DeepSummary
In this episode, David Ferrier explores why American chocolate, specifically Hershey's, tastes different from New Zealand chocolate and allegedly smells a bit like vomit. He speaks with a former Hershey's worker who shares theories about the milk fermentation process contributing to the distinct flavor. Ferrier also interviews flavor expert Barb Stuckey, who explains that the butyric acid present in Hershey's chocolate can resemble the smell of baby vomit.
Ferrier delves into the long-standing rivalry between Hershey's and Mars, discussing tactics used by sales teams to gain an edge over the competition. He also touches on the chocolate-making process and how companies like Hershey's cultivate a signature flavor profile that has become ingrained in American taste preferences.
While Ferrier is initially put off by the vomit-like smell of Hershey's chocolate, he comes to understand that it is a divisive yet deliberate element of the brand's identity. The episode concludes with a reflection on savoring food experiences and appreciating the craft behind creating distinctive flavors.
Key Episodes Takeaways
- American chocolate, particularly Hershey's, has a distinct taste and aroma that some describe as resembling vomit or spoiled milk.
- This unique flavor profile is likely the result of a deliberate fermentation process involving butyric acid, rather than an added ingredient.
- Hershey's has cultivated this signature taste over decades, and it has become ingrained in American chocolate preferences.
- There is a long-standing rivalry between Hershey's and Mars, with sales teams employing aggressive tactics to gain an edge in the market.
- While some find the taste of Hershey's chocolate off-putting, it is a divisive yet deliberate element of the brand's identity.
- Flavor experts like Barb Stuckey emphasize the importance of savoring and appreciating the sensory experience of food.
- David Ferrier acknowledges his impatience with food and the appeal of convenient sustenance like powdered meal replacements.
- The episode explores the craft and techniques involved in creating complex and craveable flavors in various food products.
Top Episodes Quotes
- “When we're in the lab creating things, we also talk about layers of flavor and layering flavor on so that you don't have something that's really one dimensional. And the more complicated and more dimensions and more layers and more balance, the more you get to something that is really, really craveable and that can be in categories from sauce to beverage to chocolate and everything.“ by Barb Stuckey
- “Well, I don't think they injected it. I think that they kind of cultivated it, if you will. If you think about it, it's not that different than making yogurt out of milk. It's just spoiling it a little. So fermenting it a little. And that gives you a unique profile for sure. It's very ownable. It's very recognizable.“ by Barb Stuckey
- “When I come back from New Zealand, I'm gonna bring fancy chocolate for you both. And I'm gonna bring a big box of conplan.“ by David Ferrier
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Episode Information
Armchair Expert with Dax Shepard
Armchair Umbrella
7/2/24