I met a couple at K-mart a few years back and they were buying a trolley full of chocolates, we started talking and they said they were going back home to America in a week and they needed to stock up, they were sending the chocolates home, because the chocolate in Australia tastes a lot better than the stuff they got in America. What's the difference? Has anyone else found this?
2006-11-13 00:26:01 · 6 answers · asked by Midnight Runner 4 in Food & Drink ➔ Other - Food & Drink
It's basically the level of cocoa in it, versus the amount of milk and sugar. Having lived in London, I found their Cadbury's too sweet and creamy. It left a layer on the tongue after. I don't really believe that it should have been sold as chocolate because it didn't have enough cocoa content and too much sugar! Same in US. Their chocolate is made mostly from compound chocolate (the kind you use for baking etc) and also doesn't have enough cocoa in it. I guess it also comes back with what you grow up with. In both US & London, to get decent chocs I had to go for the Godiva or other good Belgian or Swiss brands (mega bucks in US!!), or go to the Aussie Shop in Covent Garden in London which stocked all good aussie chocs such as our Cadbury's, violet crumbles and twisties etc...
2006-11-13 23:57:38 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The chocolate in America (Hershey, etc.) really does taste awful compared to the stuff you can find overseas. But I'm surprised that they couldn't find the exotic chocolate in a store here, because I can find all kinds of international chocolate brands here in the grocery store. By the way, I've never tried Australian chocolate, could you describe it to me or tell me which brands are Aussie?
2006-11-13 08:29:49 · answer #2 · answered by ♪ ♫ ☮ NYbron ☮ ♪ ♫ 6 · 1⤊ 0⤋
Switzerland is known to have the best chocolate in the world. Curiously the produce no cocoa at all. Yet they manage to produce it to the best standards in the planet.
On the other hand, Mexico, place from cocoa is from. Has never been known for the best chocolate ever. Here it was initially prepared with water, while in Europe they started adding milk.
2006-11-13 08:38:44 · answer #3 · answered by sofista 6 · 1⤊ 0⤋
I dont know about Australian chocolate but I know when my uncle was living in America people over their asked him to bring cadburys chocolate back with him when he returned to the uk as they didn't like the American chocolate. I think some of it depends on taste tho as we all have favourites makes of chocolate.
2006-11-13 08:29:34 · answer #4 · answered by I~Love~Baileys 3 · 1⤊ 0⤋
i guess, most american chocolates are made from vegetable oil instead of cocoa butter. when i studied cooking in london, we always use couverture in baking. but when i returned to asia, it is difficult to source the same good quality chocolate in asia. then usually when you only have 1 kind of good chocolate. when you bake different kinds of chocolate cakes, they all taste the same.
2006-11-13 09:02:46 · answer #5 · answered by Anonymous · 0⤊ 0⤋
the difference is the changing taste in cream cheese
2006-11-13 08:28:07 · answer #6 · answered by Anonymous · 1⤊ 1⤋