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Jul 11, 2004 | 4:49 pm

#47

KathyWdrf

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Join Date: Aug 2001

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Quote:

Originally Posted by Vunder31

Someone told me this a while ago and I don't know if it's true, but this is what I heard:
During WWII, U.S. candy makers had to stop using fresh milk when making milk chocolate. Instead they had to use milk powder, which gave the chocolate a 'cheesy' taste. After the war, they started using fresh milk again, but people were used to the 'cheesy' taste and wanted the milk powder-based chocolate back. Milk powder is still used in the U.S. today, so that is why U.S. chocolate tastes different from European chocolate, which is made using fresh milk.

For a real chocolate experience, try the Michel Cluizel 'Noir Infini' (99% cocoa)!
http://www.chocosphere.com/Html/Prod...elcluizel.html

This could be very easily proven or disproven by checking the ingredients list on European chocolate bars. I swear I've seen powdered milk in the list on many of them. Unfortunately, I don't happen to have any chocolate bars handy at the moment, but no doubt many other FTers do!

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