Could be a brand or just a type of chocolate
The stuff from when I was a kid. Chocolate at some point changed. Its still good but not as good. Could be in my head or maybe its like the banana thing,
Depending on where you live, it probably has changed. Especially if you’re in the US.
Basically, chocolate has been getting a lot more expensive. Rather than raise prices, a lot of companies have figured that consumers are more sensitive to changes in price rather than changes in quality or size.
A lot of American brands seem to be reducing the amount of actual chocolate in their “chocolate(y)s”, and reducing the size. There’s only so much they can reduce the size before people notice, so most of their cost savings comes from reducing the amount of chocolate.
Try some European chocolate if you ever miss the good stuff. Imported, not just European brands.
A lot of chocolate in the US can’t legally be called chocolate in Canada. A lot of chocolate in Canada can’t legally be called chocolate in the UK. And a lot of chocolate in the UK can’t be called chocolate in some continental European countries (though I don’t know how the scale continues from there, lol).
A lot of brands have stopped even using the word “chocolate” to describe their product. Anything that has a “chocolatey coating” does not actually have real chocolate.
we need that labeling. chocolate like food product.
removed by mod
That’s unlikely. Stainless steel is not even that strongly magnetic. The amount that’d have to be in the chocolate would cause the fabric to close within a few months for all the machines having been ground to dust.
removed by mod
Lindor Hint of Sea Salt Dark
Nothing from Hershey’s, Nestle, or Mars, that’s for sure. Shits so waxy and bland. At least as far as chocolate goes. I don’t mind their candy bars so much, but I couldn’t tell you when the last time I had candy was.
I like the kind of chocolate that gives you HP when you eat it, like in Secret of Mana
Nothing like the honey at higher levels.
Anything that’s at least 50% cocoa.
Tony’s and toblerone are probably my favorites rn, i love how creamy they are
There was a small chocolatier in Santa Cruz named Mutari Chocolate House that had the best 100% cacao chocolate bars I’ve ever tasted. The flavor was so complex and delicious. Just bordering on bitter, but not quite there. Unfortunately they closed down and I’ve never found 100% chocolate as good as theirs. 85% from the grocery store is the highest I’ll go, because the 100% you get there is blegh.
Dairy Milk marvellous creations. S tier chocolate
Lindor. So good.
Dark chocolate here in the US. Also like unsweetened chocolate in savory things like chili.
The fruit and nut Cadbury in England.
I thought I liked dark chocolate then all the studies came out about certain brands having lead. After checking the brand I guess I just liked lead.
In general dark chocolate. more specifically the dark nougat from Sees candy.
I like really dark chocolate. The kind so dark that not even light can escape its gravitational pull.
Non dairy! All the best chocolate is non dairy. I didn’t realize this until I was on opioid pain meds for a few years and had to get off dairy entirely. All the American crap uses cheap milk fat as a filler. Once I started only consuming chocolate that is non-dairy the difference is substantial. Anything is pretty much great if you simply use this trick. The easiest way is just look for vegan marketing. All vegan deserts are best, seriously, and I’m no vegan.
I still follow my food rules like, I don’t eat in a chemistry lab storage cabinet, and all flavorings are, at best “strawberry from a beaver’s butt gland” level of natural. If you are not familiar with the reference, there was a 60 Minutes episode 10-20 years ago on the flavorings industry. One of the highlight remarks was the origin of
naturalstrawberry flavor… I consider all additive flavorings of any kind as drugs. Not in a tin foil hat sense, but more of a ‘Madd Hatter CEO has no ethics’ and makes a junk product with no real value sense. I’m not eating chocolate flavored sawdust.If you’re American try other countries chocolate. Not something like Cadbury you buy at Walmart, but go to an international grocer or pay for a box of chocolates and have them shipped to you and eat them over the next 3 months. Most American chocolatiers try to mimic Hershey flavor because that’s what’s most popular.
I don’t agree. I’m Norwegian though, so there is a bit of a difference in how our chocolate is made with regards to additives. Our Milk chocolate is the shit! Additives to it is also great, but they come in the form of actual pieces of dried fruit or salted corn chips, tiny pieces of fudge, brownies etc, etc.
Freia milk chocolate is the shit. Especially the one with salted almonds.
In continental Europe (except Benelux) I find milk chocolate often gets too sugary, while dark chocolate is usually more expensive but maintains a high quality. I have never been to the US, but I am inherently sceptical of what they might pass as chocolate over there.
As far as Norwegian chocolate goes, I share my favourite chocolate with a lot of senior citizens: Mokkabønner are amazing. Dark chocolate beans with a hint of coffee, amazing with a cup of java in the morning.
Oh yeah, mokkabønner are awesome! And I don’t really enjoy dark chocolate that much in general. I get really sad every time I have gotten Kremtopper by accident. Why are those boxes so damn similar anyway? And often stocked in the same shelf as well…
I live near a bunch of Polish immigrants and now my partner and I are convinced E. Wedel chocolate is better than any of the typical American brands. It’s so good.
