In order to stabilize the milk they use in the milk chocolate bars and make them last longer on the shelf, they treat it with a process that converts some of the milk fats into butyric acid. That’s the vomit flavor. I’m sorry to report that it has probably always tasted that way, you just didn’t notice. They’ve been using the same process since the early 20th century.
In order to stabilize the milk they use in the milk chocolate bars and make them last longer on the shelf, they treat it with a process that converts some of the milk fats into butyric acid. That’s the vomit flavor. I’m sorry to report that it has probably always tasted that way, you just didn’t notice. They’ve been using the same process since the early 20th century.