American Chocolate should be illegal

I grew up mostly in Germany and Belgium.

An amazing benefit was learning from a young age what real chocolate tastes like.
(real food overall actually)
I really don't eat American chocolate.

Yesterday I was at the grocery store and picked up a Reece's Peanut butter cup. It's been years.
It was so foul I couldn't even finish it. It was so grainy and waxy and devoid of any real chocolate taste.
It is like sugar glued with a peanut wax/oil with brown on the outside. People really like this stuff? Really??!!

Yes I sound like a chocolate snob, but I think most people would if they grew up with the real stuff.
It also got me thinking.. what am I eating over here that people in other countries would gag at?!
When my mom first came to the US she said she thought the food was the most disgusting, greasy that she could ever
imagine.

One place I've never visited is South America. I would like to go there someday and taste tropical fruit from the source. I know when I lived in Florida
a lot of the fruit tasted much different than that in the Midwest. I can't even imagine what it would be like in S. America.

Yes, people like that stuff.
Peanut butter cups, eggs, trees, they are all my downfall.

While I do like some expensive, extremely dark, coca rich chocolate on occasion, at home and at work, everyone knows that if you touch my Reeses, you will lose a limb.

a reply to: JAGStorm

Yeah...Reece's PB cups are pretty foul.

a reply to: JAGStorm

My understanding is that it comes down to butyric acid being present in north american chocolates.

I grew up with it, so I don't mind it, but apparently it's pretty gross if you're not used to it.

a reply to: JAGStorm

Hahahaha! Yes! It sucks.

a reply to: JAGStorm

I don't consider that crap chocolate. There are plenty of chocolate makers here in the United States that make amazing products that rival anything you can get outside the country, the key is always to stay away from mass producers of anything.

a reply to: JAGStorm

Hershey's does have that vomit flavor.

a reply to: JAGStorm

Downtown Bologna, Italy. In winter they used to have stands in winter with big blocks of chocolate. Aside peanuts, almonds and many other things.

They melt and mix the chocolate right in front of you.

Close to Piazza Maggiore, the thickest hot chocolate I ever tried. Sweet delicious lava.

Reece's my a$$.

South America's chocolate is good if you go for handcrafted in rural areas, not the ones from factories.

originally posted by: Bluntone22
a reply to: JAGStorm

Hershey's does have that vomit flavor.

Hershey's smells straight up like a baby diaper!

originally posted by: AugustusMasonicus
a reply to: JAGStorm

I don't consider that crap chocolate. There are plenty of cholate makers here in the United States that make amazing products that rival anything you can get outside the country, the key is always to stay away from mass producers of anything.

You gotta tell me one in NJ.

a reply to: Trueman

Downtown Bologna, Italy. In winter they used to have stands in winter with big blocks of chocolate. Aside peanuts, almonds and many other things.

YES!!!!!!!!!!
In Belgium I used to buy a pound or 2 pound block of chocolate. That is what I grew up on, pure chocolate flavor!

originally posted by: wheresthebody
a reply to: JAGStorm

My understanding is that it comes down to butyric acid being present in north american chocolates.

I grew up with it, so I don't mind it, but apparently it's pretty gross if you're not used to it.

Whatever this "butyric acid" is, it is horrible!!!
Yuck Yuck Yuck! I don't like the mouth feel of it either, very hard and waxy.
It isn't chocolate flavored either.

originally posted by: JAGStorm
a reply to: Trueman

Downtown Bologna, Italy. In winter they used to have stands in winter with big blocks of chocolate. Aside peanuts, almonds and many other things.

YES!!!!!!!!!!
In Belgium I used to buy a pound or 2 pound block of chocolate. That is what I grew up on, pure chocolate flavor!

And the best part is that you don't get fat or diabetic eating their chocolate. Maybe the quality or something about the European winter.

a reply to: Trueman

And the best part is that you don't get fat or diabetic eating their chocolate. Maybe the quality or something about the European winter.

YAS!!! It's real food so your body can actually process it and it's good for you!

originally posted by: Trueman
You gotta tell me one in NJ.

Louisa's in Cape May probably makes some of the best chocolate in the state.

originally posted by: JAGStorm
a reply to: Trueman

And the best part is that you don't get fat or diabetic eating their chocolate. Maybe the quality or something about the European winter.

YAS!!! It's real food so your body can actually process it and it's good for you!

Absolutely, dark chocolate especially, is good for your mouth and teeth:

Dark chocolate is a good source of polyphenols, natural chemicals that can limit oral bacteria. They are also able to neutralize microorganisms that cause bad breath and prevent some bacteria from turning sugar and starches into acid, which love to wreck havoc on your teeth.

a reply to: JAGStorm
American food is not designed to taste good, it's designed to be addictive. Hence, the extra bucket of milk and sugar added to every batch

a reply to: JAGStorm

Like I said, I grew up with it so I don't mind it, but I definitely can taste the difference between the two. The cheaper stuff I always think of as easter or christmas junk from when I was a kid, so there's a nostalgia to it, but it is so drastically different from anything properly made that's it's unfair to call them by the same name.

originally posted by: wheresthebody
Like I said, I grew up with it so I don't mind it, but I definitely can taste the difference between the two. The cheaper stuff I always think of as easter or christmas junk from when I was a kid, so there's a nostalgia to it, but it is so drastically different from anything properly made that's it's unfair to call them by the same name.

Like calling McDonalds a hamburger.

The holiday cheap stuff is mostly wax, but Hersheys and Mars company chocolates are pretty nice.

Seeing how the beans come from the Americas, our recipe is the precedent... dont make it exclusively a Euro-thing.

Whats next Potatos?