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Why Does American Chocolate Taste Bad?

Americans have long wondered why their chocolate tastes so bad. In their own words, it tastes like cilantro. Or, more accurately, it tastes like Hershey’s. This American brand is indeed the most famous globally, and it has been around since 1886. However, some people have found its flavor unpleasant. Some say it tastes goaty; others say it’s acidic. Others simply find it too sweet.

If you’re wondering why American chocolate tastes so bad, you’ve come to the right place. There are no bad-tasting chocolates, but the mass-produced American ones are more acidic than their European counterparts. It’s all about taste and sourness, not just the bitter aftertaste. It is a problem in the food industry, but it isn’t worth it.

Why Does American Chocolate Taste Bad?

American chocolate is notorious for its slightly sour or tangy flavor. It has this characteristic because of the stabilization process used to make Hershey’s. The production of this acid is standard in fermented foods, including certain cheeses, booze, and pickled products. Butyric acid is a substance that has a pungent smell, and the taste of American chocolate can’t compete with the same bitterness of European treats.

It could be that the cacao content of the candy is too high. That’s one reason why the American version tastes sour, but it’s not the only reason why American-produced candy bars are so bland. There are several other reasons why American chocolate tastes bad, though. If you wonder why it tastes so bad, read on to find out what the culprit is. You might be surprised!

In a nutshell, American chocolate tastes terrible because of the butyric acid in the chocolate. It is, in fact, more acidic than its European counterpart. It also contains higher levels of sugar than other chocolates, leading to a sour taste. Butyric acid also contributes to the unpleasant taste of Hershey’s candy, making it taste funny. But, it does not mean that all Hershey’s chocolate is terrible. Instead, it is simply a case of preference.

The taste of American chocolate is a result of acidity. Hershey’s chocolate, for example, has a very unique flavor. In fact, it is a myth that American chocolate tastes terrible. This is not the case. In fact, sour and bitter American chocolate is much like the chocolate of other nations. They have similar flavors. But they differ from each other. In America, it is a matter of preference. If you’re not sure, try a chocolate bar from Europe.

What Is The Difference Between British And American Chocolate?

Although British and American chocolate may appear identical, their flavors are vastly different.
One British coworker describes American chocolate as “powdery.”Another objected that it was “too sweet. On the other hand, British chocolate is more affluent and smoother. The flavor differences aren’t made up, and they’re linked to variances in recipes and production techniques depending on which side of the Atlantic you’re on.

British chocolate has a higher fat and cocoa content than American chocolate, and chocolate manufactured in the United States usually has higher sugar content. According to UK regulations, to be termed “milk chocolate,” a product must contain at least 25% cocoa solids, and milk chocolate must contain at least 10% chocolate liquor in the United States.

In a 2007 New York Times article by Kim Severson, the discrepancies between Cadbury Dairy Milk bars made in the United Kingdom and those sold in the United States, manufactured by Hershey, were emphasized.

“A British Cadbury Dairy Milk bar comprises milk, sugar, cocoa mass, cocoa butter, vegetable fat, and emulsifiers,” Severson adds. On the other hand, the Hershey version begins with the word “sugar.” “Lactose and the emulsifier soy lecithin, which prevents the cocoa butter from separating from the chocolate,” it says.

Cadbury is a British confectionery manufacturer founded in Birmingham. The Hershey Company, on the other hand, owns the rights to make Cadbury chocolate goods in the United States. However, Hershey is authorized to change the recipe under this agreement. According to Tony Bilsborough, a spokesman for Cadbury, Cadbury supplies a particular blend of mashed dry milk, chocolate, and cocoa butter to Hershey’s Pennsylvania factory. From there, Hershey takes over. The New York Times quoted Bilsborough, saying, “I suppose [the taste] comes down to the final processing and blending.”

Why Does American Chocolate Have Such A Waxy Texture?

Because the United States is often warmer than the United Kingdom, Hershey chocolate sold in the United States contains wax to prevent it from melting. This, predictably, makes it waxy.

Butyric acid (which can also be found in puke) is to blame. According to the Daily Mail story, the presence of butyric acid in Hershey’s chocolate (among others) is to blame. Butyric acid can also be found in rancid butter, parmesan cheese, and vomit.

Chocolate with a grainy or waxy feel is usually of lesser grade. Quality chocolate melts fast in the mouth or in the palm of your hand because cocoa butter melts at or just below body temperature. Allow a small piece of chocolate to melt on your tongue when tasting it to get the full flavor.

What’s The Difference Between European And American Chocolate?

There’s a lot of dispute about whether European or American chocolate is superior. There is, however, no disagreement. It’s impossible to say whether European or American chocolate is superior; it’s all a matter of personal preference.

There are four critical variations between American and European chocolates that you will notice, and the cocoa content is one of them. In the United States, chocolate must include a lower amount of cacao, ten percent to be exact, whereas in Europe, anything labeled “chocolate” must contain twenty percent or more. If you compare a Hershey bar made in America to a Cadbury Dairy Milk bar created in Europe, for example, you’ll notice a considerable variation in taste. That’s because Cadbury milk bars contain 23 percent cacao, compared to only 11 percent cacao in American-made Hershey bars, resulting in a significantly darker, richer flavor in the Cadbury bar.

The sugar content is the second key distinction. Because American-made chocolate contains a lower percentage of cacao, it has a higher sugar level. As a result of the low sugar concentration, Americans are recognized for their lighter, sweeter milk chocolates, whereas Europeans consider their chocolates to be practically bitter.

Another difference between American and European chocolates is their fat content. Americans and Europeans use different amounts and fat content of cocoa butter and cream in their chocolates. European chocolates have a smoother, richer flavor due to the higher fat content of European butter and cream. Europe adds extra cocoa butter to emphasize the smoothness of the chocolates, emphasizing the taste difference even more.

Finally, there is a distinction in the sources of cocoa beans in Europe and America. Chocolate makers in the United States prefer to utilize beans from South America. Still, chocolatiers in Europe, such as those in the United Kingdom, prefer to use beans from West Africa. Because different beans produce varied flavors, one type of bean may taste better than another, depending on your palate.

Why Do Europeans Despise American Chocolate?

Compare the components in a Cadbury chocolate bar from the United Kingdom to Hershey’s chocolate bar. The recipes are very similar. So, what is it about the taste that makes Europeans dislike it? The milk used in both chocolates is the solution.

Milton Hershey founded his chocolate company in 1894, and it was a success for over 35 years before he decided to change the ingredients as competition increased in the early twentieth century. Rather than opting for goods that would improve the quality of the chocolate, which would result in higher overhead expenses, Hershey chose products that would last longer.

In 1930, the Hershey factory began using a technique to lengthen the shelf life of the milk used in its chocolate. Enzymes are put into milk to help break down fats and lipids, a process known as lipolysis. Butyric acid must first be added to the mixture for the process to begin.

Rancid butter, ruined milk, animal fats, and even human vomit contain the acid naturally. All things that don’t smell great have a unique flavor, which is presumably why Europeans are hesitant to try American-made chocolate. Thanks to Hershey’s innovative technique, chocolate might last up to a year in stores. Cadbury had a comparable shelf life, but it didn’t go to the trouble of changing the recipe to use slightly sour milk.

The new formula proved popular with Americans, particularly the Defense Department. During World War II, the firm was awarded a contract by the Army to create D-rations emergency meal replacements. The enterprise was generating upwards of 24 million chocolate bars each week in 1945, the war’s final year.


The taste of American chocolate is a common misconception. Although the two countries produce very similar types of chocolate, the difference is a bit more complex. For instance, the American version is more acidic than its European counterpart. The acidity of American chocolate is actually caused by the fermentation process used in its production, and the resultant acidity in the chocolate results from a more complex flavor.

Americans and Europeans do not like the same type of chocolate. The difference between the two countries’ chocolates comes from the ingredients and manufacturing methods. The British chocolate contains less cocoa butter, while the American version is lower. It’s also sour and bitter because it’s made from less cacao. While British chocolate is considered superior, Americans are more likely to have a heart attack when eating the chocolate.