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I remember coffee crisp, but they haven't been available in Britain for years. I'm 60 and remember them from years ago. Don't think they still make them here. Maybe Canada as some of the other commentators suggest.
Interesting that you got Jacob's Jaffa Cakes. The go-to maker is McVities; Jacob's in the UK are more known as specialist cream-cracker makers, though their baked salt n vinegar crisps are top tier. You also had lots of variations on plain, aerated chocolate, which there's nothing wrong with, except for the variety you're missing out on. Boosts, Double Deckers, Lion Bars, Star Bars, Munchies, Cadbury's Caramel, Chomp, Bounty, Picnic, Caramac (since you included a Coffee Crisp fom the 70s), varieties of Kit Kats you might not have over there, Dairy Milk filled with nuts / fruit / gummies / Oreos, the unique but horrible Turkish Delight.
The aerated chocolates use the texture to control how your body temperature transfers from your mouth to the chocolate so the chocolate melts faster or slower.
In the UK you know that your “Cookie is our Biscuit” I know, I know it’s a bit petty of me but you have to understand that potentially all biscuits have to be tested twice!!! You tasted the naked biscuit now you should dunk it in tea or coffee or maybe even milk whatever takes your fancy! Since the Jammy Dodger was very crumbly it’s stands to reason it’s going to break up in your coffee, hence it’s not a good all rounder biscuit it fails the second test!! Never mind so when you try on your own, try the Dunking test. Cheers girls
As an older British person. Used to get Coffee Crisps in UK back in the 60's, I think they and Toffee Crisp came out at the same time. Coffee Crisp was discontinued.
American chocolate would not be allowed to be called chocolate in the EU as you dont use enough of the expensive coco solids. So it would be labeled chocolate flavoured candy.
The reason British Chocolate is better than American Chocolate is because the American Government came to an arrangement with American Chocolate Manufacturers. Wax can be excluded from their list of Ingredients.
Jamienomore, that's non-sensical as well as utter bollocks. Just because you could exclude something from a list of ingredients wouldn't make it taste any different, and it certainly wouldn't have any effect on a different countries product.
@@chrisbodum3621 You should not comment on things you know nothing about. That shows how thick you are. Here is something else you know nothing about, a lot of Americans haven't noticed it either. Not long ago The American Government changed what is written on Ingredients of Food. That is so Americans don't know what they are REALLY eating. A small number of Americans noticed it and put the information on Videos.
No we don't, i have never in my life saw anyone buy an ice cream and stick a Cadbury's flake on it, you buy a 99 and they stick a flake on it for you and it not neccessisarily a Cadbury's flake.. As for us not eating flakes the way they do in this video is total nonsense, i am beginning to think you are not a Brit at all
Dunking Jaffa cakes in coffee is my favourite. It is a fast sugar rush as the chocolate melts in a second and the sponge absorbs the coffee in the same time. A pack (10) can be eaten in under thirty seconds if your get adapt. Position yourself near the cup and get the Jaffa cake into your laughing gear around a second or so after dunking, or it's on the floor, lap, wherever! This is a good sugar rush and works best with good filter coffee, adding milk & a little sugar. Don't do it too often as it may damage your health! McVities Jaffa cakes are the most famous in Britain, and Jacobs are famous for cream crackers (a dry biscuit eaten with cheese). Also cream crackered is cockney rhyming slang for knackered (tired), which is what you might feel after stuffing too many Jaffas.
I wondered the same, but since developing the habit I prefer them dunked. I think it's the infusion of flavours rather than the practicality of dunking sponge, which is not that sensible, I agree.
And in most of the rest of Europe, they wanted British chocolate to be labelled as chocolate substitute or impure chocolate because of the amount of vegetable fat and milk we add to our chocolate, instead of the 100% pure cocoa butter that continental European chocolate traditionally uses.
Ladies, an amusing and strangely compelling video. Your sporadic British accents were not bad either. I'd also recommend Galaxy Ripple, Maltesers and chocolate hobnobs from the high street brands, although you can get much better products from quality makers. Swiss, Belgian and French chocolate can be even better than British chocolate.
Why do you take things from each other with no manners? Snatching things without even saying ' thank you ' is very rude from my experience. Is that the expected way to take things in usa, just snatch & eat with food in your mouth ?
