(Please NOTE: My correct e-mail address is in my Signature) On Thu, 11
Nov 2004 13:30:13 GMT, during the rec.food.chocolate Community News
Flash "Peter T. Daniels" > reported:

>neurocratic malfunction wrote:
>>
>> over the weekend, i decided to be a little fancy and bought some
>> imported european chocolate cuz i heard it's so much better than
>> american stuff.
>>
>> bullshit. american stuff is much better. hershey almond is the best.
>
>Europeans reportedly don't like Hershey's because it's made with
>buttermilk, and they perceive it to be sour-tasting.

Not true. Hershey's uses FRESH milk, but because milk is water based
and cocoa is oil based, the extremely high temperature that is needed
to get the oil and water to mix makes the fresh milk *almost* go sour.
This is ONLY done by Hershey - not by other manufacturers. All other
manufacturers use powdered milk to make their milk chocolate (starting
with Mr. Cadbury who met Mr. Nestle who invented powdered milk).

Hope that helps.

(I've removed rec.arts.movies.current-films and rec.music.classical
from the follow up list.)

--
Davida Chazan (The Chocolate Lady)
<davidac AT jdc DOT org DOT il>
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~