IIRC, this “accident” is simply because chocolate producers figured out it’s cheaper to make the milk slightly taste like vomit (something the Americans apparently didn’t mind too much) than cooling it properly. I think nowadays that wouldn’t really fly but back then cheaper chocolate was maybe so desirable that consumers didn’t mind the weird taste.
butyric acid is more prevalent in US chocolate for some accident of history.
So, to non-Americans, American chocolate takes like vomit.
IIRC, this “accident” is simply because chocolate producers figured out it’s cheaper to make the milk slightly taste like vomit (something the Americans apparently didn’t mind too much) than cooling it properly. I think nowadays that wouldn’t really fly but back then cheaper chocolate was maybe so desirable that consumers didn’t mind the weird taste.
That’s kind of fucked up. Especially since chocolate isn’t an essential food.