Which is odd, because to us Brits and to Europeans, essentially all American mass-produced chocolate tastes and often smells like vomit.
ETA: I am making no claims that Cadbury Dairy Milk is world-class chocolate, by any means (though I dislike Belgian chocolate even more). It's quite cheap and slutty chocolate, which is a small part of why we like it. But internationally, you guys have the worst chocolate, hands down. Nobody thinks it's better but you guys.
ETA2: I should add that I think one of the post-US-acquisition Dairy Milk recipes, the Marvellous Creations Jelly Popping Candy bar, is the best thing they've made in a generation, and I include in that the gorgeous Australian-recipe Caramilk that they tried to make a thing here and largely failed at.
Yes. American chocolate doesn’t really taste like any cocoa beans were invoked in the process at any point. It’s like chocolate would taste like if Ronald McDonald had invented it.
I am not a fan of American mass-produced chocolate, my favorite chocolates are: (1) Lindt 90%, (2) Aldi's store brands which are European quality at a very affordable price and (3) some smaller scale brands like The Endangered Species Chocolate Company which again is tasty and well priced
I am no fan of Hershey but I usually don't find it disgusting [1] but everything about Cadbury turns me off.
I knew someone who started her own artisan chocolate company and she was quite eloquent about how other chocolate brands do it wrong, particularly using lecithin as an emulsifier which simplifies the production process but doesn't give the best quality.
[1] Right now the thought of chocolate, peanut butter, shortbread cookies or anything like that turns my stomach even if I'm hungry because I'm tapering a medication which causes weight gain and dropped about 10kg in 4 weeks.
Personally I dislike Lindt in every way: they have dodgy safety and labour standards and are verboten in my house.
Supermarket stuff: Tony's Chocolonely salted caramel (from the Netherlands) is super, and Ritter Sport Cornflakes is nice. Lidl has a white chocolate I could eat in huge quantities and I don't even really like white chocolate that much.
For British brands — Duffy's and Damian Allsop. I think Damian Allsop's water ganache chocolate is possibly the best in the world.
They relatively recently essentially doubled in price in Lidl in the UK.
Some sort of confluence of Brexit and cocoa prices must have fundamentally broken Lidl's ability to purchase Ritter Sport in huge bulk and discount it.
I managed to use it as a brief entreaty to the chocolate cortex of my will-power-less brain that I should maybe not buy it again because it's now too expensive.
Cadbury always made me want to gag -- I don't think it ever met the strict definition of "Chocolate". But I'm a Yank.
Which is odd, because to us Brits and to Europeans, essentially all American mass-produced chocolate tastes and often smells like vomit.
ETA: I am making no claims that Cadbury Dairy Milk is world-class chocolate, by any means (though I dislike Belgian chocolate even more). It's quite cheap and slutty chocolate, which is a small part of why we like it. But internationally, you guys have the worst chocolate, hands down. Nobody thinks it's better but you guys.
ETA2: I should add that I think one of the post-US-acquisition Dairy Milk recipes, the Marvellous Creations Jelly Popping Candy bar, is the best thing they've made in a generation, and I include in that the gorgeous Australian-recipe Caramilk that they tried to make a thing here and largely failed at.
Yes. American chocolate doesn’t really taste like any cocoa beans were invoked in the process at any point. It’s like chocolate would taste like if Ronald McDonald had invented it.
I am not a fan of American mass-produced chocolate, my favorite chocolates are: (1) Lindt 90%, (2) Aldi's store brands which are European quality at a very affordable price and (3) some smaller scale brands like The Endangered Species Chocolate Company which again is tasty and well priced
I am no fan of Hershey but I usually don't find it disgusting [1] but everything about Cadbury turns me off.
I knew someone who started her own artisan chocolate company and she was quite eloquent about how other chocolate brands do it wrong, particularly using lecithin as an emulsifier which simplifies the production process but doesn't give the best quality.
[1] Right now the thought of chocolate, peanut butter, shortbread cookies or anything like that turns my stomach even if I'm hungry because I'm tapering a medication which causes weight gain and dropped about 10kg in 4 weeks.
Personally I dislike Lindt in every way: they have dodgy safety and labour standards and are verboten in my house.
Supermarket stuff: Tony's Chocolonely salted caramel (from the Netherlands) is super, and Ritter Sport Cornflakes is nice. Lidl has a white chocolate I could eat in huge quantities and I don't even really like white chocolate that much.
For British brands — Duffy's and Damian Allsop. I think Damian Allsop's water ganache chocolate is possibly the best in the world.
When I was living in Germany I could swear by Ritter squares but they are crazy overpriced in the states for what they are.
They relatively recently essentially doubled in price in Lidl in the UK.
Some sort of confluence of Brexit and cocoa prices must have fundamentally broken Lidl's ability to purchase Ritter Sport in huge bulk and discount it.
I managed to use it as a brief entreaty to the chocolate cortex of my will-power-less brain that I should maybe not buy it again because it's now too expensive.
But now I've mentioned it...
Probably cause we put a chemical in it that smells and tastes like vomit. Wikipedia says it's butyric acid.
It takes a sophisticated palet to appreciate vomit chocolate, and if it's not from Hershey, Pennsylvania then it's just tangy candy