Now you see it, now you don’t. If you received an email from the makers of Kraken Rum about an “under-wraps party” on March 9 at a secret New York City location and you haven’t yet RSVPed, don’t bother. The event (which is being held at Lavan 541 in Chelsea) is now closed and accepting no more reservations.
Not all is lost, however. If you click on this link, you will be redirected to a page on Drizzly, where you can get a $5 discount on a bottle of Kraken Gold Spiced Rum.
I know: This is a little like getting the proverbial all-I-got-was-this-lousy-t-shirt t-shirt.
Hershey Introduces Plant-Based Chocolate
Hershey has been busy, busy lately. In anticipation of International Women’s Day — which, nota bene, is today — the company came out with a limited-edition offering of “HER for SHE” bars chocolate bars.
Yesterday the company announced the imminent release of a plant-based version of its Reese’s Peanut Butter Cups, to be followed in April by a vegan variant of its signature chocolate with almond bars.
Both products will be made with oats rather than with milk — which raises a question about the flavor. Many chocolate lovers (yours truly included) detect a slight sourness when biting into Hershey chocolate. Some have described it — not inaptly — as reminiscent of vomit. Although the History Channel series “The Food That Built America” claimed in an early episode that Hershey chocolate has always been processed using sour milk, that story has since been debunked. However, as Julie Nariman, a researcher at Penn State University acknowledges, butyric acid, which naturally occurs in milk, is present in Hershey chocolate, giving it a rancid, or “goaty taste.” So, will substituting oats for the milk eliminate that unpleasant, albeit characteristic, aftertaste?