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.
It's been decades since I tasted US chocolate; so, no comment on that.
https://europe.wisc.edu/outreach-opportunities/european-unio...
> 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.
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.