Why does chocolate from Europe taste so much better than American brands?

Answer 1

Not only that, but Americans usually prefer value over quality.

For example, let's take the standard Hershey's bar. It only costs a few cents to make, and can be sold for less than a dollar while still keeping a great profit margin. Good European chocolate uses top-quality ingredients and tastes much better, but it costs significantly more to produce and must be sold for several dollars to make any decent level of profit.

Answer 2

I guess it's the kind of fat they add and how that is done. In Switzerland they use cacao butter and it has to be stirred for at least 6 hours to be creamy. And for getting that real "melts in your mouth effect" it better be stirred for a bunch of hours longer, I think for the better chocolate more than a day. Also the quality of beans and cacao butter can change a lot and so it depends on how much trouble the company takes.
I also think it depends what you prefer what you are grown up with. I got the impression that Americans generally prefer darker chocolate while a lot of Europeans prefer milk or creamier chocolate. Most Americans seem to be quite happy with the chocolate on offer.
And there are apparently a bunch of American recipes which call for mixing paraffin wax with chocolate, I don't think you'll find many european recipes even contemplating that. I don't know what Hersheys does, but it does taste like they put paraffin in there...
My impression is not that it is an American versus European thing. I think English chocolate is no good either. So for some reason it must have to do with growing up with English as a first language?

Answer 3

There are some good American chocolates, Most though use inferior cocoa to produce their chocolate. In America it's all about profit, profit,profit. In Europe, they take great pride in producing a superior product.

Answer 4

Personally, I prefer American chocolate. European chocolate is very dense, and very creamy. It tastes like half and half.

But to answer your question,

1)European chocolate uses alot less sugar
2) They use a larger percentage of actual cocoa powder
3) Some Euro candy has alot of cream in it, while some has so little that its like dark brown and looks just like dark chocolate.

I know Nutella is a Euro chocolate, and is quite popular. Alot of people eat it on bread with soft cheeses.

But give me good old Hershey products, the best selling chocolate on earth. Hershey kisses, Mr. Good Bar, and Crackle.
Let's not forget Nestle, and Russel Stovers.

Answer 5

Because in Europe chocolate making is an ART, in North America it is an INDUSTRY.

Answer 6

Because while the source plant comes from the Americas, it was first made into a sweet candy in Europe. They've been perfecting their recipes ever since, and America started making it that way as information filtered back over the ocean.

Short answer: more experience

Answer 7

Coz US is one country but in Europe, every coutry has hundred types of chocolate.

Answer 8

Because Europe is a better continent :p

Answer 9

the cows are happier

Answer 10

because ours is made in china