Why is Chocolate from other countries so much more tasty?

Question

Why does chocolate made in the US taste fake and waxy but chocolate from other countries is so tasty and delish? Like Germany, Sweden, and beyond!!! They have wonderful chocolates.

Answer 1

There are excellent chocolatiers in the U.S. as well, who more than measure up to any standard. (Jacques Torres, Maribel etc.) In New York alone, there are at least 12 new chocolate boutiques, all of top quality. Some say Chocolate is the new coffee, with bars opening up.

But you are right. Commercial chocolate in the US sucks. Why?

1. Most American beans are African or Asian. These are not as fine or high-quality as those from South America (notably Venezuala, which has the best). Worse yet, commercial chocolate makers in the US often use artificial chocolate flavoring in order to cut down on cocoa.

2. Good chocolate slow-roasts the beans. Bad chocolate uses a 'quick-roasting' process, which affects the taste.

3. Cocoa butter is the pillar of chocolate. A bar should contain 25% of it. It is often replaced with hydrogenated oils, palm oils and/or lecithin. Many producers do this to a degree, and a little lecithin is fine as cocoa butter becomes brittle at cold temps. However, if done wrong, taste, texture and quality suffer. Cocoa butter is a beautiful, special ingredient with flavor. Hydrogenated palm oil is yucky.

4. The sugar content in U.S. mass-produced chocolates is generally higher. Aside from the taste, this changes the texture of the chocolate making it less 'creamy.'

5. "Conching" is the process of mixing the chocolate ingredients. Think of a dough machine or an egg beater. The longer this process takes, the finer and more velvety the chocolate becomes as sugar crystals are broken down. Cut this short and your texture will suffer.

All chocolate companies -even Hershey- have different grades of product. Much-maligned Hershey also owns Scharffen Berger, one of the better chocolate makers. But then, who cares about those silver kisses?

Answer 2

The USA puts more additives into a lot of our foods so that it will have a longer shelf-life. Some of these additives add to the "waxy" texture and "fake" taste. European chocolate is produced with no or little additives, as people in Europe shop for their food every few days, and do not stock up on foods as we do here. You can find some small companies in the USA which produce "homemade and handmade" candies which are also very good, they are just not as widely available. Good chocolate, especially dark chocolate rocks. Have a good day!

Answer 3

I doesn't matter which country the chocolate came from. It matters how it is made. I ate some chocolate in Korea and it tasted like I was eating a candle. Other chocolate I ate was really good.

Answer 4

Being that i develop into born in Brazil i visit could desire to assert that Brazil has the fairly some superb cakes interior the planet. of course Italians and French do it nicely, too. Oh, and those Polish human beings could make some mean candies besides. Take care!

Answer 5

In the US strong food industry concepts include long shelf life.The food in the US is made to last a long time and still be edible. In Europe people are more concerned with quality than shelf life.

Answer 6

It isn't always.. I've tried a lot of French chocolates that I didn't think was as good as plain old Hershey's. But I've had some delicious kinds from (surprisingly) Spain.

Answer 7

same reason why beer from america is like fermented sewer water, companies in the USA will do anything to make the extra buck, the lesser quality is passed unto us and we accept it for some reason

Answer 8

usa puts more wax in to hold the shape

Answer 9

I...just....DISAGREE with your statement!!!