The reason American chocolate tastes like vomit is because it’s made with a chemical called butyric acid which is the same chemical that makes vomit smell and taste like vomit. In the 1940s the army needed to find a way to make chocolate that lasts forever so they can ship it out to soldiers without it spoiling and companies found out you can transmute chocolate into a chocolate like substance using butyric acid and make it last a whole lot longer than unpreserved chocolate at the cost of having it taste like vomit.
When soldiers got back home from the war they were so used to eating chocolate that tastes like vomit they demanded companies keep making vomit flavored chocolate rather than go back to making what is now known as European style chocolate that tastes like God is rewarding you for paying twice as much with the best tasting thing you’ve ever eaten. That’s why to this day 90% of American chocolate tastes like vomit and European chocolate tastes like the essence of pure flavor.
Other countries have laws that preserve the quality of food because food is an important part of culture. ‘Murica has a “free market” where consoomers can dictate that companies sell literal shit because they’ve been conditioned to like it. That’s why on the European version of Gordon Ramsay’s show he’s soft spoken and the chefs use quality ingredients and know what they’re doing and Gordon’s advice is to make subtle changes, where as the American version has him cuss all the time and chefs don’t know anything, don’t want to work, and the kitchens are full of rotten food and literal shit.
