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TFA is about milk chocolate; but British dark chocolate is also distinctive. I think there's probably just a lot more sugar in it than in Belgian or Swiss brand

TFA is about milk chocolate; but British dark chocolate is also distinctive. I think there's probably just a lot more sugar in it than in Belgian or Swiss brands. It's been decades since I tasted US chocolate; so, no comment on that.

ghusto 3y ago
It's because it's not technically chocolate. Or at least this was the basis for the "chocolate war" of Europe: https://europe.wisc.edu/outreach-opportunities/european-union-chocolate-simulation/great-european-union-chocolate-battle/ https://europe.wisc.edu/outreach-opportunities/european-unio...
dorfsmay 3y ago
I too was surprised, I was really surprised by this statement and would love to see more data on it: > while adding vegetable fats to chocolate is something that is a unique practice among British manufacturers, these fats are tasteless, so they're unlikely to be contributing.
- peterashford 3y ago
  That interested me, as well. Where I live, Cadbury chocolate was the go-to option for chocolate. I remember the switch to them using palm oil - I hated it. Stopped buying their product after that.
  - dorfsmay 3y ago
    You switched because of the change in taste? Texture? Environmental or philosophical concerns? Health concerns (does palm have more saturated fat than cocoa?) I remember reading that Ferrero tried to switch away from palm oil but never managed to recreate the taste and texture and all tests showed that people did not like the alternatives, so Ferrero kept it and invested in ethical palm instead.