[joecool1029]

I once heard a Belgian say: "There are two kinds of foods: Those that go with chocolate and those that go with cheese"

Hershey's chocolate breaks that rule and contains butryic acid. Here's a link explaining why and how that affects the taste: https://www.chemistryworld.com/podcasts/butyric-acid/1017662...

EDIT: To be fair I think the butryric acid thing can be overlooked as an acquired taste. Same way that IRN BRU tastes like bubblegum to Americans, even though UK'ers claim it isn't. I still think Hershey's regular milk chocolate works better with peanut butter than any other chocolate I've had. The bigger issues I have with Hershey are the cloying amounts of sugar they keep adding as they knock down the cocoa butter and cacao solids in each of their products to save money. I used to run boxes of UK KitKats down from Canada's duty free stores so that other Americans could see what they were missing out on.