yep it is all over the place. What is weird to me is that in some contexts we like it (parmasan say) and others we don't (like stinky feet) but the smell is essentially the same.
You might be surprised to know that this is not an easy question! With craft chocolate, they can have vintages, single origins, and harvest years much like wine. So they may not be the same from year to year. Here are some of my favourite chocolate makers: SOMA chocolatemaker, Askinosie Chocolate, Castronovo chocolate, Luisa Abram, Mission Chocolate and Manoa Chocolate. With anything that you picked from their lineups you would not go wrong. They all use high quality fine flavoured cacao beans and know how to make the best flavours shine. Do you have a favourite?
@@openingchocolate I believe you completely, it's like asking a music fan to name their favorite artist, haha. I don't have a favorite, I haven't tried craft chocolate at all, I am going around the web gathering information on the subject, you clearly have a passion for it so I figured your opinion would be highly valued. Thank you for your answer. If you don't mind, can you tell me what part of the packaging attracts you visually? Art style, colors, layout, etc. Maybe you have some clear favorites in this category?
@@TheRomanoLV Funny enough 2 of my favourite makers also have great wrapper art - SOMA which is painted/drawn by the owner and reflects the flavours or character of the beans/bar and Mission Chocolate - with her delicate floral wrappers which reflects the owner's tastes. I also like wrappers that tell a story of the culture or the beans, like 57 chocolate out of Ghana. I like Zotter Chocolate wrappers as they are works of art, literally. Omnom chocolate has beautiful polygonal graphics that reflect their culture and Vaka Chocolate has wrappers that reflect the flavours within the bar. The awesome thing about many craft makers is that you get a real feeling for the personal nature of their business and craft.
I disagree with you butyric acid is very popular in Europe especially with fermented products... well there's also been a couple studies done where European children actually preferred Hershey's chocolate over Cadbury.... I think it just has to do with the love hate relationship between both countries
not butyric acid in general, but butyric acid IN chocolate. There are many foods that originate in Europe that have butyric acid that are delicious, real parmesan being just one. And you are right. With Hershey becoming more available and people travelling more sadly some are developing a taste for the less-than-stellar chocolate. Skip the controversy and choose craft chocolate is what I say! ;-)
@@openingchocolate butyric acid.... is in a lot of European fermented products.... the real reason why Europeans hate Hershey's chocolate is because they use fresh farm milk .... and chocolate that has fresh milk melts at a lower temperature so they put a thin layer of wax on it.... the American weather and the fresh milk is what makes the difference
This is not at all true. While I in no way advocate eating Hersheys I think information should be correct. There is no wax or form of wax in Hersheys ingredients. It may have that mouthfeel but that is due to other ingredients. If you have questions about those I can explain specific ones. It is not coated in wax. Second no one knows what kind of milk for sure as it is a trade secret but almost certainly not fresh milk. If you familiarize yourself with the company history Milton Hershey started with caramels and it is theorized by many that the milk is scalded or possibly even curdled. Definitely not fresh but they did originally get it from local farms. It’s okay not to like Hersheys for whatever reason. People like what they like, but this is the most frequent reason given for not liking Hersheys by Europeans and others not conditioned to American chocolate.
@@openingchocolate Because the US is generally warmer than Great Britain, the Hershey chocolate sold in the US has some wax added to make it less likely to melt. Not surprisingly, this makes it waxy.... I fact checked it comes directly from Hershey's.... even the British chocolate that sold by Hershey's in the United States has a thin layer of wax added..... I live in Pennsylvania not that far from Hershey and I asked them and they said yes... and that's because American Hershey's chocolate made with farm fresh milk melts at a lower temperature so the thin wax coating protects the chocolate
@@juniorjr.427 Hershey does not even make their own chocolate anymore. About a decade ago they decided they were a candy company and not a chocolate company so they now outsource that to a large multinational. All edible ingredients need to be legally listed on the wrapper.
Cool! I knew there was butyric acid in chocolate, but I didn’t know it was in so many other things. Very interesting!
yep it is all over the place. What is weird to me is that in some contexts we like it (parmasan say) and others we don't (like stinky feet) but the smell is essentially the same.
Hershey's dark chocolate definitely has a strong vomit taste
Honestly, I can't even remember the last time I ate a Hersheys dark (if ever), so I will take your word for it ;-)
What are your top 5 chocolate bars?
You might be surprised to know that this is not an easy question! With craft chocolate, they can have vintages, single origins, and harvest years much like wine. So they may not be the same from year to year. Here are some of my favourite chocolate makers: SOMA chocolatemaker, Askinosie Chocolate, Castronovo chocolate, Luisa Abram, Mission Chocolate and Manoa Chocolate. With anything that you picked from their lineups you would not go wrong. They all use high quality fine flavoured cacao beans and know how to make the best flavours shine. Do you have a favourite?
@@openingchocolate I believe you completely, it's like asking a music fan to name their favorite artist, haha.
I don't have a favorite, I haven't tried craft chocolate at all, I am going around the web gathering information on the subject, you clearly have a passion for it so I figured your opinion would be highly valued. Thank you for your answer.
If you don't mind, can you tell me what part of the packaging attracts you visually? Art style, colors, layout, etc. Maybe you have some clear favorites in this category?
@@TheRomanoLV Funny enough 2 of my favourite makers also have great wrapper art - SOMA which is painted/drawn by the owner and reflects the flavours or character of the beans/bar and Mission Chocolate - with her delicate floral wrappers which reflects the owner's tastes. I also like wrappers that tell a story of the culture or the beans, like 57 chocolate out of Ghana. I like Zotter Chocolate wrappers as they are works of art, literally. Omnom chocolate has beautiful polygonal graphics that reflect their culture and Vaka Chocolate has wrappers that reflect the flavours within the bar. The awesome thing about many craft makers is that you get a real feeling for the personal nature of their business and craft.
@@openingchocolate wow, thank you for such a detailed reply! It's interesting to see how much you appreciate the topic. x)
I disagree with you butyric acid is very popular in Europe especially with fermented products... well there's also been a couple studies done where European children actually preferred Hershey's chocolate over Cadbury.... I think it just has to do with the love hate relationship between both countries
not butyric acid in general, but butyric acid IN chocolate. There are many foods that originate in Europe that have butyric acid that are delicious, real parmesan being just one. And you are right. With Hershey becoming more available and people travelling more sadly some are developing a taste for the less-than-stellar chocolate. Skip the controversy and choose craft chocolate is what I say! ;-)
@@openingchocolate butyric acid.... is in a lot of European fermented products.... the real reason why Europeans hate Hershey's chocolate is because they use fresh farm milk .... and chocolate that has fresh milk melts at a lower temperature so they put a thin layer of wax on it.... the American weather and the fresh milk is what makes the difference
This is not at all true. While I in no way advocate eating Hersheys I think information should be correct. There is no wax or form of wax in Hersheys ingredients. It may have that mouthfeel but that is due to other ingredients. If you have questions about those I can explain specific ones. It is not coated in wax. Second no one knows what kind of milk for sure as it is a trade secret but almost certainly not fresh milk. If you familiarize yourself with the company history Milton Hershey started with caramels and it is theorized by many that the milk is scalded or possibly even curdled. Definitely not fresh but they did originally get it from local farms. It’s okay not to like Hersheys for whatever reason. People like what they like, but this is the most frequent reason given for not liking Hersheys by Europeans and others not conditioned to American chocolate.
@@openingchocolate Because the US is generally warmer than Great Britain, the Hershey chocolate sold in the US has some wax added to make it less likely to melt. Not surprisingly, this makes it waxy.... I fact checked it comes directly from Hershey's.... even the British chocolate that sold by Hershey's in the United States has a thin layer of wax added..... I live in Pennsylvania not that far from Hershey and I asked them and they said yes... and that's because American Hershey's chocolate made with farm fresh milk melts at a lower temperature so the thin wax coating protects the chocolate
@@juniorjr.427 Hershey does not even make their own chocolate anymore. About a decade ago they decided they were a candy company and not a chocolate company so they now outsource that to a large multinational. All edible ingredients need to be legally listed on the wrapper.