Dear History Enthusiasts,
This week, we’re unwrapping the story of the unique ingredient that gives American chocolate its distinct taste: butyric acid.
If you’ve ever noticed a tangy, slightly sour flavor in American chocolates like Hershey’s, you’re tasting butyric acid. This compound, naturally found in dairy products like butter and cheese, is responsible for the distinct flavor profile. Its addition dates back to the early 1900s when Milton Hershey developed a scale production method of milk chocolate. To keep costs low, Hershey used slightly soured milk in his process. While this wasn’t initially intentional, the flavor became a signature trait of his chocolate.
Butyric acid also has practical benefits— given it is a result of anaerobic fermentation of milk, the prcoess actually helps to stabilize the milk during the chocolate-making process, and thus extending the product’s shelf life. Over time, the tangy flavor became a hallmark of many American milk chocolates, setting them apart from the creamier, less tangy chocolates found in Europe.
Until next time, remember to embrace the lessons of history, but never get caught up in its cobwebs.
Warm regards,
Hugh
