Of chocolate and vomit
British chocolate: you either love it or you hate it. Or you're indifferent. Or you've never tried it. I guess that covers the gamut of possible bases. Personally, I love Cadbury milk chocolate and caramel variants, and their creme eggs. (yummy)
But why does it taste different to chocolate from other countries? Apparently, the secret is in how the milk is processed. British chocolate uses milk which is dried under high temperature and undergoes a browning reaction, giving the end product a slightly cooked taste and a unique, fruity, caramelised flavour.
By the same token, Hershey's milk processing results in breakdown to butyric acid, which promotes shelf-life. It's also the component of vomit that makes vomit smell and taste like vomit. (ewww)
Years ago, I was on an extended business trip to the US. In a Kroger store, I found a little taste of home, a pack of three Cadbury creme eggs. Woohoo! I took tham back to my apartment, and eagerly opened one. Biting into it, I got the sour taste of vomit.
Reading the back of the pack: Made in the USA under licence by Hershey
. (furious)