StonBurner

I'm a Neapolitan, customer and huge fan Norman! Thanks for the AMA. Also, your frozen delights don't get the credit they deserve in this AMA, big ups buddy!

Butyric acid is a byproduct compound formed from the anaerobic fermentation of milk fats. Incidentally, cheap chocolates use more of milk fats by volume, that's why their waxy AND why they have that almost noticeably "off" scent to them. The name comes from butter since this is where the compound was initially isolated from.

My organic chemistry teacher synthesized this in a lab and proceeded to break the vile it was in. The human nose is incredably attuned to this smell since it's a dead giveaway to rotten milk products- that anerobic fermentation aluded to above. Parts per billion are noticable, so when he broke it in a lab he pretty much broke the lab to lol. Hope that helps.

So true! I've bought your chocolates on dates, for birthdays and for a retirement party. There as much an edible form of art as they are a statement of esteem for the person you buy them for. : )

Kinda like that Apple update needed to ensure I can use all the coyly couched and monetized services/apps I never wanted in the first place, but now it comes with a slower processor I have no choice in either.

Ouch!