Don’t snicker or give me the kiss off: European chocolate is the best. (Scroll down to check out my stint as a Belgian chocolatier.)
What do Belgium, Switzerland, Ecuador, Germany, United Kingdom, and Italy have in common? They are the countries reputed to make the best chocolate. IMHO, after traveling to (and tasting chocolate from) premier chocolate makers in all of them, I agree, with Europe taking the top prize.
What makes European chocolate taste better than its USA counterpart? After doing some research, this is what I discovered.
First, European chocolate is—technically speaking—creamier. Euro chocolate requires a minimum of at least 14% dry milk solids; in the US, the minimum is 12%
European chocolate is also slightly richer because it’s required to be at least 3.5% milk fat. In the US, the minimum is 3.39%.
European chocolate also has a higher requirement for cocoa content, the ingredient that gives confections their deep, chocolatey flavor. Note: some argue the definition of “cocoa content” used in each region is debatable.
These differences may seem slight, but together they add up. Plus, remember these are just minimums. Given that 16 of the top 20 chocolate-consuming countries are European and Europeans consume 40% of the world’s cocoa, I’d argue it isn’t a huge stretch to say their standards for chocolate are likely higher overall, affecting everything from high-end chocolate to budget grocery store picks.
Also worth noting? When it comes to the American chocolate standard-bearer (hey, Hershey’s), some say the perceived difference in chocolate quality may come from its use of butyric acid. While it makes chocolate last longer on grocery shelves (and the bottom of your backpack), it also gives it a “tangy” flavor that many chocolate fans find off-putting. (While Hershey’s has never shared its exact formula, it’s acknowledged throughout the industry that the company uses butyric acid in its products.)
I rest my case. And if you’re currently Googling the nearest Lindt or Kinder retailer, my work here is done.
Before I go…
For what it’s worth, my favorite chocolatiers are Teuscher (Zurich), La Maison du Chocolat (Paris), Butler’s (Dublin), and Zaäbar (Belgium).
I spent a brief stint—okay, one day—working at Zaäbar as a chocolatier as part of an Amazing-Race style competition. (A chocolatier makes confectionery from chocolate. Chocolate makers create chocolate from cacao beans and other ingredients.)
Of course I made a plane and a car! What did you expect?
They even ended up in the window. I think it was a pity placement.
