Why is Hershey’s chocolate so bad?

In this brief guide, we will answer the question, “why is Hershey’s chocolate so bad,” and discuss why Hershey’s chocolate tastes like vomit, and is Hershey’s chocolate good quality.

Why is Hershey’s chocolate so bad?

Hershey’s chocolate is often cited as being bad because it tastes different from European chocolates. There are several explanations for why Hershey’s chocolate has a unique taste.

One theory is the addition of butyric acid, an ingredient found in rancid butter, in the process of making Hershey’s chocolate. Butyric acid adds a subtle tang to the chocolate.

Another theory is that the cacao beans used to make Hershey’s chocolate have a flavor profile that is different from those used in other chocolates.

A third theory is that Hershey’s uses more sugar and less cacao butter than other chocolates, giving it a creamy texture that is similar to white chocolate.

Is Hershey’s chocolate bad for health?

Yes, Hershey’s chocolate is bad for health because of the ingredients it contains.

The main ingredients in Hershey’s chocolate are milk and sugar. Sugar is a very unhealthy ingredient that can cause tooth decay, high blood pressure, heart disease, and diabetes. Milk is also an unhealthy ingredient that can cause weight gain and allergies.

The next ingredient in Hershey’s chocolate is cocoa butter, which has been linked to tooth decay and weight gain. The next ingredient is soy lecithin, which can cause cancer and birth defects. The final ingredient is vanillin, which can cause high blood pressure and heart disease.

These ingredients make Hershey’s chocolate bad for your health.

Why does Hershey’s chocolate taste like vomit?

Hershey’s chocolate tastes like vomit because of butyric acid.

Hershey’s chocolate has been known to taste like vomit to some people. In fact, it is considered one of the worst offenders in this regard.

The butyric acid, which gives vomit its acidic smell and taste, is created when chocolate companies put their milk through a process called lipolysis to break down fatty acids in the milk. They also claim that butyric acid gives American chocolate its “tangy” flavor.

Is Hershey’s chocolate good quality?

Not always! Hershey’s quality ranges from high to low, with many brands in between.

Hershey actually owns several high-end and organic brands that it does not brand like Hershey’s and does not sell in the US. It also owns many of the lower-end chocolate and milk chocolate brands in the US, but this market is captured nearly entirely by Nestle in Latin America and Europe.

Is Hershey’s chocolate actually chocolate?

Yes, but the process is a bit more complicated.

Hershey’s chocolate is made from cacao beans, milk, sugar, and cocoa butter. But the actual chocolate-making process begins long before that. In fact, it’s a fascinating but labor-intensive process that will make you appreciate every sweet bite.

Cacao trees bear fruit, and inside those fruits are seeds. To get to the cocoa bean in its final form, one must first remove the outer fruit layer (called the pulp) and then ferment and dry the seeds.

Once they’re dried and roasted, they’re ready to be pressed into chocolate liquor and then separated into cocoa solids and cocoa butter, the two main ingredients of chocolate.

From there, manufacturers can add sugar and milk to create a particular kind of chocolate or leave it as is for dark chocolate.

Is Hershey’s made from spoiled milk?

Typically, Hershey’s chocolate is made from sweetened dairy products that create a creamy, melt-in-your-mouth texture and smooth flavor. However, according to the company’s founder Milton S. Hershey, an early batch of chocolate accidentally used sour milk.

Rather than tossing out the spoiled product and starting over, Hershey decided to investigate if he could use it to his advantage. 

Hershey found that by dehydrating the spoiled milk before turning it into chocolate and adding sugar, he could make a more complex and interesting product that customers loved. Because of this discovery, Hershey’s chocolate has retained its unique flavor profile to this day.

Why do people not like Hershey’s chocolate?

Hershey’s chocolate reportedly contains butyric acid, which can also be found in parmesan cheese, sour yogurt, and, yes, vomit. The chemical in return gives the chocolate a distinct tanginess rarely encountered in any other brand of chocolate.

The tanginess is caused by an alkaline solution Hershey’s adds to its milk chocolate that alters the flavor and gives it longer shelf life. The addition of butyric acid gives the chocolate a strange tang that is not typically found in other brands of chocolate.

Butyric acid is notorious for giving vomit its pungent smell, which may leave some people with a bad impression of Hershey’s chocolates.

The chemical is also found in parmesan cheese and sour yogurt, leading some to speculate this may be why many people find the taste of Hershey’s to be unlike most other types of milk chocolate.

Other FAQs about Chocolate that you may be interested in.

Can you get sick from eating too much chocolate?

Can cats die from chocolate?

Which is the best Swiss chocolate?


In this brief guide, we have addressed the question, “why is Hershey’s chocolate so bad,” and other questions related to the subject, such as why Hershey’s chocolate tastes like vomit and is Hershey’s chocolate good quality.



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