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!
26 comments
I tried the chocolate made in New Jersey by Pig Out and Sons, and I must say, Hey! How youse doin’?!!! Other than that, I find no difference whatsoever between homemade sadness and the rich, gooey stuff we find when studying prehistoric post-Soviet hegemony in eastern Europe. Thank you, and good day to you, sir.
Chocolates in Mexico and Latin America are much less sweeter than American, except for the American brands manufactured in Mexico. The first time I tasted an American chocolate, my throat closed because of its sweetness. But it is unfortunately the same with pastries, and other desserts. For those who were not raised with American sweets, these are are chokingly sweet with minimum flavor of its other ingredients Maybe this contributes to the fact that the US is the leading developed country with Diabetes.
Nice Blog about European versus American chocolates!!!
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