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There is no corner they aren't willing to cut.
I don't understand how they cant see that once we leave we leave. If you bite into that and hate it; its a cycle broken and we we unlikely to trust the product ever again.
It's what happened with Bassets Winegums. Used to be my absolute favourite candy. Wife came back from the UK with a box,I opened it and the taste was... Different. Googled - turns out they changed the recipe after being purchased by some large conglomerate. I haven't had one of their candies since 13 years ago. Fucking idiots.
Well if they all do it, who are ya gonna run to?
i will have to give it up. it will be easier if its crap anyway. Learning to pay for what you actually want vrs you think you want are two different things.
The thing is, they won't ALL do it. The big names will. Real chocolate will become more of a luxury thing you have less often (which, to be fair is probably a good thing) and the established brands might survive on some blind brand loyalty, or die out.
You’re using the future tense but this is pretty much the way it already is. No one considers hersheys good chocolate. It’s getting slightly worse and people are acting like some goddess has been kicked off her pedestal. Its more like a dead dog has just had one more fly land on it.
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I took two bites and had to spit it out
That's how I reacted the first time I tasted Hershey's chocolate.
Inb4: butyric acid
A somehow necessary ingredient in Hershey's which lingers unpleasantly on the palate, otherwise known as a stomach acid which imbues your vomit with the unmistakeable flavor of vomit
^Whyyyyyyyyy^
Actually this goes back to the early days of Hershey's. As part of their drive to produce affordable chocolate, their main formulation was developed around slightly spoiled milk, which has an acidic taste. That's why all Hershey's chocolate since the beginning of time has had that 'vomit flavor'. Obviously they're not allowed to use spoiled milk anymore, but they wanted to taste the same as it always has. So they add the acid as an ingredient to replicate the same flavor.
I know m&ms are Mars but those little bits of poison have also tasted like vomit for decades. I can't even watch people choke those friggen things down. Smarties or death.
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I only eat the opposite type of chocolate, that being chocolate so dark its 90-97% coco content. I want my chocolate so natural, earthy, and bitter that it tastes similar to chocolate (that's just my preference not that it makes me any better or worse than anyone else).
I’ll say it, it makes you better. (This is not biased, I just so happen to also have that same preference)
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i do the same, its either 90-100% if im lucky to find 100% thats not part of the baking aisles.
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Hey I started a new community: Enshitification.
I posted this Reese's article the other day.
It's for articles like this but also personal experiences, like things you noticed going to shit.
So if you want to rant a bit about a product quality decrease, feel free to post about it there.
hershey isnt real chocolate, they add a bitterent that why it taste like shit, i think its butyric acid.
Another way of reminding us there is enshittification.
Nearly no one touches the chocolates at most supermarkets I went to. Far cry from when 40 years ago, workers from overseas would include chocolate bars in care packages.
That real cocoa are mostly from developing countries, not all are politically stable.
I didn't know Hershey's used Cocoa, I thought the main ingredient was vomit.
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"We are proud to announce our products are completely free of any natural ingredients!"
Reminds me of CHOW, the "food-free food" marketed by Famine in Good Omens.
Well obviously it sucks that the fake cocoa is disgusting, but I have to say I kinda am for the effort of trying to create an alternative, given how the cocoa producers are notorious for exploiting child labor and how terrible it is for the environment
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“One German brand, the Nestlé-owned Choco Crossies, recently announced it was eliminating cocoa altogether from its new Snack Vibes line, replacing it with ChoViva, a lab-grown chocolate alternative made from fermented sunflower and grape seeds.”
How the fudge did we end up in this dystopian nightmare? ಥ_ಥ
Child slavery is frowned upon just enough that they have eliminated real cocoa. People won’t pay for non-slave rates, so they have to go with synthetic product.
We continued releasing more and more carbon dioxide into the atmosphere for decades after learning that it was causing increasingly extreme weather
Sorry, but I really want to try the fermented seed cocoa. There are non-Nestlé versions and having an option that doesn't exploit child slaves is always a good option.
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Guys (and gals), there's simple solution to all that: learn to bake.
We are a community of makers. We write our apps ourselves, we host our shit by ourselves, we stream our music and our movies by ourselves. So what should we do when bad corporations are taking away our snacks? Make them yourself!
Recipes are free and open. The tools are not expensive (not much RAM in the oven). There's nothing stopping us.
So, do we need baking community?
Edit: So... !baking@lemmy.curiana.net ? It's my self hosted server. Will that work?
This has basically been my mantra for the last 5 years. "Fuck off, I'll do it myself."
Cooking nerd here. You can kind of make your own chocolate.
You almost certainly can't make chocolate from scratch. You could, in theory do all the steps but even in the old days it was an industrial process and it's nearly impossible to get the quality control tight enough at home. The fermentation, roasting, and grinding steps all have to be done under very precise conditions or you won't get good chocolate.
You could just go really old school and use the Aztec recipes but that's not "chocolate" as most people would know it. It's more like a spiced tea.
Home cooks can buy chocolate (it's worth it to splurge and get nice chocolate if you're going through this much trouble) and mix it and shape it. You can make a wide array of flavored ganaches, coat things in chocolate, fill chocolate shells with stuff, etc.
The hardest part is tempering. Chocolate is actually a crystal. The short version is that if you don't control that crystal formation through careful temperature and movement control, your chocolate will get weird and chalky; if you get that all right it's smooth and snappy. There are books and videos on it but you'll need to mess up a bunch of batches before you learn it.
Yes. Host recipes. Get productive.
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This has been that way for a while now. Reeses and Hershey's suck. They use a PINCH of cocoa powder and their chocolate tastes and feels like wax. The peanut butter filling is basically peanut flavored sawdust. They spend crazy amounts of money reduce ingredient costs while still maintaining a somewhat edible product. They end up with "chocolate favored wax/oil and sugar". Boycott them. You can get way better chocolate at Aldi.
I was getting some melting wafers the other day and grabbed a bag of Ghirardelli, which has been pretty reliable in the past. I didn't catch that they were "chocolate flavored" wafers until I was at checkout. Chocolate was the 8th ingredient.
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Idk people enjoy white chocolate which is literally rhe most disgusting snack I can imagine.
Yeah agreed. I only like white chocolate in a couple ways, like in a white mocha, but I'm general is pretty gross imo. I have a close friend who I agree with taste in food nearly completely, except when it comes to chocolate. She ONLY likes white chocolate and it baffles me how her taste buds have failed her so completely.
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Club, one of my childhood favourites with the advert song of "If you like a lot of chocolate on your biscuit, join our club" -- no longer has enough cocoa to be legally called chocolate.
Madness.
Yeah I bought small container of bakers cocoa bout a month ago and it was half the size it used to be and almost three times the price.
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... I just buy bags of ghiradelli dark chocolate baking chips, and eat a handful, when I feel like snacking on chocolate.
They have 72% cacao chips, but that is bit too rich for my taste and my wallet, 60% seems to hit the spot.
Much cheaper per weight than actual ghiradelli chocolate squares or whatever.
And you can just toss a few into some fresh hot coffee, stir for a minute, kablamo choco-coffee.
Anyway, yeah, most US 'chocolate' is disgusting.
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WARNING: May contain traces of real cocoa.
When you can taste the enshittification of everything.
Next up, saw dust in candy and chocolate!
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this post was submitted on 12 Mar 2026
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