Chocolate Ingredients in Europe vs America: What Makes European Chocolate Smoother and Creamier
So here is the little drama in your hand. One square from a French bar slumps silkily on your tongue in three seconds. A “chocolatey” U.S. candy button survives a whole car ride, then tastes a bit like candle. It is not your imagination and it is not romance. It is fat chemistry, labeling law, …












