Why is everyone else’s chocolate better than ours?

I recently was in Montreal for a week for a team meetup, when I had the distinct pleasure of having a Kinder Bueno for the first time. It’s almost like a KitKat with Nutella in the middle, but better than that even.

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This was not my first experience with Canadian chocolate, as my friend Shanta brought Coffee Crisp to WordCamp Milwaukee, and it was revealing. I can’t exactly explain what makes non-US chocolate better, but I think it’s not as sweet as ours. It seems creamier.

All I know is that Kinder Bueno and Coffee Crisp are amazing, and you should try them.

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2 thoughts on “Why is everyone else’s chocolate better than ours?

  1. “I think it’s not as sweet as ours. It seems creamier”

    ^ Exactly! I read once that the EU requires a certain amount of actual chocolate in theirs and the US is more lax, so we end up with more plain ol’ sugar instead. Even the Kit Kats & M&Ms are better in Holland.

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