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?
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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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yea those changes are crazy . visited two years ago exactly. 30+ C in Bergen. shorts & T-shirt in Tromsø. was expecting cool weather and got blasted instead
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just once, for the Tromsø Skyrace (from town to Tromsdalstind, then Hamperokken, and back) but didn’t finish it, so hoping to return someday
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That's awesome! And that's quite the race. I don't think I remember anything about that.