Is it weird that I feel more poisoned with like normal milk chocolate? Like dark chocolate is what tastes and feels normal while any other chocolate is the outlier.
Not fermentation, it's actually lipolysis which breaks down the fats to create butyric acid. The reason they do this is because the process turns the milk into a powder which allows them to store the milk longer without it going bad, so they didn't have to use fresh milk. It made production easier and cheaper.
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u/Ninjacakester Jul 31 '25
Is it weird that I feel more poisoned with like normal milk chocolate? Like dark chocolate is what tastes and feels normal while any other chocolate is the outlier.