/ck/ - Food & Cooking

[Anonymous No.5960646]

The chocolate used in M&Ms has a cheese like aftertaste. Why?

[Anonymous No.5960648]

>>5960646
D-does it?

[Anonymous No.5960689]

>>5960646
cheap MILK chocolate

[Anonymous No.5960762]

>>5960646
American milk chocolate is very different from European milk chocolate. Hershey attempted to reverse-engineer the recipe at a time when it was a trade secret closely guarded by European chocolatiers; the resulting "Hershey process" chocolate that he came up with involves partially lipolyzed milk, which produces butyric acid - giving American milk chocolate a distinct sour/tangy aftertaste. (Butyric acid is an important flavor chemical in cheese and sour cream.)

This became essentially THE flavor for all American milk chocolate; Americans have become so used to it over the last 114 years that European manufacturers deliberately add butyric acid to milk chocolate meant for American market.

[Anonymous No.5960785]

>>5960762
It's also present in vomit.

Yay American markets

[Anonymous No.5960787]

>>5960785
aand rancid cheese

[Anonymous No.5960797]

>>5960785
It's also present in the finest European cheeses. Yay ignorance.

[Anonymous No.5960803]

>>5960797
Because mass-produced chocolate is equatable to cheese, right?

[Anonymous No.5960813]

>>5960762

Oh, that explains it then.

Every time I eat M&Ms or other hershey chocolate for the first couple seconds of chewing it tastes like Im chewing on a piece of cheese. Then it fades away and then the cheese taste comes back as I swallow the chocolate. Its gross. Its why I dont eat it.

[Anonymous No.5960822]

>>5960785
It's also found in, you know, milk.

[Anonymous No.5960828]

>>5960822
And butter, which is why it's called butyric acid.

[Anonymous No.5960832]

>>5960762
>>5960797
>>5960803

I JUST got a joke in one of Terry Pratchett's books - there's a throwaway line about how Ankh-Morpork chocolate is "legally classified as 'cheese' by the confectioner's guild". Suddenly that joke seems much smarter.

[Anonymous No.5960836]

>>5960822
It's found in lipolyzed milk which produces the acid after processing, or in the case of cheese, fermentation.

The reason lipolyzed milk is used in the first place is to cut costs.

[Anonymous No.5960846]

I can't stand Hersheys and other American chocolate since they use that shitty palm oil as a cheap fat alternative and it just tastes like garbage. Euro chocolate is great.

[Anonymous No.5960848]

>>5960836
>The reason lipolyzed milk is used in the first place is to cut costs.
it's because hershey accidentally let some of his milk spoil when he was trying to reverse engineer milk chocolate

[Anonymous No.5960849]

>>5960848
Yep, and they continued to accidentally let some milk from each batch to spoil for 60 years.

You're a fucking moron.

[Anonymous No.5960855]

>>5960848
Care to provide a source? Because I'm willing to bet you're talking out your ass.

[Anonymous No.5960892]

>>5960849
no you dont understand
they are still using the same milk they used 60years ago

[Anonymous No.5960902]

>>5960892
Sounds like typical American business practices

[Anonymous No.5960905]

>>5960892
No milk last 60 years, it would spoil.

[Anonymous No.5960908]

>>5960902
>>5960905
exactly!

[Anonymous No.5960914]

>>5960905

[Anonymous No.5961373]

M&M's tasting like cheese? Never had that happen but I haven't had M&M's in at least a year or more. Though hershey's milk chocolate tasting like vomit I can remember. I don't recall it being that way as a kid though.

[Anonymous No.5961432]

>>5960785

Water is also in vomit.

[Anonymous No.5961470]

>>5960646
You must be eating American ones. American chocolate has sour milk added.

[Anonymous No.5961525]

>>5961432
But it doesn't give its unique earthy flavour!

[Anonymous No.5961702]

I was told at culinary school that it's becasue when Hershey came around, the refrigeration methods sucked so the milk often spoiled. Once they got refrigeration, they still mimicked the spoiled taste becasue that's what everyone was use to.