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American or South African chocolate products.
NOT an anti-American/-Saffer thing. They add butyric acid, which tastes like vomit to the rest of the world. (Accurate, as vomit contains it).
Presumably because the market there have been trained to expect that flavour for some reason. To the rest of us, a US or ZA origin is usually a sign to avoid.
That reason is because Hersey chocolate was the first chocolate the common American could afford and the processing method that Hersey used to produce it would create butyric acid from the milk. Now they add it back in because customers complained when they refined the process.
While in American, in right there with you. Aldi fortunately imports a good selection of chocolate so not all of us have to suffer.
Aldi has such awesome chocolate! Thanks for pointing out the reason.
I tried to like the Aldi chocolate bars but they leave this strange fatty coating in my mouth after eating them. I don't experience that with other brands.
We usually get things like the chocolate covered cashews or sea salt caramels. They occasionally have some peanut butter or maybe cashew butter cups and those I remember being really good.
Those Choceur bars are pretty good. My favorite treat are Droste pastilles but the aldi bars will do.
That explains a lot, thanks.
Oh my God is that why I taste vomit if I eat a Hershey's bar then drink a glass of water
A colleague came back from the US with a big back of mini Hershey's flavours. Most were ok but I legitimately thought the standard plain flavour had spoilt.
Growing up and living in the US and then accidentally learning to taste the butyric acid after tasting chocolate without it made me sad :(