You people have clearly not experienced Indian desserts, which can get absurdly sweet. For example, take gulab jamun: it's basically a donut hole soaked in sugar syrup.
this post was submitted on 14 Nov 2024
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I prefer Nordic and Icelandic candy. Ammonium chloride covered black licorice is better than sugar coated high-fructose corn syrup.
Those are incidentally some of the happiest nations in the world. Depression is hardly an export.
https://www.weforum.org/stories/2018/03/these-are-the-happiest-countries-in-the-world/
My father's best friend was Dutch and he introduced me to their version, which they call Dubbel Zout. It's super salty (dubbel zout means 'double salt') and I cannot get enough of it.
But then I'm one of the few Americans who seems to love black licorice and hate the red variety.
Having been an immigrant in The Netherlands, lets just say that their licorice is an acquired taste (which I myself never did, so congrats for liking that stuff).
I don't think he gave me a piece expecting me to hate it, but he was surprised how much I loved it. I think I ate his entire supply while our trip to London (where he lived) lasted.
Sounds great! Never had Dubbel Zout, but I’ll keep my eye out for it.
Oh, and I totally agree that black is better than red licorice.
I love licorice too, the Panda one here in the US is very good. It's polarizing, I don't know so many people who like it but they all really like it, and it seems independent from the other flavors they like, some of my least adventurous eaters like it, and some of those with very broad plates don't like it.
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I rather be destroyed by a comment then to be obese and ruled by an orange deranged criminal convicted sex offender clown.
Jokes on you, some of have the unfortunate luck of getting to experience both
Dear America,
Sugar is not a flavour.
I agree with you, but I would also say, as a retort, that Marmite is not a food.
Not with that attitude
Marmite is a test of willpower.
Marmite is dingle berries in a brown anal paste.
That's being too kind.
I'll give you this one, most "European" milk chocolate tastes better when there's no lipolysis involved, which is common in Hershey's.
Then again, there's Chocolonely which blows the competition out of the water.
I heard of Hershey's just like other brands of American descent I was incredibly poised to try them (MTN dew, taco bell (this was the nineties, they weren't in Europe yet).
Travelled to America, tried Hershey's and spat it out, vile stuff.
Yeah it's not great. I grew up with it and even then I only like it on smores. And I'm sure that's more nostalgia than anything. By itself it's just gross.
I keep seeing this about chocolonely and I am starting to wonder if I had a bad bar of it. The bar I had was chalky, mealy, and honestly one of the grossest things I have ever had in my mouth.
Being honest, it's not worth calling home about it, but it's above par with everything else you may find on a candy store. It's mostly their free trade policies that's giving them so much hype.
That said, some people go nuts for certain candy bars that I'll rather lick dry cum out of a subway tile than eat one.
Lmao that's a visual
I've heard American chocolate tastes different because they originally used spoiled milk to save money and eventually people got used to the taste and it became the norm.
I think I heard that on either How it's Made or Modern Marvels
Not true. What it can happen is that some producers utilize lipolysis, which may cause the formation of butyric acid (AFAIK): https://www.psu.edu/news/research/story/finding-flavor-chocolate
I highly doubt anyone would use "spoiled" milk, as powder milk exists since 1802.
Hey man when you're right you're right.
That's my bad I remembered it wrong.
Well, I've heard something akin to that and I checked it very recently. I heard before (even read it) that because milkeries in the US are far from chocolate factories, butyric acid was used to preserve milk for a long journey, but as Europe is tiny and can fit on the back of a large pick up truck, they didn't have such problem.
That was a misunderstanding from the journalist that published that (AFAIK).
I can't find the original, but this also talks about it: https://www.huffingtonpost.co.uk/entry/hersheys-chocolate-tastes-like-vomit_l_60479e5fc5b6af8f98bec0cd
That's exactly correct. It gave the milk a slightly spoiled taste which resulted in the chocolate being more bitter in flavor. I simply misremembered all the details.
Yeah, I got a bag of mixed Hershey's minibars from the US and that stuff was vile.
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Coming from Germany, I can confirm that the objectively correct level of sweetness is what they sell over there. America/UK are too sweet (obviously!). Japan is not sweet enough (duh!).
In other news, sweetness, just like spicyness, seems to be acquired taste and once you got brainsugared by one country's Big Sweets you never come back.
Age plays a part. I don't each much sweets as an adult in the US because they are usually cloying. I'd rather have some fruit. It was the opposite when I was a child.
I had some mild sweet Oreos from Korea recently, and I prefer them to normal ones, for instance.
Not sure how old you are, but the sweets may have a comeback later in life. AFAIK, the sweet taste receptors on the tongue are the last to deteriorate at old age, so all non-sweet food will start tasting more and more bland. Thus all the cake parties for the elderly.
At least that is what I half-remember from my studies, grateful for any corrections.
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USAmericans not understanding just how sweet their sweets are compared to European sweets is just too good.
Most of us don't even realize our God damned bread is too sweet.
Sweden here. If the candy isn't trying to destroy your mouth, it's no good.
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Does the EU have Pixy Stix?
They're literally just tubes of slightly flavored powdered sugar that you pour into your mouth.
Dollar stores used to sell generic ones for $0.01 each, and you could find jumbo ones that were like 20 of them in one tube.
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