Ebola threatens chocolate

[MyLittlePony 340]

I make my own chocolate.

[Mr. Big Dog 10,747]

Spare us the details, please.

[Tourseasia 5]

Don't worry folks. America is all good.

Hershey doesn't make chocolate.

All Hershey's chocolate is genetically modified...Yuck!

[Pooky 3,348]

I make my own chocolate.

Ewwwwwwwwww. That's just all kinds of wrong.

[Hotter Otter 1,211]

If there was a shortage of corn syrup America would be ######. Chocolate not so much

[DavenRoxy 1,073]

Chocolate flavoured wax that tastes of vomit.

I think millions and millions of folks the world over would disagree with you.

[Trumplestiltskin 5,791]

I think millions and millions of folks the world over would disagree with you.

Probably, but then there are millions of people who eat McDonalds and KFC. What's your point? I'm not forcing you to agree. Do you work for the chocolate vomit maker or something?

BTW its not only me that thinks this about Hershey's. Do a google search on 'hersheys tastes like sick'. See how many hits you get ;-)

Edited October 15, 2014 by Hail Ming!

[Trumplestiltskin 5,791]

There's even a reason for the taste. Don't say I don't give you anything. From wikipedia:

The Hershey Process milk chocolate used in these bars is cheaper to make than other types of chocolate as it is less sensitive to the freshness of the milk. The process was developed by Milton Hershey and was the first mass-produced chocolate in the United States. As a result, the Hershey flavor is widely recognized in the United States and Canada, but less so internationally, in particular in areas where European chocolates are more widely available. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the US public has become accustomed, to the point that other manufacturers often add butyric acid to their milk chocolates.[1] The American bar's taste profile was not as popular with the Canadian public, leading Hershey to introduce a reformulated Canadian bar in 1983.[2] The company describes the revised Canadian formulation as a "creamier, smoother, lighter coloured and milder flavoured product more suitable to Canadian taste".

So the process is cheaper because they add a lot of preservatives... Like how mass produced bread in the US tastes sweet.

A "sour, tangy taste"... Vomit.