BTW, as a European, I was surprised to find why Hershey's Kisses taste like vomit and it looks like I'm not the only one to see it this way:<p><a href="http://elitedaily.com/news/hersheys-chocolate-chemical-in-vomit/1765784/" rel="nofollow">http://elitedaily.com/news/hersheys-chocolate-chemical-in-vo...</a>
One thing I wonder when looking at chocolate "how it's made" documentaries is just how much extremely cheap space and labor is needed to produce cacao.
being a fan of Michel Cluizel chocolates, which include many single source chocolates, I wonder how they perceive these engineered varieties. I was disappointed in the article because they only concerned it with the big producers and not the impact on or desires of the old school artisans.
With regard to the chocolates, each does have a distinct taste based on where it is from and it is fun to see which appeals to whom and why.<p>Now I don't know where it is grown in Asia but if there is an explosion of popularity surely there are places in China and India that have good climates.