this post was submitted on 14 Nov 2024
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Not true. What it can happen is that some producers utilize lipolysis, which may cause the formation of butyric acid (AFAIK): https://www.psu.edu/news/research/story/finding-flavor-chocolate
I highly doubt anyone would use "spoiled" milk, as powder milk exists since 1802.
Hey man when you're right you're right.
That's my bad I remembered it wrong.
Well, I've heard something akin to that and I checked it very recently. I heard before (even read it) that because milkeries in the US are far from chocolate factories, butyric acid was used to preserve milk for a long journey, but as Europe is tiny and can fit on the back of a large pick up truck, they didn't have such problem.
That was a misunderstanding from the journalist that published that (AFAIK).
I can't find the original, but this also talks about it: https://www.huffingtonpost.co.uk/entry/hersheys-chocolate-tastes-like-vomit_l_60479e5fc5b6af8f98bec0cd
That's exactly correct. It gave the milk a slightly spoiled taste which resulted in the chocolate being more bitter in flavor. I simply misremembered all the details.