European vs. American Chocolate: What's the Difference?

  There is great debate on European versus American chocolates: is one better than the other? However there is no debate. Neither European nor American chocolate can be considered better, it’s really just a matter of taste preference.  

To distinguish between American and European chocolates, there are four major differences you will find. One is the cocoa content. The United States requires a lesser percentage cacao in their chocolates, ten percent to be exact, while in Europe anything considered “chocolate” is twenty percent or higher. For example, if you were to compare a Hershey bar made in America versus a Cadbury Dairy Milk bar made in Europe, you would find a significant taste difference. That’s because those Cadbury milk bars contain 23 percent cacao in comparison to the American-made Hershey bars, which contain only eleven percent cacao, resulting in a much darker, richer taste in the Cadbury bar.  

The second major difference is sugar content. As a result of American-made chocolate having lesser percentage cacao, there is a higher sugar content. That’s why Americans are usually known for their lighter, sweeter milk chocolates while Europeans consider their chocolates to be almost bitter as a result of the low sugar content.

Fat content is another distinguisher between American and European chocolates. When adding cocoa butter and cream to their chocolates, Americans and Europeans differ in both the amount and the fat content. European chocolates, with their smoother, richer flavor, use European butter and cream, which has a higher fat content. To accentuate the smoothness of the chocolates, Europe also uses more cocoa butter, further accentuating the difference in taste.  

Finally, there is a difference between where Europe and America get their cocoa beans. American chocolatiers tend to use beans from South America, while Europeans, such as those in Great Britain, often use beans from West Africa instead. Different beans do result in different flavors, so depending on your palette one type of bean may taste better to you than another.  

Thus, there really is no debate between whether American or European chocolate is better; it is really only a matter of preference. American chocolates are lighter and sweeter; using a smaller variety of ingredients like caramel, almonds, peanuts, and chocolate cream. European chocolate, in comparison, is darker and richer. Its ingredients could be anything from fruits, nuts, spices, and herbs, to caramels, ganaches and more. It’s up to you to decide which you like better!

Want to try out our European and American chocolates?  Or maybe explore them in a Virtual Chocolate Tasting?  We got you covered!

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  • Another major difference between American Milk Chocolate and European Milk Chocolate is that American Milk Chocolate uses fresh milk that leaves slightly sour after taste because the milk was left to sour overnight.European Milk Chocolate uses powdered milk.

    Kyle Chang
  • There is no “best” chocolate. It is purely based on what the individual prefers. To the snobs who are clueless about what is available and made in America, I will tell you this: There are more chocolatiers in the USA than in all of Europe combined that make high quality chocolate despite the amount of cocoa used in the making of CANDY, as ALL chocolate bar is considered a form of confection. I find your comments to be extraordinary in ignorance about what you are talking about. What one person likes someone else will dislike and there is nothing wrong with that what-so-ever. Tone down your snobbery and educate yourself further before you run on about how horrible something that is unique to the individual. Your opinions are great but the justifications you use to back them are really showing your ignorance.

  • “Thus, there really is no debate…”
    Appreciate some of the info in this post, but clearly the author lacks taste buds. As an American who’s eaten chocolate from Europe, Asia, and North America, I can state that “regular,” every day, grocery store chocolate in the US is far inferior to what’s processed overseas. Seriously, who eats Hershey’s?!? Sadly, I’ve not tasted the “source” choco produced directly from Africa or S. America. However, American food production standards are often much lower than our transatlantic/trans-pacific neighbors. Other N. American chocolate is also poor quality, perhaps excluding parts of Canada.


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