I think it's more of a most of the rest of the world doesn't put that specific acid in their chocolate, thing.
So yanks and Canadians who have Hershey's readily available to them are used to it and don't notice it.
Much like how beer or coffee is pretty unappealing until you convince your body that it ain't trying to poison you and you slowly begin to enjoy the flavours
Yeah I don't doubt it. But I think the reason you don't mind it is because you know the flavour and you're expecting it, so you aren't put off by it/caught of guard by it
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u/C4NC4 9h ago
Is this one of those "cilantro soap gene" things?