They said the chocolate wouldn't melt in your hands -- they made no promises about the candy coating

[raybear]

You know, Hershey's is just fine for what it is -- the Every(hu)man's chocolate. In that American way. But so yeah, it's decent, tasty, mass-produced chocolate that hits the spot and has a place in my food world.

However, I don't find it very smart of them to release a new Hershey's Kiss that has chocolate truffle center. So when you eat it, you have the medium-quality milk chocolate surrounding a higher-quality dark chocolate ganache gooey center -- that accentuates the mediocrity of the Hershey's chocolate outside.

Not good, my friend.

Comments

[unscrambled.livejournal.com]

I add salt (maldon sea salt, actually) to middlin candy and it tastes delicious. Seriously. Give it a whirl. It allowed me (because, of course, I would never eat 8 gabillion snickers bars otherwise) to eat 8 gabillion mini snickers today. Maybe it'd improve the outsides of the hersheys.

[thedemonnemo.livejournal.com]

In the Modern Art History class I took last semester we watched a documentary about "outsider" art, one of the artists was a guy in prison who soaked M&Ms he bought at the commissary to get pigments with which he made paint. Apparently, at his jail prisoners weren't allowed access to paint.