US chocolate is characterized by sweet, thick flavors often featuring fillings and a lasting shelf life. Introduced by Swiss chocolatiers in the 19th century, American chocolate's taste significantly differs from European chocolate, which is influenced by a stricter regulatory environment regarding cocoa content. EU chocolate, particularly from Switzerland, Belgium, France, and Germany, emphasizes high quality and fine taste, following traditional processes like conching. While milk chocolate remains the most popular, appreciation for dark chocolate is gradually increasing among consumers.
"In the United States, the most successful brands prioritize a long shelf life and a flavor that many European palates take some getting used to."
"Chocolate recipes in the EU are more strictly regulated than in the US: Milk chocolate must contain at least 25% cocoa solids, and cocoa butter is required as the main fat."
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