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It probably depends on the percentage of chocolate- most typical (American) milk chocolate (and European Cadbury) seems to hover around the 30-35% range, whereas fancy European milk chocolate can go up to 42-48% (sometimes called darkmilk chocolate). The 42-48% is much more chocolatey but without the bitterness of dark chocolate. Icelandic Chocolate has one of my favorite European milk chocolates, but for your average cheaper milk chocolate I tend to go for either Tony's, Ghirardelli, or Lindt.
@@willionaire77 yeah Lindt isn't really cheap, but at least at my local grocery stores its only like 80 cents more than a Hershey's bar of a similar size
I really need to do a blind taste test of fazer, milka and cadburys, I grew up with milka and when I had fazer and cadburys they tasted like milka to me, I feel like fazer should taste better since it is not owned by a big international corporation. I am so curious what meiji or other japanese chocolate would taste like to me, wonder if they taste anything like cheap advent calendar chocolate
I am surprised there is even a debate. Swiss chocolate is objectively known the world over as being the pinnacle. No surprise that the one that brought Mudan to transcendence was Swiss. Here in America I choose Lindt chocolat when I want something I know will be good.
@@lordmuhehe4605 It is overpriced, but it's still reasonable to purchase, I mean, even if it was 100% more expensive at twice the price that is like $1.50 more. Even at my most poorest stages of life I could still afford that, not like I am eating entire meals of chocolate every single day. To me, logically, the most overrated chocolate would be one that did not taste good but was still rated highs, for instance Hershey's really should not exist as a company based on the taste of its chocolate- were it not for its patents, many diversified holdings, and deeply rooted business partnerships.
I love chocolate and eat it everyday (multiple times), my favourite "food" is indeed chocolate! I think I consume about 25kg per year 😅 I know not ideal healthwise but surprisingly I am very skinny! As a Swiss I dare to say I am used to high quality chocolate and also willing to pay the money for quality. I am quite surprised that there is only such a small selection of milk chocolate in Japan however and the packaging seems quite fancy and the chocolate come more in bite sized portion, really cute not like the regular 100g chocolate bars here more like pralines. It seems chocolate in Japan is generally marketed as a higher quality product? or maybe this is just the japaneses way? 🤔 As I will soon go to Japan for at least a year maybe I will be forced to recover from my "chocolate addiction" 🫣 Writing this comment while enjoying some chocolate of course 😉 (Läderach, a brand which I highly recommend!)
Best we've found are the Royce Chocolate ones, especially the ones that are stored in a fridge. You'll only find them in omiyage souvenir stores or the airports, but the cost performance is amazing
Need to double blind these. I grew up in Canada and Dairy Milk is my fav. Lindt is excellent, but a little fancy for grocery store chocolate but still grocery store level. Now living in the US, Hersey is astringent and too damn sweet. Of the Japanese chocolate I've tried, they seem weak in chocolate flavor but texture is decent.
idk why it makes me so happy that mudan pronounces epitome the same way i used to now i just need to see if he has a mental breakdown over how it's actually pronounced like i did
Swiss chocolate kinda based. I feel culinary Europe has lots to offer, say cheese (ha, you smiled), bread, salami, etc. Many cultures brought together lots of yummy stuff. Of course no one does a good Ramen like the Japanese (sorry Chinese and Koreans), or fried chicken like the Koreans, etc..
I am ABSOLUTELY with Mudan on the importance of texture in food. God tier taste can be ruined by bad texture. Also, I'm an American who does recognize the hint of puke in US chocolate, I think I'm most happy with Swiss chocolates, as a rule.
The meji almond and pistachio chocolates are ELITE. The zero chocolates still had carbs in them and definitely weren’t zero calories 😅 tasted pretty good, though.
By this logic is why I tried the Corpse Husband chocolate collab around Halloween when it was out. Tasted like cookies n cream and red velvet cake mixed together, very creamy .
Growing up in NZ I also lean towards the more European chocolate! Tho in recent years some factories have been moving to Australia and just don’t hit the same
Day 73 of asking Mr Mudan to start in a random area of Tokyo and compete with babysitter and foxie to see who can find the most small hidden shrines in the back alleys and rooftops of Tokyo in a day!
All chocolate has to compete with Cadbury Dairy Milk for me, and I've yet to find one from anywhere in the world that measures up to it. But that's just me personally.
MY DAILY OBLIGATIONS: UPLOADED AT 5:19AM AEST , OMG BABE WAKE UP NEW MUDAN VIDEO. SALARY MAN MUDAN IS GONEEEEE. Lowkey with just food texture for me depends on food like if lm eatin steak texture does matter for chocolate fuck no.
People Tree chocolates are interesting to check out. They are a fair trade company and their products range from organic cotton, hand woven clothing, silver and beaded accessories, hand woven baskets to dried fruit and chocolate food products. It is interesting that they won the S Tier over a company that specializes in chocolates and sweets. Incidentally, the company is Japan, but the owner is British.
For the chocolate lovers. If you live in the US and have a Mexican/Hispanic grocery store nearby, go to it and get literally any chocolate from there that isn't Hershey's.
Day today of expecting Mudan to do Mudan things, while stepping out of his comfort zone. Also offtopic, for some reason youtube is suggesting me Magic card pack opening videos and I have never search anything like that in my entire time in youtube since whenever from the mids 2000s.
i don't usually comment but i need you to know you're right, fazer is supreme 🫡 norwegian that loves norwegian chocolate but fazer just hits different 🤌🏼
Why didn't you just go to お菓子のまちおか(Okashi no machioka)？You can buy the same sweets there for much cheaper. The French one is pretty mid but the sea salt caramel version is S tier. Limited edition though. I agree with Karl Fazer being amazing. That's why you should go to the Moominvalley Park in Saitama.
For what it's worth, I am American but I loathe the butyric acid that they add to cheap mass-market trash. Usually our dark chocolate is still decent? Question mark? But absolutely the best chocolate I've had comes from a small-batch chocolatier called Stone Grindz that shows up at a local farmer's market in Arizona. As they say: "the most awarded chocolate maker in America, we have won over 40 international chocolate awards" Since finding them, I have watched their chocolate bars creep up from $6 a bar to now $11. Which hurts, but the chocolate is sincerely so great that I can take one nibble, not even one M&M's worth of chocolate, and still be sated.
I find most Japanese chocolate to be good enough, but what I really hate is the packaging. Way too little chocolate per package and waaaaaaaaay to much packaging in general.
The best chocolate is the friends we made along the way... xD. j/k... Possibility to do another round but with more international chocolates (1 for each country available in Japan)?
Hey Mudan, you said "epitome". It's pronounced "epitomy". Pointing it out because I made the same pronunciation mistake until recently (as someone who speaks English as a first language, RIP)
I love the Sonic music, but it confused the heck out of me since I've been bingeing the games lately 😆 I bet there's a secret code to the music, but I refuse to try solve it. For an Australian palate, Japanese chocolate is inferior to Australian and Euro chocolate, but they're all better than US chocolate.
