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Why Does American Chocolate Taste Bad?
Blog / Chocolate / Why Does American Chocolate Taste Bad?

Why Does American Chocolate Taste Bad?

When it comes to chocolate, opinions and preferences can vary widely across the globe.

One debate that seems to persist is the comparison between American and British chocolate, with many people arguing that British chocolate has a superior taste to its American counterpart.

But why exactly do some individuals believe that American chocolate falls short when it comes to flavour and overall quality?

In this blog post, we will dive deep into the world of chocolate manufacturing, exploring the key differences in ingredients, production processes, and even cultural factors that may contribute to this perception.

By the end of this article, you will have a better understanding of the unique characteristics that distinguish American and British chocolates and how they influence the ultimate taste experience.

Why Does American Chocolate Taste So Bad?

The perception that American chocolate tastes "bad" compared to British chocolate mainly stems from the differences in ingredients and production processes.

American chocolate often contains a higher sugar content and lower cocoa content, resulting in a sweeter, less cocoa-rich taste.

Additionally, American chocolate manufacturers often use a process called "conching" for a longer duration, which can lead to a more grainy texture.

Finally, the use of different milk products in American chocolate, such as the addition of butyric acid, can create a slightly sour taste that may be off-putting to some palates.

These factors contribute to the distinct taste of American chocolate, which some people may not prefer compared to British chocolate.

(If you are a female chocaholic, you might like to read this post: Why do I crave chocolate during my period?)

Why Does American Chocolate Taste Like Sick?

The perception that American chocolate tastes "like sick" can be attributed to the presence of butyric acid in some American chocolate recipes.

Butyric acid is a compound found in milk products and is also present in rancid butter and vomit, which is why it might evoke a "sick" taste association.

Some American chocolate manufacturers add butyric acid during production to give the chocolate a longer shelf life.

This can result in a sour or unpleasant taste for those who are sensitive to it or more accustomed to the taste of other types of chocolate, such as British chocolate.

(You may also enjoy taking a look at this post asking: What are cacao nibs?)

Why is American Chocolate Waxy?

American chocolate is often perceived as waxy due to the use of cheaper vegetable fats, such as palm or soy oil, as a substitute for cocoa butter.

These vegetable fats have a higher melting point than cocoa butter, resulting in a less creamy texture and a waxy mouthfeel.

This substitution is a cost-saving measure for some manufacturers, but it can compromise the quality and overall taste experience of the chocolate.

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Why Does British Chocolate Taste So Good?

British chocolate is often perceived as tasting so good due to its higher cocoa content, creamier texture, and the use of quality ingredients.

British chocolate typically contains more cocoa solids, which contributes to a richer chocolate flavour.

Additionally, British chocolate manufacturers generally use higher-fat milk or even fresh milk in their recipes, giving the chocolate a smoother, creamier texture that is highly appealing to many palates.

The combination of quality ingredients and careful attention to production processes result in the distinct and delectable taste of British chocolate that many people find irresistible.

(You might also like to read this post asking the question: why do I crave chocolate?)

Why Does Whitakers Chocolate Taste AMAZING?!?

We’re a well-respected British chocolate company that has been creating exceptional chocolate products for over a century.

It’s simple to say that our amazing taste can be attributed to a combination of factors, including our rich history, commitment to quality ingredients, and meticulous production processes.

  1. Rich history: Founded in 1889, we’ve been honing our craft for generations, perfecting our recipes and techniques to create truly outstanding chocolate products.

  2. Quality ingredients: Whitakers Chocolates is dedicated to sourcing the finest ingredients, such as high-quality cocoa beans and fresh, local milk. This commitment ensures that their chocolate has a rich, authentic flavour that stands out from mass-produced alternatives.

  3. Meticulous production processes: The team at Whitakers Chocolates takes great care in each step of the chocolate-making process. This attention to detail results in a consistently high-quality product that delights chocolate lovers.

These factors come together to create a truly exceptional ‘Whitakers Chocolates’ experience that keeps people coming back for more.

It’s no coincidence that we ship our chocolates all over the world for people to enjoy!

(Take a look at this post if you would like to read about: How to Tell if Chocolate is Bad).

What Is Butyric Acid and Why is it Used in Hershey's Chocolate?

Butyric acid, also known as butanoic acid, is a short-chain fatty acid that naturally occurs in several foods, including butter, cheese, and milk.

It has a pungent odour and a sour taste, and it is used in various industries for different purposes, such as food flavouring, animal feed, and chemical synthesis.

In the case of Hershey's chocolate, butyric acid is added as a flavouring agent to create the distinctive taste and aroma that many people associate with the brand.

Butyric acid is one of the key ingredients in the milk chocolate flavouring used by Hershey's, along with other natural and artificial flavours.

The use of butyric acid in Hershey's chocolate is not new.

The company has been using it for decades as part of its proprietary chocolate recipe. Butyric acid is known to enhance the flavour of milk chocolate and create a more pronounced dairy taste, which is one of the defining characteristics of Hershey's chocolate.

Butyric acid also plays a role in the texture and shelf life of chocolate. It helps to prevent the formation of unwanted crystals and keeps the chocolate smooth and creamy.

In addition, butyric acid has antimicrobial properties that help to inhibit the growth of harmful bacteria and extend the shelf life of the chocolate.

In summary, butyric acid is a natural flavouring agent that is commonly used in Hershey's chocolate to enhance the taste and aroma of the product.

It also helps to improve the texture and shelf life of the chocolate, making it a key ingredient in the production process.

Where Can You Buy EXTREMELY TASTY Chocolate?

From Whitakers of course!

There’s a reason why we’ve been making chocolates for over 130 years - we know how to make the most delicious British chocolates!

We’re committed to using the best ingredients to produce our delectable chocolate products. One of the key aspects of our commitment to quality is the use of Fairtrade cocoa.

Fairtrade cocoa ensures that the cocoa farmers receive a fair price for their produce, improving their livelihoods and promoting sustainable farming practices.

By choosing Fairtrade cocoa, Whitakers Chocolates supports a system that prioritises the well-being of farmers, their communities, and the environment.

This ethical sourcing not only guarantees a better life for the people involved in cocoa production but also ensures that the cocoa used in Whitakers' products is of exceptional quality.

In addition to Fairtrade cocoa, we carefully select other high-quality ingredients for our chocolate creations.

Sourcing natural flavourings, high-quality dairy products, and other carefully chosen components to ensure the best taste and texture in every chocolate product we make.

Final Notes On Why American Chocolate Tastes So Bad

The perception that American chocolate tastes worse than British chocolate can be attributed to differences in ingredients, proportions, and regulations.

British chocolate is often considered superior in taste due to its use of better-quality ingredients and higher cocoa content.

  1. Better ingredients: British chocolate manufacturers tend to use higher-quality ingredients, which results in a richer and more satisfying chocolate experience. They often source premium cocoa beans and use natural flavourings to enhance the taste of their products.

  2. Higher cocoa content: British chocolate typically has a higher cocoa content than American chocolate. This higher percentage of cocoa solids contributes to a more intense and authentic chocolate flavour. In contrast, American chocolate often contains a lower percentage of cocoa solids, which leads to a milder and less satisfying chocolate taste.

  3. Regulations: The UK and the EU have stricter regulations regarding chocolate composition than the US. These regulations mandate minimum cocoa percentages and limit the use of vegetable fats in place of cocoa butter. As a result, British chocolate usually adheres to higher standards, which can contribute to its superior taste.

These factors, combined with a long tradition of artisanal chocolate-making in the UK, contribute to the perception that British chocolate tastes better than American chocolate.

However, it is essential to remember that taste preferences can be subjective, and there are high-quality chocolate makers in both countries that focus on using the best ingredients and techniques to produce delicious chocolate products.