US expat shares why Australian chocolate taste different

American expat: This is the one food I stopped eating when I moved to Australia

America expat Brooke Laven used to eat chocolate multiple times daily
But since moving to Australia she hardly touches the sweet treat
She’s shared why Aussie chocolate tastes different

By Carina Stathis For Daily Mail Australia

An American expat has shared the ‘weird’ reason why she stopped eating chocolate everyday since moving to Australia.

While back home in the US Brooke Laven admitted she used to enjoy eating chocolate with ‘every meal’ due to the ‘addictive’ high amounts of sugar it contained.

But since living Down Under she doesn’t eat much of the sweet treat because it’s made with less sugar as well as an ‘unappealing’ compounds – shea butter and palm oil.

This is to ensure Aussie chocolate has a higher melting point compared to confectionery in the UK and US.

American expat Brooke Laven (pictured) shared why Australian chocolate tastes different

‘Australian chocolate has a higher melting point, and an extra substance that makes it slightly waxier,’ she said in a clip. Aussie chocolate contains shea butter, palm oil and cocoa to do this

‘The weirdest thing has happened to me since moving to Australia and it has to do with chocolate,’ Brooke said in a TikTok video.

‘US chocolate has a lot of sugar and it’s very addictive in that sense so are used to literally eat chocolate like with every meal.’

She joking added how she ‘just had to as part of her diet’.

‘But not only does Australian chocolate not have as much sugar. It also has an extra compound that makes it not as appealing,’ Brooke continued.

‘Australian chocolate has a higher melting point, and an extra substance that makes it slightly waxier.’

She also referenced an article by science blog Distilled Thoughts, explaining why Aussie chocolate tastes different.

Brooke then pulled out a block of chocolate that’s been sitting in her pantry for a month.

‘I just realised I have had this chocolate for a month now and literally I haven’t eaten any chocolate here,’ she said.

Why does Australian chocolate taste different?

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.

Manufacturers don’t want to change the taste of chocolate too much, so instead of changing the fat used, a popular method called tempering is used instead.

Source: Distilled Thoughts

The video has since been viewed more than 21,000 times and many Aussies said their chocolate is superior to others.

‘Chocolate in Australia has a much higher cocoa content than USA chocolate also. Which adds to the taste difference,’ one commented.

‘I was in the USA your chocolate, sorry to say, is horrible! You need to try some Haighs chocolate in Australia it is amazing,’ another said.

A third added:’So Aussie chocolate is waxy, while US chocolate tastes like puke.’

‘You’re addicted to the sugar in the US chocolate not the actual chocolate,’ another pointed out, and Brooke agreed.

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