“All you need is love. But a little chocolate now and then doesn't hurt.” - Charles M. Schulz, American Cartoonist and Creator of “Peanuts”
On World Chocolate Day, PASH seeks to answer this question: Why is American chocolate so terrible? Once you taste authentic Belgium milk chocolate there is no going back to Hershey’s, and that may be due to a putrid-smelling chemical called butyric acid — a chemical found in parmesan cheese, butter, and worst of all — vomit. Although its never been confirmed, chocolatiers have suspected for a long time that Hershey’s adds butyric acid to their products to add their distinct flavor ton their products. Another major difference between American and European chocolate comes down to the quantities of ingredients. In most European countries, a chocolate bar must contain at least 20 percent cocoa solids in order to legally qualify as chocolate, while in the U.S. a chocolate bar can contain just half of that. Whichever type you prefer, devour some chocolate today and celebrate World Chocolate Day!