Oh yeah, I remember Galaxy being suggested to me by my host as being better. I skipped it for some reason. Ah well, missed opportunities.
Yup. Can almost guarantee it to ya lassie. Growing up in the US chocolate was nasty. Never liked it. Then I came to England and experienced pure heaven.
If you can’t find anything good and proper drop me an email with your address, and an idea of what you might like, and I’ll send you some goodies 
I’m American, haven’t been out of the country for many, many years, and I’ve had white chocolate Kit Kats. And dark chocolate, too. They were only available for a limited time, but I sometimes still see them in smaller gas stations.
Hershey’s distinctive chocolate tatse can be accounted for by the fatc that Hershey’s burns it’s cocoa beans.
yes, burns them.
Y’all might want to check out a very interesting book on the various chocolate/candy companies.
It’s called The Emperors of Chocolate: Inside the Secret World of Hershey and Mars by Joel Glenn Brenner
IMO, Galaxy mings. It’s far too sweet (even sweeter than Cadbury’s) and has barely any cocoa in it AT ALL.
Personally, I think that Cadbury’s strong point is the variety, rather than specifically the quality of their product; their chocolate is actually rather low in cocoa solids, even ‘Bournville’, their dark chocolate offering is (IIRC) only 40%.
Of course, I still wouldn’t consider the quality too poor to be edible, but I’d sooner have Green & Blacks anyday.
So, I guess this is NOT a thread about beavers who failed to achieve.
I like Cadbury, and live close to the factory discount store where I can get the few English types not generally available in Canada. I’m a big fan of the Amazon Brittle and the Truffle bars.
Pepper Mill loves the UK version of Cadbury’s chocolate, and hates the US version. Anytime I’ve gone to the UK or Ireland I’ve bought as much of the Cadbury’s bars as I could get my hands on, and dole them out to her.
For myself, call me a chocolate lowbrow, but I like Hershey’s chocolate. The Hershey’s chocolate tour has gone downhill, though – they used to take you right through the actual factory and let you watch the conching process. And at the end of he tour you got free samples. Now you only get a film, and no samples.
It is possible to get good chocolate in the US, but you really have to know where to look for it.
British Cadbury choccy bars are the fuckin best. The best, I tell you. Topic, Boost, Flake, Double Decker, Curly Wurly, Lion (made by Nestle, I know). Man oh Manischewitz they are good. They beat hell outta the merkin ones.
And thanks to Mr. Blue Sky for the obligator Richie Rich reference.
Mmm… mall toilet seats…
Oh, I’m sorry, were you saying something?
We should have an international chocolate swap.
Hershey’s distinctive chocolate tatse can be accounted for by the fatc that Hershey’s burns it’s cocoa beans.
Worked in the Hershey plant for 5 years(vested) before I looked for ways to smuggle in unregistered semi-automatic firearms to indiscriminately cure co-workers of stupidity. But I seem to recall that we called it roasting the cocoa beans.
And yes, I’m in a much better place now.
Topic is made by Mars I think.
Galaxy chocolate is smoother and creamier in texture than Cadbury’s. According to my tutor at university, whose husband was the manager for all Galaxy chocolate products (at Mars UK or wherever - god what a GREAT job!!) it’s because they mill the cocoa very very fine, much finer than other brands.
My guess is that Lindt does something similar, because their chocolate is very very creamy and smooth. Much smoother than Toblerone, for instance, though I love both brands.
So if a UK mars is like a US milky way, what’s a US mars bar like?
You say that like it’s a bad thing! Come on! What could be better than a chocolate blowjob?? 
Hershey’s chocolate is a Unique chocolate taste. Its of a different formula than European chocolate. We here love it.
Tell You What: how about You don’t have to explain Shepard’s Pie, Hagis, and Kidney Pie, and Blood Pudding while We don’t have to explain Hershey. Deal?
As for Cadbury Cremes, I’ll make you another deal: We’ll trade all existing US Stock of Cadbury Cremes (the eggs with goo in them) for all existing European stock or Hershey Chocolate. Ratios to be 1:1 per metric ton. The only stipulation I ask is that you not drop the surplus chocolate eggs on Iraq, as the civilian population over there has suffered enough…
Which “we” are you talking about? This thread was started by an American who apparently prefers British and European chocolate over Hershey and most of the negative comments about Hershey have come from other Americans. I’ll trade you a half-eaten Hershey bar for a clue. Deal?
Real Cadburies in America…
If you have any, try your local Indian grocers, the Indian grocers in Silly Koan Valley often stock imported Cadbury chocolate, and at the best prices arround.
Cheers, Bippy the Chocoholic
(by this post I am not suggesting that Cadburies chocolate is the best chocolate available, only that it is much better than Hershey’s rubbish)
I had the same experience: about a decade ago, I went to England, and was delighted by their fruit&nut Cadbury bars. They were so damn good, and they reminded me of treats my grandfather used to make for us when we were children.
I got back to the states and bought one of those bars. Nasty nasty nasty!
If you’re looking for good chocolate in the US, Ghirardelli’s is of course a great way to go. They’re not the world’s best chocolate, but they’re definitely high-quality. I use them for all my baking.
For candy bars in the states, I’m partial to the Symphony toffee bars. They are, I think, on par with Cadbury’s for quality.
Daniel