The CVS nearby has stuff like Lindt and Ghirardelli in an endcap on the candy aisle.
No, yes, no, yes, no.
See’s? Gack! I think that stuff is definitely third-rate candy. I think even Hershey’s is better.
Now, when I’m God-Emperor of Earth, licorice will be banned in all forms, punishable by poking with a sharp stick. OTOH, Mexican candy and the better stuff from Godiva and Ghiradelli will be on offer in my throne room. For the others, of course. I’ll have the Cadbury. The “charm” of dark chocolate is completely lost on me. Milk chocolate is it. Actually, not even that. I prefer white “chocolate” to all other kinds.
I don’t want to offend anybody, but I have a lot of Indian coworkers, and have learned to hard pass every sweet they bring back from home. Just nasty. The food, however… mmmm.
- on your list is gulab jamun. I love those. Whenever they’re available at my local Indian buffet, I get 4 - 6 as takeout and have them at home with an appropriately complimentary tea.
US Cadbury is now (last I checked, last year) made by Hershey. Which is like saying “Our steak house uses Taco Bell meat for the steaks”.
No, not at all. Look, Hershey does make a unique milk chocolate that some dont like. But they make many other products too, and they use Cadbury formulas in their cadbury products. They certainly dont taste anything like Hershey’s Milk Chocolate.
Yes you do.
I wonder if torrone gets stale fairly quickly compared to other types of candy. That could easily explain my disappointment with it.
I made a more or less side-by-side comparison across the border, and it was significantly different - and not in a good way.
I just ate the dog.
Before that, I ate the farmer’s wife. 
(Note: Some Dutch licorice is sold in cute “on the farm” shapes. :))
Maybe you should try these.
So, what chocolate brands do you like?
#2 appears to be Barfi.
I agree.
I saw a video on youtube of 2 women trying Australian lollies and chips. Americans trying Australian candy. They seemed to like most of it. One of them stuffed so much in, I was surprised she didn’t explode. 
Maybe these culinary explorers?
Overall they seem to enjoy a head-first charge into diabetes country.
[Warning to Australians - their first task is to try Vegemite, and they use Marmite! FFS. It gets better after that]
Ah, I think the one TRC4941 described was turrón del blando! AKA turrón de Jijona. There are other varieties of turrón, of course: turrón del duro (AKA Alicante) is a white brick with whole almonds inside and the large sides protected by wafer (keeps it from sticking to things), hard enough to count as a blunt weapon. Guirlache is also tough: it’s solid caramel with almonds and/or pine nuts. Those are three of the most-traditional varieties, there are many others and of course a lot of new ones get tried every year for Christmas. And while Jijona doesn’t get stale (turrón just doesn’t), I have to admit it may be my least-favorite kind; I don’t like the texture.
You know, when I previously wrote Spain had been through everybody’s kitchens it was meant as a joke, but the amount of sweets listed here that have a Spanish version is really large.
And they perhaps don’t taste exactly like English Cadbury. Cadbury is a cost-competitive international company with different formulations for different markets. They are squeezed on the high side by quality chocolates, and squeezed on the low side by Mars brands. People who want cheap chocolate don’t buy Cadbury, and people who want good chocolate don’t buy Cadbury.
In Aus they tried producing a premium brand, and people wouldn’t buy it because of the name. Then they tried to go down market, and faced a big market backlash. It’s a tough business.
I mostly buy directly from local chocalatiers But big brands I like include Frey, Lindt, Ferrero Rocher, Green & Black’s, Michel Cluizel, various Cadbury’s and Nestlé bars (the Crunchie and Flake already mentioned, as well as Aero), Toblerone, and the Terry’s Chocolate Orange.
I’m not a chocolate snob, it’s just that most American chocolate I’ve had tasted wrong, somehow. It’s similar to how American Coke tasted subtly wrong.
Yes, that’s them. The young woman on the left stacked away a lot of lollies. Her mum was a bit more restrained. I felt a bit sick just THINKING about putting away so much 
It is a pretty good video showing what a lot of local treats are, if anybody is interested. Because I’m a bit fussy, I don’t usually buy “foreign” treats unless I know what they are; if I don’t like them they’ll end up in the bin, and imports can be a bit pricey.
American here, not a fan of Hershey’s milk chocolate. The best chocolate I’ve ever had was from Columbia, and said “80%” on the package. I got it at Trader Joe’s, along with several others marked as high as 97%. I do think a bit of butter and sugar brings out the chocolate flavor though, like a splash of water in a good scotch it just opens it up.
Mrs. Green’s used to carry this hot chocolate mix with a name that sounded Aztec, I can never quite remember it. The box had information about their artisan chocolate shop, so it probably isn’t widely available. The stuff was absolute heaven, with a mix of spices that I’ve been trying to mimic ever since. Mrs. Green’s closed and I’ve never found it again, but that was the most delicious thing I’ve ever tasted.
It’s always surprising to me to see Europeans complaining about the sweetness of American candy. I’ve said the same thing about candy in Ireland. The fudge always tastes more of sugar and condensed milk than of cocoa. In the US, our fudge is meant to be the most overwhelmingly chocolate flavor of all. And the Cadbury’s milk chocolate tastes more like malt than chocolate. Overwhelmingly every cookie, candy or biscuit I tried in Ireland tasted more of sugar than any other flavor.
Lindt (German, I think?) does OK chocolate, and is available here in the better grocery stores. I especially like their dark chocolate bars with the raspberry filling, and the hazelnut ones.
I love all the Japanese Kit Kats, and wish I could try every flavor. Truly magical candy, to me, is that which captures authentic flavors. I don’t like the perfumey stuff. The one exception to this rule is cheap “banana” flavored taffys, like now and laters. I absolutely love that and have to ask a friend to hold it for me so I don’t eat the whole pound.
Second to the hot chocolate mix above is a proper Scottish toffee. It has to be just the right mix of lightly browned butter, golden syrup, and gently toasted almonds with just a hint of saltiness to it. I haven’t had a good one in decades, but I’m always hoping to find it. The toffee inside a Skor bar comes very close, but it’s hard to get past the chocolate to be sure. If I could only buy it in one pound blocks. . .
I’m surprised there’s not more talk about Ferrero Roche hazlenut candies here. Those may well be third down on my list of perfect candies. They were impossible to find in the US when I was young, but are in every drug store now.