Michael American chocolate is not really my thing; I prefer Milka Noisette imported from Germany. However, with a new invention, the American chocolate magnates have now at least surpassed the Germans in one market segment: Hershey's liquid chocolate, which solidifies after just a few seconds in the air.
A bit of chocolate sauce from the bottle dripped onto Trader Joe's "French Vanilla" ice cream, and after a short time, a brittle chocolate shell envelops the creamy ice cream. It's a delight to poke around with a spoon, push broken pieces into your mouth, and let them melt there or crunch on them. Instead of chocolate, there's also a bottle of peanut butter sauce (brand "Reese") available in stores, which I have never tried, though.
For this invention, the chocolate researchers at Hershey's actually deserve the Nobel Prize. The newsletter editorial team is not stingy and awards the coveted Top Product Trophy to "Hershey's Shell"!