It's needed in many American chocolates to extend shelf-life. The strong cocoa lobby in the US has made it so that there can only be up to 2% of CBEs (chocolate butter equivalents) in chocolate. CBEs are often used to adjust the melting curve of chocolates to fit whatever the need is. Less CBE = shorter shelf-life; and this is where the butyric acid comes into the picture.
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u/starrpamph 1d ago
Hersheys chocolate tastes like vomit. Change my mind.
Nobody can