this post was submitted on 12 May 2024
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It’s definitely waxier in consistency, especially Hershey’s, the best known American chocolate. Not sure of the truth, but the story goes: Hershey’s sent chocolate to the military members overseas in WW2. In the summer it would melt so they changed the formula to make it more stable, which made it waxy. When troops came home they wanted what they were used to, so that became the norm. Then they switched to corn syrup, which also made it worse. There are good American chocolates, but they aren’t coming from Hershey’s or Mars.
The development of processed foods in the U.S. is closely tied to the military. They funded research into more shelf-stable foods like "cheese product" and preservative laden bread. Manufacturers appreciate their products expiring more slowly as it helps out their logistics. It's not really anyone's goal to feed us all stabilizers and preservative, but because it's cheaper for big companies it's what we get. There's not much in the way of consumer protection in this area.
Certainly there's good chocolate, but price is a major factor at the grocery store. A big Hershey bar (the size of your hand) is $2 and a similarly-sized bar from a better manufacturer is at least $5.