Why does cadbury taste different in america

You can still find the good British Cadbury in the US at specialty shops and even some larger chains. So, rejoice and move on, right? It is clearly within the reach of science and commerce to produce the superior Cadbury in the U. In fact, Cadbury UK ships the same chocolate base over to the U.

Tony Bilsborough, a spokesman for Cadbury-Schweppes in Britain, said his company ships its specially formulated chocolate crumb — a mash of dried milk and chocolate to which cocoa butter will be added later — to Hershey, Pa.

What happens next accounts for the differences. After consulting with chocolate manufacturers in each country, Cadbury tries to replicate the taste people grew up with, he said. In the United States, that means a bar that is more akin to a Hershey bar, which to many British palates tastes sour. A devastating admission of guilt from Cadbury there—they are dumbing down your chocolate.

Sadly, the poison of big corporate ownership is killing even the real Dairy Milk, too. Every few months, a British tabloid writes a version of this same story, as recently as March : Choco fans are very cross at Cadbury for bollocking up their Dairy Milk, which used to be absolutely legendary but is now rubbish.

So, how is it Europeans might find themselves disgusted by the taste? The answer lies in the milk used in both chocolates. No, not like dairy versus its rival alternatives in the milk wars. In the case of the battle of the best chocolates, it comes down to how dairy milk is preserved. Milton Hershey started his chocolate business in , and it boomed for nearly 35 years when he decided to make a change to the ingredients as competition ramped up through the early 20th century.

Instead of going for products that would boost the quality of the chocolate, which would ultimately raise overhead costs, Hershey went for longer preservation. In , the Hershey factory began introducing a process to the milk used in its chocolate that would extend the shelf life.

Known as lipolysis, enzymes are mixed into milk to help break down fats and lipids. We kick off with the UK version. The first bite is glorious.

It's creamy, sweet but not sickening, and the texture is smooth. The aftertaste is the best part. It lingers. Each time you chew, it becomes that much creamier. Next, to the US version. The first bite feels similar. But then we chew. There's no creamy taste, and our mouth fills with the taste of cocoa. The aftertaste is bitter, and we quickly realize that the raised top of the UK bar isn't for aesthetics — it makes the texture considerably smoother. To ensure we're not just being patriotic, we asked four other American tasters to try out each bar.

The results were mixed. One noticed no difference at all, one preferred the US bar, noting that it had a creamier aftertaste, and the remaining two preferred the UK version, claiming that it was significantly less bitter.

Ultimately, it comes down to the ingredients. The difference is subtle, but it's real. Loading Something is loading.

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