In Australia, there's understandably a huge demand for chocolate to melt at a higher temperature than it would over here in the UK. To solve this, Cadbury adds Shea Butter and Palm Oil, giving Australian chocolate a higher melting point, but also a slightly waxy aftertaste.
Chocolate in America is very different to chocolate in Australia. Australian chocolate tends to have a higher fat and cocoa content. American made chocolate typically contains a larger dose of sugar and way less real cocoa.
Although the recipe and ingredients for our chocolates are always controlled to tight recipe standards, on occasions ingredients are sourced from different areas, and milk particularly can taste differently when bought from different areas of the country.
There's a theory in Australia as to why chocolate tastes different to the UK version, with reports that Australian chocolate tastes more solid, and sweeter. This may be due to an additive or ingredient added to increase the melting point for hotter climates and is why it doesn't melt in the Aussie heat.
Any British expat will tell you Cadbury's glass-and-a-half classic tastes different between the UK and Australia and they're not wrong: Australia's is better. Not only is the Oz bar larger by five grams, it has a higher minimum amount of cocoa solids and is way more mouth-melty than its British counterpart.
The Australian chocolate tastes waxy, and sweeter. We've always been told it's an additive to increase the melting point for hotter climates?! No one wants a soggy choccy bar, after all!
Switzerland has, hands down, some of the world's best chocolate. Swiss chocolate is usually high-quality milk chocolate, with a silky smooth texture. Many people credit the delicious taste of Swiss chocolate to the high-quality milk they use from local Alpine cows.
“But we use Tasmanian cows and they are different to UK cows. So, the chocolate always tastes different because it depends on the milk that you're using and that brings through the flavour.” Tasmanian cows.
Australia does a lot of things really well, and chocolate is one of them. Get all your favourites from classic Aussie brands like Nestle, Cadbury and Darrell Lea, as well as a wonderful range of boutique confectioners. There's something for every homesick Aussie's sweet tooth here.
The Cherry Ripe Bar is Australia's oldest chocolate bar, first devised way back in 1924 Australian company MacRobertson's Steam Confectionery Works.
Cadbury Dairy Milk – the chocolate that boasts “a glass and a half of full-cream milk in every 200g block” – is the ruler of the chocolate world here in Australia.
The chocolate house of Cadbury was founded in Birmingham, England in 1830 and began exports to Australia in 1881. After the First World War a period of global expansion began and it was decided to establish manufacturing in Australia.
The research also identified Victoria as the chocolate 'capital'. Nearly 11 million Australians eat chocolate bars (77.5% of all Australian chocolate consumers) which include leading brands such as Kit Kat, Cadbury bars, Cherry Ripe, Mars Bars and Snickers.
Nestlé Australia has busted the myth that the recipe will change like the UK KitKat. If you are worried that Australia's KitKat recipe is going to change like the one in the UK, rest assured it's not.
Kit Kat bars are produced in 16 countries by Nestlé: Brazil, Mexico, United Kingdom, Canada, Australia, New Zealand, South Africa, Germany, Russia, Japan, China, Malaysia, Thailand, India, Turkey, United Arab Emirates, Bulgaria, and Algeria.
Australian distribution: cocoa is grown near Darwin in the NT, in North Queensland and in north-west Western Australia.
Crafted in Australia, by Australians, for Australians Darrell Lea has been making Australia's finest chocolates, freshest liquorice and most delectable confectionery since 1927. Our most famous creation is soft-eating liquorice, invented in a small factory under the iconic arches of the Sydney Harbour Bridge!
Ecuador is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it.
An iconic Aussie treat, Arnott's Tim Tam Original is a mouth-watering combination of crunchy biscuit, luscious cream centre, wrapped in a smooth milk chocolate coating . It's easy to see why Tim Tam is Australia's most-loved chocolate biscuit.
Both the British Maltesers and the American Whoppers are chocolate covered malted milk balls. Both snacks were initially released in the late 1930s. Which came first, Maltersers or Whoppers?
The main ingredients are from different sources, particularly milk and cocoa. The UK cocoa roasting, milling, pressing and cocoa butter process is different from that operated in Australia. Cadbury chocolate is based on crumb… where milk, sugar and cocoa liquor are combined, heated and dried.
Our chocolate and candy store delivers Galaxy Australia-wide! - Sydney, Brisbane, Melbourne, Perth. Check out our Galaxy products below!
Teuscher. Named the Best Chocolate in the World by National Geographic Magazine, Teuscher delivers a divine chocolate experience resulting from years of chocolate passion and tradition.
Friis-Holm Chokolade (Denmark) was the most awarded with 16 prizes, including 7 silvers and 9 bronzes. Other multi-award-winners this year included: Fu Wan Chocolate (Taiwan) with 11 prizes, Kasama Chocolate (Canada) 10 prizes, Fjåk Chocolate (Norway) 10 prizes. One of the highest scores went to Mary Chocolate Co.
Chocolate's 4,000-year history began in ancient Mesoamerica, present day Mexico. It's here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine.