Why WWII Chocolate Was Made to Taste Bad
44sThe counterintuitive concept of deliberately making a chocolate bar taste bad is intriguing and shareable.
▶ Play ClipAI Summary
The video explores the history and creation of the WWII chocolate D ration, a specially designed emergency food for American soldiers. It details the collaboration with Hershey, the unique ingredients, and the practical challenges of production and consumption.
Chapters
[00:01]
Origin of the D Ration
Captain Paul Logan wanted to develop an emergency ration for the American army in the 1930s, leading to the creation of the D ration chocolate bar.
[00:14]
Hershey Collaboration
Hershey collaborated to create a nutrient-rich chocolate bar that was meant to taste unpleasant to prevent overconsumption.
[00:29]
Ingredients and Formula
The formula included cocoa, sugar, cocoa butter, dry milk, and oat flour, making it different from regular chocolate.
[00:42]
Texture and Additives
The bar was very hard and slightly gritty due to oat flour, and it included thiamine hydrochloride to prevent beriberi.
[00:54]
Soldier Feedback
Soldiers found the taste 'pretty lousy' but appreciated its life-saving value in emergencies.
[01:06]
Packaging and Production
The bar had to be pressed into molds by hand because it couldn't be poured, and it was wrapped in cellophane and wax-coated boxes.
[01:19]
Taste Test and Melting
The presenter taste-tested the bar, noting it wasn't terrible, and melted it in water as soldiers often did, hinting at a future recipe video.
Mentioned in this Video
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Study Flashcards (8)
Who wanted to develop an emergency ration for the American army in the 1930s?
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Who wanted to develop an emergency ration for the American army in the 1930s?
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Captain Paul Logan
00:01
Which company collaborated to create the D ration chocolate bar?
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Which company collaborated to create the D ration chocolate bar?
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Hershey
00:14
What ingredients were included in the D ration formula?
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What ingredients were included in the D ration formula?
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Cocoa, sugar, cocoa butter, dry milk, and oat flour
00:29
Why was thiamine hydrochloride (vitamin B1) added to the chocolate?
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Why was thiamine hydrochloride (vitamin B1) added to the chocolate?
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To prevent beriberi
00:42
What was the texture of the D ration chocolate bar?
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What was the texture of the D ration chocolate bar?
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It was very hard and slightly gritty
00:42
How long was recommended to eat the D ration bar?
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How long was recommended to eat the D ration bar?
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About half an hour
00:54
Why was the D ration chocolate bar pressed into molds by hand?
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Why was the D ration chocolate bar pressed into molds by hand?
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Because it could not be poured, so it had to be pressed into molds by hand
01:06
How was the D ration bar packaged?
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How was the D ration bar packaged?
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Cellophane and wax-coated boxes
01:06
💡 Key Takeaways
📊
Origin of the D Ration
Explains the historical context and the specific need for an emergency ration during WWII.
00:01
📊
Hershey Collaboration
Highlights the partnership between the military and a major chocolate company to develop the ration.
00:14
📊
Unique Formula
Details the specific ingredients that made the D ration different from regular chocolate, including oat flour and added vitamins.
00:29
📊
Texture and Additives
Explains why the bar was hard and gritty, and the purpose of adding thiamine to prevent beriberi.
00:42
📊
Soldier Feedback
Provides insight into how soldiers perceived the taste and texture, calling it 'pretty lousy' but a lifesaver in emergencies.
00:54
📊
Packaging and Production
Describes the manual pressing process and the packaging methods used to preserve the bar.
01:06
📊
Taste Test and Melting
Shows the practical use of the bar, including melting it in water as soldiers often did, and hints at a future recipe video.
01:19Full Transcript
[00:01] Второй мировой войны, который был специально разработан так, чтобы иметь неприятный вкус. Неплохо, но и не отлично. Дело в том, что в 1930-х годах капитан Пол Логан хотел разработать аварийный рацион для американской армии и решил, что шоколадный
[00:14] с компанией Hershey, чтобы создать богатый питательными веществами шоколадный батончик, который следует употреблять вкус это блюдо было лишь немного лучше вареной картошки. В общем, не ужасно, просто нормально. Разработанная ими формула включала какао и сахар,
[00:29] как в обычном шоколаде, но с добавлением какао-жира, сухого молока и овсяной муки. шоколада до тех пор, пока он не нагрелся до 49°C. Затем они добавили немного ванильного ароматизатора и гидрохлорида тиамина, или
[00:42] витамина B1, чтобы предотвратить бери-бери. Из-за этих добавок, а именно овсяной муки, текстура шоколадного батончика получилась очень твердой и немного зернистой, вероятно, поэтому на коробке было написано, что его нужно есть медленно, примерно в течение
[00:54] получаса. Солдаты говорили, что это был довольно паршивый шоколад, но в чрезвычайной ситуации он оказался настоящим спасением. В отличие от обычного шоколада, его нельзя было разливать, поэтому его приходилось вручную прессовать в формы объемом 4 унции . Затем его заворачивали в
[01:06] целлофан и помещали в коробки, покрытые воском, а в конце концов даже наносили тонкий он сохранял свою форму. Должен сказать, хотя текстура и не идеальна, вкус не ужасный. А когда я растопил его в воде, что часто делали солдаты,
[01:19] поскольку солдаты носили их с собой месяцами, прежде чем поесть, может быть, мне стоит Чтобы узнать больше об истории пайка D, подписывайтесь на мой канал на YouTube, и я выложу этот follow me on YouTube and I'll put this recipe on Tasting History channel.
