lindt Extra Creamy, then pretty much anything made by Cadbury. I don't go much on most of the non-British chocolate I've tried, except for what the Swiss make. Lots of crime front/money laundering shops popping up in the UK, e.g. Turkish barbers supposedly.
Have you tried Lindt Extra thins ? Milk choc and dark choc. absolutely heavenly. I used to order from Swiss Direct but it was a very expensive habit what with customs and all. So now I buy Lindt choc balls here in Greece or the Extra thins from Amazon.
Lindt is of course originally from Switzerland. Over there it's a cheaper supermarket range with a more elite range called Sprüngli which you can only get in Switzerland. It's interesting to see how the two brands are related, and if you check the fine print on the back next time you buy Lindt, you'll see Sprüngli written there as well. But if you are in UK, and get a chance to visit Oxford Circus, you must pop into a chocolate shop on Regent Street called Laderäch.
@@SuHo-bp1iy I did look at the wrapper and see that name. I Haven't been to London for years but I'll keep that in mind. Cheers.
FABULOUS! Really enjoyed this video, Alanna - I defy anyone not to have a huge grin on their face by the end! ☺☺
Yeah the American Vomit bars - Hershsay - I used to think it tasted of Soap 🤮🤮🤮
Nice video 😊 Did you ever try Milka or Ritter Sport from Germany?? I love a special chocolat which is very thin and has a content of 70% of cacao...and surprisingly it do not really taste too strong (bitter)!
Best and most comprehensive review of Cadburys v Hersheys milk chocolate I’ve seen 🍫
🙏🏻🎉🍫
Not quite, she cut out the part where she was throwing up after eating hersheys, showing the throwing up would have made it the most comprehensive review
and idk why Europeans think Americans have 1 single brand of chocolate? there are hundreds of brands.. uh durrr
Aussie here living in the UK and Cadbury in Oz is a lot worse than the Cadbury in the UK. Something to do with higher salt so it doesn't melt in the Aussie heat
I was wondering that too
Why do I see Aussies saying it’s far better? Probably don’t account for the heat then….
I love Cadbury Dairy Milk, but for me Galaxy wins, i find it smoother and creamier.
Well said. It is.
That or the Choceur chocolate from ALDIs
Galaxy used to be better but they changed the recipie in 2003 and it had an after taste, recently changed again to a vegan recipie but haven't tried it since 2003 lint is my goto now
I'm afraid I find Galaxy a bit vomity, not sure why but I really don't like it.
@@theharshtruth1893 I always find lint is a bit fluffy.
I think you're right about the US sweet shops popping up in the last decade, I live in a small northern city near the Scottish border that has had 3 failed attempts at a milkshake shop yet I'm supposed to believe that the demand is there to keep 6 overpriced US sweetshops going
The 'Turkish' barbershop is another growing money laundering scam.
Money laundering. It’s the only way such businesses can survive.
Same as the Turkish barbers.
@@jerribee1 to be fair to them they do have a lot of customers and are usually pretty full where I am. I think that has more to do with beards and short sides that need trimmed every week coming back into fashion at the same time.
@@jerribee1 This is what I replied to this comment but comment has mysteriously disappeared it seems.
Galaxy, any day of the week, no question! I don't mind cream eggs, but generally I find Cadbury too sweet.
Yayyyyy :)
I can't stand Cadbury's Creme Eggs, they set my teeth on edge - even when I haven't got them in!
Good grief the thought of chocolate smelling like sick is enough to put me off for life 🤢.I have to say Alanna I really like all the information you have about chocolates I have learnt just from watching your channel! Positivity peace and love ♥️
When I can't drink enough alcohol to be sick everywhere, I reach for some U.S. chocolate to make my mouth taste like I had a big night out after all. Thanks America, you rock!! And my liver thanks you too.
Personally, I don't believe anything has to do with "what people want"... it's about what the manufacturers can get away with and hence profit. The differences in recipes aren't because people prefer one taste over another, it's that that's what they were raised on and don't know any difference. I've never seen any manufacturer say "hey everybody, we've released 10 new types of plain milk chocolate bar and we want to see which one sells the best over the year". Ditto for butter, milk, Ritz crackers and pretty much any other food you can think of.
As a naturalised Aussie of German origin, I have to say that Milka or Nestle is the best milk chocolate in the world that is widely available.
American foods in general have taste traits that many countries find strange, whilst in America a few years ago I was asked if I wanted the meat to be tenderised before cooking, this was for a fillet steak! I asked what was meant, and was told that it's very common to use a tenderising powder on meat products before cooking! Hershey "chocolate" has to be up there with the worst I've ever tasted, yes, it's revolting stuff. Nice one Alana, keep it up. p.s. The only criticism I would level at Cadbury's is that they are still using palm oil in their products.
When I was a child in the 70s we went to Swritzerland. I still remember my first taste of the chocolate. It was like tasting chocolate for the first time.
I remember first time that I went to Switzerland, and tried their Chocolate Bars, they were amazing, also hot chocolate drinks were way better
Agreed. I was in Switzerland in 2019. Expensive country. At the supermarket I bought the cheapest chocolate I could find and it was out of this world. I bought it every time. Don't even remember the brand. But had a red wrapper, I believe with a golden lion logo.
@@KamramBehzadcould it be Frey? Swiss , red logo with a unicorn.
In 2010 Kraft Foods took over Cadbury, the year later they reneged spectacularly on promises made and made hundreds of redundancies in Bournville, the birthplace of Cadbury and essentially ended up ceasing all production, of which it mainly transferred to Poland to cut costs. In 2012, despite what Kraft stated at the time, they wanted to distance the Kraft name from the damage they had done to both the brand and product, and created Mondelez international. A name purposely intended to appear Swiss, where they are renound for their quality chocolate. Mondelez is still Kraft in all but name, and they have continued to cut corners on quality and reduce costs that continue to affect the products negatively.
Multiple servings? Who are you kidding?! 💜👀👍
ye lmao I had the same reaction.
If there were 2 bars, I might let you have some.
@@unclenogbad1509 10*
As a Brit, I've got to say that the best chocolate I've ever eaten was from a little chocolate shop (all made onsite) that was run by the nicest Belgian man and his wife. If they hadn't closed down during the pandemic, I'd be in there every weekend.
Belgian chocs such as Leonidas and Godiva are delicious !
@@harrodsfan Never tried them (unfortunately), these were hand made in a little shop in the back end of beyond (Lincolnshire) and I think there's definitely something to be said for freshly made chocolate.
When we visited Brussels we visited a local chocolatier … that became our dinner! 😂
I remember Dairy Milk in thin little bars wrapped in purple foil for 3d (three old pence, pronounced "thruppence"), back in the 1960s, and it tasted even better. There were also cheap chocolate logs, chocolate cigars, chocolate spanners, etc., which also tasted better than most chocolate brands today.
I must admit I don't remember a 3d bar. When I was a boy, what you might call the standard size was the sixpenny bar. There was a thin penny bar, but if your pocket money ran to it the longer, wider tuppeny bar was the business!
Cadbury wildlife bars 🙂
Wow! That was amazing! And you can write off the possibility of advertising or sponsorship from Hershey's in the future.
"This looks like a kitchen. But it is in fact in England, just trust me on that." Ah yes we don't use kitchens in England.
Just in case you're serious: It's way bigger than the kitchen in a typical semidetached house or flat.
@@-GrumpyOldMan The fridge looks non English if that makes sense. I just found it funny for her to say it how she did.
rooms in most British homes are undersized, and full of oversized furniture
not undersized, we just more poor than Americans
An American Doughnut .....
Very informative! Now I understand why on the only occasion I ate a Hershey's bar that there was a sensation of sweetness but NO FLAVOUR WHATSOEVER! Didn't notice the "sick" smell, thankfully.
We know the kitchen is in England, becausevit has a kettle.
And it's not full of fat people! 🙂
@@stevemawer848- 🤣😂🤣
Not to mention a conspicuous lack of bulletholes
@@stevemawer848 Up to the eighties, that was true, but you cant say that with a straight face today :)
@@Mark_Bickerton Yes I can.
Giandujia chocolate from Italy is amazing. It's like a firmer Nutella. Hazelnuts were used to bulk up limited supplies in chocolate making, but it's amazing and stuck.
My wife is American, I am English .. we have these kind of discussions 😂
who wins?? (just been cheeky)
@@deesalkelly3069Do you mean "just BEING cheeky"? BEEN is the past tense. DUH!!!
Hi Alanna,good to see you again,i was a choco-Olic but I eventually managed to wean myself off if,and now find that i can only tolerate small amounts.,but I am perfectly happy to watch you suffer(or not)for our benefit,so brave.Cheers,Roly🇬🇧.PS. I believe that the purple colour of the wrapping is a patented item.
I think your priceless reaction to the Hershey bar says it all.
I haven't bought a Cadbury anything since american Kraft bought them out.
I also haven't eaten a chocolate bar in over a year since my high cholesterol blood test came through.
I REALLY LOVE CHOCOLATE. REALLY REALLY LOVE IT.
I understand the recovering alcoholic now.
Yeah and despite calling the company that owns Cadbury, Mondelēz, they are still owned by Kraft.
@@Paul-yh8km Mondelez is Kraft Foods' confectionery subsidiary. They also own Terry's, Toblerone, Daim, etc.
I'm like a chocoholic too, but for booze.
@@joss8558 AA is for you, then.
Fascinating video, Alanna! Interesting to know that the ratio of ingredients is actually different between UK and US chocolate. I thought the vomit taste was a bit like people who think coriander tastes like soap so good to know there's a specific reason that US chocolate tastes like that!
Ahh the soap comparison, you're totally right - I thought it was like that, too. Or maybe people were sensitive to certain flavours that don't bother other people. But I was certainly proved wrong! lol
@@AdventuresAndNaps You do realize that the quality of Dairy Milk has gone down hill... they changed the recipe , few years ago, after an American company had taken over. The only place you will find it not changed is the Republic of Ireland
@@michaelhawkins7389 True. I order Kit Kats and British chocs from a trading company in Greece that imports them from Ireland.
You can also taste the difference between Frys Turkish Delight and real Turkish Delight a relative brought back, it was inedible. @@AdventuresAndNaps
There is a specific reason that some people can't stand the taste of coriander. It is a variation of the gene OR6A2.
Late to the party, but I had to laugh when you ate the Hershey bar. You nearly always try something twice, until now!
You need to try Whittaker's Chocolate from NZ. Cadbury used to be the best but once they we're bought out it went down in taste. Whittaker's is what Cadbury used to be like. You must try it! It's the gold standard!!
Agree! Delicious.
Yep Whittakers🤗
Cadburys also made a very cool series of nostalgic wrappers with old styles just recently aswell
Hmmm Chocolate... Unfortunately and very sadly Cadbury's was bought by a US company and they then set about changing the receipe/ingredients of Dairy Milk. Presumably they're now using far cheaper commodities. I think it tastes terrible compared to what it used to be.
So very true, Dairy milk was ruined after the company was sold. I no longer opt for it, rather go for Galaxy.
@@r-yl4fo I rather go for the cheap but excellent quality chocolate from Aldi/Lidl.
The recipe for CDM didn't change. They certainly experimented with changes to Creme Eggs, but changed back after the consumer uproar.
Source - family members who work in the factory. Four generations of my family have worked for the Cadbury family, in Bournville, including my father who taste-tested CDM daily for most of the 1950s and was certain the taste hasn't changed. But if you know better...
@@wessexdruid7598 This cannot possibly be true. And I'm something of an expert. It tastes different these days. They've definitely changed the process.
@@robbie_ I'm told not, by people in the factory. Memory plays tricks on us...
Yes sugar is added to bread to quicken the fermentation process. However, it shouldn’t be that much to change the flavour
Ah the American "vomit" chocolate problem.
I found out the hard way just how loose American food standards are when I went to New York last year. I got a small bottle of Fanta when walking around one day. After drinking about half of it I started to get a really bad headache and felt a bit sick. At first I coulnd't figure out why, then when Iooked at the label I noticed that the amount of sugar was very high. So, I decided to Google it and see how much it was compared to the UK. It turns out that it's 3 and 1/2 times more sugar than the UK version!
I saw a side-by-side comparison on a video once, the colour is completely different as well.
Recipe always reflects local laws and foodstuff availability
@@cruachan1191 I believe the colour chemical of US Fanta is banned in the EU (and the UK still follows most EU standards).
And now we have Brexit we don't have the EU's support keeping American products out
I bought a Dr Pepper and it had antifreeze in it. I complained and the response was "Of course, it's to stop it freezing solid in the machine."
Love your genuine response to the Hershey Bar after not having tried it for years, so you were effectively trying t for the first time.
I believe the Hershey bars you can buy in Canada are an export version which has less butyric acid in it, and you bought the original American version, so it may well be worse than you remember, because it actually is.
Butteric acid is formed as butter ages and acidifies, and thus the name. It is also found other dairy products.
And us in the rest of Europe think, why is Cadbury so bad compared to Belgium or Swiss chocolate. The EU mandates a minimum of 35% of cocoa.
100% agree
It’s 25%.
Btw you can buy hersheys mint chocolate and their brownie chocolate bar from regular corner shops
Apart from the summer obviously as they’re all melted
The Americans got their hands on the licence to produce Cadburys chocolate and guess what, yep they messed with the ingredients and they trashed it.
There's a shocking surprise
Kraft!
Buteric acid is also used in Kraft canned parmesan cheese. (high pong factor).
Apart from a tiny few manufacturers, all the U.K. chocolate makers are now American owned. 🤮 The quality of all has gone down.
That explains a few things lol. Cadburys doesn't taste that good to me anymore, used to love it
We are good at making chocolate and many other things, but we are terrible at management and that’s why it’s gone down the toilet and into the hands of greedy foreign companies.
@@qasimmir7117 I don't necessarily agree. Cadbury seemed to be doing perfectly well until Kraft bought them by leveraged hostile takeover. Because of the massive debt they took on to buy Cadbury they then shut plants and fscked with the recipe to cut costs. Uh'mericans doing what Uh'mericans do best, ruin stable corporations for fun and profit.
If you're going to blame anyone, blame the shareholders who sold out to Kraft.
I was told a while ago that in the U.S., they added an extra ingredient to their chocolate to stop it melting too quickly on the shelves. In the U.K., they didn't need to add the same ingredient because it doesn't get that hot usually.
I'm an American living in the US, and now I want to try Cadbury Dairy Milk.
Do.. 😊
❤from North East England ❤️
You haven't?! Beware, American cadbury's is made by Hershey's but try some imported chocolate, some people say British chocolate isn't even that good
@@oopsdidItypethatoutloud ❤️
there is some american chocolates that dont use the acid, i think you guys have lindt and stuff.
The closest I could easily get to UK chocolate when I used to live in the US, in like gas stations etc., was Dove, its called Galaxy here. Its not exactly the same. But its the closer to the UK version than the US licenced version of Cadburys produced domestically in the USA is to UK Cadburys.
For me what's interesting is why there's the butyric acid content in American chocolate. It comes down to how Hershey's preserves milk for stability by pre-spoiling it.
I had read somewhere that because Hershey's provided the chocolate for ration packs in WW2, after a few revisions it became so popular with soldiers that, when they returned, it became their chocolate of choice. Other chocolate manufacturers then tried to emulate their success by modifying their milk as well. I've tried to find where I read this but can't find any reference to it, except an article on the Huffington Post which discusses the milk preservation and market penetration.
Love the amount of detail and research you put into your videos! Some people would just taste the chocolate. You’re bringing facts!
Hotel Chocolat uses at least 40% cocoa, and in 2015 they came up with a concoction featuring 65% cocoa and half the sugar of their traditional 40% blend - that's why it takes the palm among British chocolate brands. You should do a taste test on their products soon, Alanna!
In light of the above, you'll understand why I say that neither Cadbury nor Galaxy hold a candle to Hotel Chocolat, but I would tend to go for Cadbury over Galaxy if forced to limit my choice between them. And Hershey's doesn't hold a candle to Cadbury or Galaxy! Based upon your findings about its chemical content, I daresay it's one thing that your palate won't miss much from childhood.
You mean Hotel Chocolat - owned by Mars?
@@wessexdruid7598 It's a sight better than Mars' own products, at any rate - and that's business for you; buying and selling stakes and shares in companies is nothing new, and it makes sense that companies involved in similar business would join forces in some way or other.
if you dont know any different you cant tell, but since you have experienced uk Chocolate, lived in texas for a time and i love chocolate, actually had chocolate care packages sent to me from the UK
I'm English, I really love the really cheap chocolate. The type that would be used in generic xmas tree decorations... I am strange like that.
Cheap chocs in the UK are far superior to high quality chocs in the US.
I remember cheap oily chocolate easter eggs when I was a kid back in the 1970's. Horrendous stuff.
Butyric acid is what gives Hersheys its signature 'funny taste'. It was added in order to stabilise the milk in the chocolate and means that lipolysis occurs. Butyric acid is the same acid in barf. Nice.
American here: Since I became an adult, I have always thought Hershey's was the worst tasting (major) brand of chocolate. Yes, you can buy worse, in super cheap Halloween candy, for instance, but M&M Mars or Ghirardelli is noticeably better tasting than Hershey's. It pains me, as well, that most Americans are so obsessed with everything tasting sweet. I used to love Chinese food, but it is now nigh on impossible to get Chinese food that isn't disgustingly sweet. By the way, back in the 70s and 80s you used to be able to get several varieties of Cadbury here (at only a slightly higher price), but I noticed in the 90s it became very uncommon. What's the deal with that??
Capitalism, it's to monopolise the US market, if you tariff the competitors to make them too expensive you shut down their market very quickly.
American chocolate could be used to fill up all the UK's road potholes.
some Americans order British chocolate just because the American stuff is apparently so bad comparatively
Cadbury’s dairy milk made in Australia is the best. Sun dried Cacao from PNG Bougainville, Aussie cane sugar & Tasmanian milk.
Same with South African made Cadbury's. Better than the UK stuff
If you want to taste vomit, go ahead try a Hershey's.
Alternatively, you could put parmesan on a UK chocolate bar.
Is it really that bad?
@@Salena905 I felt so.
We served alongside US Servicemen during NATO exercises in the early 1980s. We swapped rations. Chocolate was always good for a trade. I was given Hershey bars in exchange for some stuff I didn't want (Garibaldi Biscuits, Fig Newtons, Sugar, Boiled Sweets...)
I honestly thought they had ripped me off with spoiled goods. The smell made me think the chocolate was rotten. I had to spit it out.
Bear in mind British Army Rations back then were not very good and were often past their expiry date. I genuinely thought that American servicemen suffered the same issues as us.
If you get the chance try Hershey's.
@@tomsenior7405 Thanks for sharing this story, very interesting, but if they're that bad then not sure if I want to now 😂
@@Salena905 That's a shame. I am sorry I ruined it for you.
When I first heard about Salted Caramel, Salt Water Taffy, Chocolate covered Pretzels, Chocolate covered Lemons, Chocolate covered cheese... I though these would be disgusting. However some of these things are excellent.
If you get the chance try Hershey's. Who knows, you might like it. Surely 330,000,000 Americans can't all be wrong.
@@tomsenior7405 True, maybe I will try some after all. 🤔☺️
In South Africa, I would say Cadbury is also the favorite, we also have a local brand Beacon that is also makes quite a nice milk chocolate. Hershey Choclate you don't see here much. I don't think it would sell.
I tried Hershey's once and it tasted like vomit. Completely disgusting.
we have the same thing happening in Australia - American drinks - Candy everywhere....but some comes from the UK - like Dr Pepper....and its different because of the sugar used in the making...when I lived in Iowa (1975 to 83) - once a year we got a 'care package' sent over from Aust - Cherry Ripes, Musk Sticks and savers, Violet Crumbles etc etc
I don't remember you ever taste-testing salad.
thank you!
Is that American salad or Canadian salad?
Nice one 😅
She's going through the food groups alphabetically. Apparently it's the vast choice which has caused her to get stuck on 'C' for 8 years. 😄
@@Martyntd5 'Cheese' next. Moose, beaver and goose cheese might be hard to source though...
Thanks for sharing.
Have an amazing wonderful day girl. ❤
On sugar - I read about a study which looked at the difference between the British and American palate. It turns out that because Americans are exposed to so much sugar in their foods they need more of it before they can detect it. In turn, this makes them add more when they want noticeable sweetness. This is why there's such a massive gulf for anyone not used to their level of sugar.
If you think Cadbury chocolate is good, you would die of joy if you try Lindt. Cardbury is 100 times better than Hershey but it still is very low average when it comes to European chocolates
I like cadbury but compared to Galaxy tastes powdery, as such , Galaxy wins hands down.
yea Galaxy is leagues above carbury for me, but i love my chcolate creamy.
The first time I had some American chocolate was in New York in 1976, where I made the mistake of purchasing a bar of Hersheys. I went back to the shop and noticed they had Cadburys Dairy Milk. I was disappointed with this bar too, as it didn't have the unique Cadburys taste. I looked at the wrapper and noticed it had been made by Hersheys under licence from Cadburys. It didn't have the sick taste as they used the Cadburys recipe, but using a different quality of milk, cocoa and water must of made a difference. Each chocolate company in Europe has its own unique flavour. For example Milka has a total different taste to Cadburys, but they are both made by the same over arching parent company Mondalez, which of course was Kraft. Thanks for the fab video.
I'm a Brit, I love Chocolate, and have lived in Switzerland for many years and am very fond of Swiss chocolate very, especially Frey's and Lindt...., but, if I had to choose which one Chocolate brand I could only eat for the rest of my life, it would definately be Cadbury's
And now a quick word to Hershey's..., after so long wondering why that company has the audacity to call that brown stuff chocolate, i'll never know. While in Florida a few years ago, I bought a Hershey's bar..., as a chocolate lover I usually like to taste the local brands... I ate one small square, and instinctively threw the rest in the Bin (trash), Amen, end of discussion!!
Well said.
Some senior Lidl Germany person said that Lidl choc for UK has double the sugar of that for Germany - and the chocolate for USA market has 4 times the sugar
Hershey's bought Cadburys and ruined it. It used to taste even better.
Cadbury is owned by Kraft Heinz.
One hundred years ago, my great-uncle was sent by his chocolate company in the Netherlands to be an industrial spy: at Hershey's! They wanted to know what made it so good. Times change. I wouldn't walk across the street to get a free bar of it now.
Hersheys chocolate is available in the international food isle in Tesco. Ive thought about trying it, but the thought of vomit comes to mind and I come to my senses and go and get the Dairy Milk.
Tried it once, because it kept being mentioned in American TV and movies. That's it though, never again. Everything bad that people say about Hershey's is true.
Congrats on 150+, even if I’m late.
i use butyric acid as an ingredient in fishing baits in pure form it doesnt smell like sick/vomit however it does smell like digested food its hard to explain, its not like sick that has strong stomach acids but digested very slowly like a blue cheese or cured meat kinda thing.
Give me blue cheese (not that I'm really a fan) over Hershey's chocolate any day.
I'm British, but I've had Hershey and to me it tastes like 50% chocolate + 50% Parmesan cheese. I salute the people who manage to eat it, well done you!
Fun Butyric Acid fact - it's also present in grapefruit. However, it's in very low concentrations, when in higher concentrations (like in stomach acid/vomit), it literally smells different to us.
Our sense of smell and taste is really dependent on the concentration of different compounds.
Hersheys still tastes like vomit though 🤣
@@murphy7801 oh, entirely agree - not suggesting it doesn't.
For butyric acid (and the side esters it produces when reacting with organic compounds) to smell nice, it needs to be in super low concentrations - think parts per billion. Hershey's definitely use something closer to parts per million, so it does and always will taste of vomit.
Butyric acid is also in butter and is primarily responsible for creamy, buttery flavours - as butter goes rancid, the butyric acid reacts with more and more of the fats producing lots of unpleasant tasting side esters.
Meanwhile, grapefruit has lots of other flavour components that also only smell good in low concentrations - for example many mercaptan and thiol compounds that will smell more of cat urine/skunk, and rotten eggs respectively.
Great vlog Alanna 👍 when visiting America I'd never noticed the difference with chocolate but I bet I would now. Steve from Reacting to my roots will be very interested this flog as him and his wife and daughter love tryong British chocolate ❤
Try Toni’s Chocolony it’s like cadburys used to be in the 1970s. Lovely
Great vids by the way. Love it
Swiss and Belgian chocolate is on another level again. British stuff isn’t really the benchmark.
Hi Alanna, very good video as ever, but a term which you used "mouth feel", about 10 years ago I wasn't able to keep food down (inside me once eaten), eventually I found out that I have a problem with my liver and that meat no longer agrees with my insides, eventually I tried veggie meat and it wasn't good (taste wise). But about 2 years ago I bought some veggie meat which I hadn't seen before and it actually tasted quite good, actually like meat (OK what I remembered of meat, my perception was skewed by the memory of being ill when I ate meat), what I eventually realised though is that it isn't the actual taste, it's the "mouth feel" which this faux meat has. However, typically a medication has been prescribed to me which means that I can now have some meat on occasion, I'm pleased that it wasn't alcohol that I couldn't have 😅