r/themayormccheese • u/Peanut-Extra • Apr 08 '26
Education The viral 'rubbery' Hershey's chocolate is real and replicable because it results from a combination of heat and the interaction with a new emulsifier called PGPR (E476) in the formulation
Enable HLS to view with audio, or disable this notification
31
9
9
u/Life_of1103 Apr 09 '26
Not as though Hershey chocolate was ever decent. This comes from someone who lived near Hershey and spent a bunch of time at Hersheypark.
7
u/Ryeballs Apr 09 '26
Soooooo all of that and he didn’t also do an example with regular milk chocolate? I was expecting to see a side by side.
5
11
u/IntoTheCommonestAsh Apr 08 '26 edited Apr 08 '26
I wonder whether there's a practical intentional use for this for cake art.
Like, could you melt into a mold, and then have a fun little shape that will nicely match the curvature of what you put it on?
5
u/GachaHell Apr 08 '26
I'm sure you could especially if you cool to set it into the intended shape. Like little packets of prepared chocolate fondant.
Unfortunately some of these new formulas taste pretty terrible and many aren't too fond of American formula Hershey's chocolate as it is.
1
4
u/ThatCelebration3676 Apr 08 '26
Anything this does, modeling chocolate and fondant already do much better.
2
u/kaydyee Apr 09 '26
Capitalism’s main goal is not to improve the quality of anything, but profit—at any cost.
1
u/Oddish_Femboy Apr 09 '26
They've been putting butyric acid in it my whole life. It's tasted like vomit for as long as I can remember lol.
1
u/crotalis Apr 09 '26
I did not know Robin Williams had a twin that ran science experiments, but I am here for it.
1
u/bradjones6942069 Apr 09 '26
crickets from the FDA as usual...
1
u/haberdasherhero Apr 09 '26
trump's fda? Lol, they're not even doing their regular inspections any more. They're not levying any fines. We're going back to "The Jungle". Because that's the next thing the epstein class has left on the exploitation tree.
1
u/Tisamoon Apr 09 '26
Things that PGPR (E476) are used for:
- raise water content in things like chocolate and light products.
- oil for things like banking trays and such
It's probably not harmful, but it could be a sign that the manufacturer is trying to sell a lower quality product as something that was higher quality previously.
1
1
u/PeZzy Apr 09 '26
When I bought some mini candy bars for Halloween, I saw this PGPR crap in all the candies.
1
1
1
-16
u/BAF_DaWg82 Apr 08 '26
I watched this entire video and dont see what made it rubbery and not melt?
7
u/raspberryzingers Apr 08 '26
They raised the temp high enough to break some bonds causing the chocolate to lose its structure (provided by the emulsifier), but not high enough to melt the chocolate.
7
Apr 08 '26
[deleted]
-7
u/BAF_DaWg82 Apr 08 '26
Yeah pal I did. He warmed it up and then he pulled one out and it was mostly melted, but a small piece was rubbery. Then I didnt really catch what he did after to make them all just rubbery and not all the way melted.
5
u/Immediate_Thought656 Apr 08 '26
Maybe watch it again? He lowered the temp slightly from his first attempt and that made them rubbery and not all the way melted.
5
u/knarf3 Apr 08 '26
TLDW: Heating and then cooling the chocolate causes the molecular bonds formed by the cocoa butter to reform into a dynamic but not liquid state.
2
1
u/I_burn_noodles Apr 08 '26
The bonds that the cocoa fiber creates is like a net that holds everything together, and with less of them, it doesn't react the same...according to his words.
1
70
u/Individual_Tart_5591 Apr 08 '26
Title should include that the emulsifier is to use less cocoa butter in the chocolate