Eating Norwegian chocolate for the first time in six months.
To this day, I still don't understand why foreign European chocolate is largely inferior.
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It's hard to quantify a quality, but:
- Richer in taste compared w/non-boutique chocolate brands elsewhere.
- Ingredient quality. It's a sugary mess as any other chocolate, but it tastes less... artificial?
American chocolates are usually made with a different type of milk than foreign chocolate due to America's old dairy subsidies.
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Norway has subsidized agriculture much like the US, but vastly better quality control, standards etc. for farmers.
The downside is we have very few native vegetables. Not much can grow here. Might change with the weather, after the 50-odd years of climate adjustment chaos.
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I believe American chocolate is made with spoiled milk as opposed to reg milk or cream. Check me on dat doe.
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hmm “American chocolate” is a lot of things... bet you can find the same diversity in quality (artesanal to hersheys crap) that you can find in any other country
for me, the real blasphemy is chocolate itself. taking raw cacao, subtracting magic fats, and adding unnecesary crap
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