Tony's chocolonely - Dutch chocolate without child slavery!
Tony's chocolonely - Dutch chocolate without child slavery!
together we'll end exploitation in cocoa. Want to join us? With incredibly tasty chocolate we show the world chocolate can be made differently.
Supports shipping to:
- Netherlands (no shipping required)
- UK (no shipping required)
- Germany
- Austria
- Norway (no shipping required)
- Finland (no shipping required)
- Belgium
- Romania (no shipping required)
Non EU:
- US (hawaii too)
- Australia,
- Puerto rico
Here's their promise to never use forced labour for their cocoa.
There's also the Tony's open chain: a pledge by many companies (not just eu, also us) to use only ethically sourced cocoa. The companies are: here
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Also it's pretty good. I didn't know I liked milk chocolate, because Hershey's is disgusting. Tony's is objectively a better tasting product.
Well there's your problem, in the Netherlands (and other places) Hershey milk 'chocolate' isn't legally chocolate. It needs at least 35% cacao to be called chocolate. It would be called 'Cacao fantasy' here instead. So no wonder you think it's shit chocolate, cause it isn't chocolate to begin with
For sure, that's why it tastes like vomit.
Hershey's chocolate has butyric acid, which is also found in vomit. The acid is allegedly a byproduct, but it helps stabilize the chocolate and prevent it from melting. https://www.huffpost.com/entry/hersheys-chocolate-tastes-like-vomit_l_60479e5fc5b6af8f98bec0cd
I don't know if it's an urban legend, but the story I had always heard was that chocolate became very scarce during the war, as milk was rationed, but Hershey's figured out how to make decent tasting chocolate from spoiled milk, which was easier to get since no one wanted it. The war went on long enough that Americans eventually expected chocolate to taste like that, so after it ended they reformulated to keep the signature taste while using fresh milk.
It's a myth. It's all about the milk powder manufacturing process. The American process increases butyric acid content.a different process is used in Europe.
Butyric acid is a natural ingredient of milk. Surprisingly, in small amounts it creates a creamy sensation. It is used for that purpose in many natural and synthetic flavourings.
The problem with American milk chocolate is the way they produce milk powder - their method increases butyric acid content turning creamy sensation into vomit.
No, it's because there's some biproduct to how they process the chocolate that I think tastes bad to people who didn't grow up eating it. As an American, I think I can taste the slightly sour note in Hershey's that I don't taste in other chocolates but my brain has had enough exposure to it that it doesn't taste vomit-y so I don't mind it (lol.) Don't get me wrong, it's not good quality by any means but to me it's like the difference getting a burger from McDonald's vs at a nice restaurant. Not often, but there's time and place where getting McDonald's fucking hits.
@half_fiction @TTH4P the theory is it's butyric acid (in the UK everyone thinks Hershey's tastes like vomit too and lots of our milk chocolate is quite low cocoa content) https://www.huffpost.com/entry/hersheys-chocolate-tastes-like-vomit/_l/_60479e5fc5b6af8f98bec0cd
My cat's sick is a better tasting product than Hershey's
I didn't know I liked milk chocolate, because Hershey's is disgusting.
Hershey's is someone LARPing chocolate making. It's pure disgusting. How people have been eating it for so long is beyond me.
Some of us grew up thinking that was chocolate. Have pity, rather than disdain.
The lies your government have fed you since you were a child are hard to forget. But join us, in the real chocolate world, my child, and we will embrace you with open arms.
Thank you, my brothersister