Butyric acid is very complimentary to chocolate, when used in the right proportions. Hazelnut-chocolate spread tastes rancid to me when fresh in the jar, which

Butyric acid is very complimentary to chocolate, when used in the right proportions. Hazelnut-chocolate spread tastes rancid to me when fresh in the jar, which I chalk up to substandard ingredients and handling (I can tell because Ferro Rochet hazelnut chocolates go bad very quickly, but they do taste fine fresh). Disliking butyric acid in chocolate is instead a matter of taste. It's very important to acknowledge the distinction.