From an article on the Swiss military:
Yep, white chocolate kinda bums me out. If I can keep my sugar low today i will try it, once.
They were giving them away FREE at the grocery store during the Olympics. So yeah, we got some. We liked them. A lot. Not as good as a Butterfingers but also, not messy. They are scored in a weird manner, so, like, it looks like you could break them up and share them, only they don’t break in the right places (and who wants to share anyway?).
Somewhere I read that the Hershey chocolate tastes like baby vomit smells. Once I read that I found that I could not disagree. Others in this thread claim the “sour milk” flavor is a feature, not a bug. To each their own.
Over the years, and from my travels, I have become a chocolate snob. Each country in Europe has their own regional flavor profile. My preference is Dark Belgian, which has hazlenut tones.
I agree with digs, try the your local chocolatiers, you won’t be disappointed. Madison, WI, has a half-dozen good ones!
My local large/cheap type supermarket sells chocolate under their own label, made in (it seems to me) whichever Western/Central European factory gives them the best deal. Right now, whichever factory has the account is just fine with me.
If you’re ever up by Oshkosh, check out Hughes Home Maid Chocolate Shop.
White chocolate is only called white chocolate because calling it “weird white stuff with too much sugar” makes it sound like a tofu dessert. Which it might as well be, if you ask me.
I could get up, walk to my local Giant supermarket, and be eating one in 5 minutes.
For those who haven’t seen the evil Cherry Blossom, first imagine the classic Chocolate-covered cherry. Now make the chocolate covering much thicker, and add ground-up bits of nuts into the chocolate. And lastly (and most importantly), as far as I can tell, reduce the quality of the whole thing to where you can make the whole thing for under 2 cents.
If it was made well, it could be good, I think. Maybe it once was. But it was bad when I was a kid, and worse now.
Never heard of it. Is this a Canada-specific list of complaints?
It reminds me of growing up in a whore house.
So, it’s 1975. I’m sitting in the Northwestern station, laughing my ass off, people looking at me like I’m odd. “That book must weigh ten pounds. What could be so funny?” Showed it to Future Wife, of some Welsh blood, and she said, “Had those. He only scratches the surface of how bad they were.”
But you’ll have to have them all pulled out after the Savoy Truffle.
A lot of them are Canuckistani and too close to English to be edible.
I used to work down the street from the Curtis Candy factory on County Line (just off 294) and I loved it when they were making Butterfingers because the neighborhood was filled with the smell of peanuts and corn flakes.
[Not being USA-specific] is not the same as [being Canada-specific]. If you hated that Czech or Chinese or Kenyan candy, bring it on! 
I love Butterfingers while I’m eating them. I hate Butterfingers while I’m picking the bits out of my molars.
I’m fond of Butterfingers, too, though I can’t remember the last time I had one. But then, I love Ghirardelli chocolate as well – especially the mint variety.
I’m low rent like that.
Never had Czech candy, but I assume it contains filberts.
FTR, I’m actually fond of Canada and Canadians. I make fun of them with love. But I still assume their candy is nasty. 
During a recent visit to Australia I couldn’t wait to sample Tim Tams. I didn’t really know what they were, just that they were crazy popular.
Turns out they’re basically a nasty little cookie sandwich with an artificial-tasting gelatinous filling. We bought two packages, each took one bite, then tossed the remainder in the garbage.
But Australia made it up to me when I discovered the perfection that is Violet Crumble.
mmm
I discovered the vomit taste on my own after being away from Hershey’s for five or six years. Now, disclaimer: I like Hershey’s milk chocolate. The slightly sour bite/aftertaste to it is part of its charm. But I never noticed it, I guess, having grown up with it. Then, one day, after a long hiatus from Hershey’s chocolate, I have a bit and I notice a flavor that is kind of like the flavor left in your mouth after vomiting. So I googled it, wondering if I had some kind of bad batch of chocolate or something and then found out that this was a common description of the flavor by non-Americans, especially, of the chocolate. (Only the milk chocolate has this particular flavor, as it’s made with some soured milk.)
For people who hate it and say it tastes awful, at that moment, I completely understood what they were saying, and that they weren’t exaggerating when they said it tasted like puke. However, I quickly got back used to that flavor again, so it doesn’t bug me and I enjoy it. It’s like with cilantro–first few times, it was awful soapy dishwater, now it’s the greatest herb on the planet.
Roses are red
Violets are blue
But either in candy
Tastes like shampoo
Yup. I’ve had great chocolate. Hershey’s isn’t great chocolate. But it’s tasty, especially when I have a hankering for something sweet.
Charleston Chews are pretty gross. So are rasinettes. Maybe the worst “candy” in the world is that ammonia liquorice they sell in Iceland and other Scandanvian countries.