Why is American Chocolate Often Viewed as Inferior?

There exists a persistent belief in the comparative inferiority of American chocolate. This perception, however, is as multifaceted and varied as the diverse palate of tastes and flavors it seeks to encompass. While it's true that American chocolate has certain characteristics unique to its craft, it's equally true that cultural prejudices and misunderstandings contribute to these misconceptions.

Heavy Metal Content and Chocolate Quality

According to studies, American chocolate often contains higher levels of heavy metals compared to its counterparts. A 2015 study found that American chocolate had the highest overall heavy metal content among all tested brands. This raises questions about the true quality and safety of American chocolate, but it's important to note that this isn't a universal truth applicable to all American chocolate producers.

Flavor Profiles and Variety

One of the most compelling arguments against the quality of American chocolate is the vast array of flavor profiles available. Unlike some regions that rely on a single type of cocoa bean, the United States offers a diverse range of chocolate experiences. From chocolate bars to truffles, consumers can find a wide variety of tastes and textures. In fact, the U.S. is a hub for craft chocolate, with numerous high-quality producers enhancing the diversity and depth of the chocolate landscape.

Individual Experiences and Preferences

A key factor in the perception of chocolate quality is individual taste and preference. European chocolate bars are often favored for their rich, creamy textures and complex flavors. However, taste is subjective, and what one person loves, another may despise. Just as there are those who prefer whisky over wine, there are those who prefer American chocolate to European chocolate. One such chocolatier is Cummings in Salt Lake City, known for producing high-quality chocolate that rivals the best in the world.

Legality and Market Regulations

It's also important to consider the legal aspects of chocolate quality. Certain American "chocolates" may not meet the same legal standards as their European counterparts. For instance, the addition of wax to prevent melting is a practice more common in American chocolate, although this doesn't necessarily mean it's of lower quality. Additionally, after the acquisition of Cadbury by Kraft/Mondelez, the quality of British chocolate has seen a decline, reflecting broader industry trends rather than a decline in British chocolate alone.

Personal Experiences and Cultural Prejudices

Personal experiences play a significant role in shaping opinions. For instance, the author's aversion to Mexican chocolate, despite its historical significance, highlights how cultural and personal biases can influence judgments. While it's amusing to ponder why one might question the quality of Mexican chocolate, it's a reminder that our perceptions are often colored by our backgrounds and experiences.

Conclusion

The quality and variety of both British and American chocolates are vast and diverse. What is considered good or bad is subjective, and judgments based on unproven generalizations can be misleading. It's crucial to step out of our comfort zones and explore the rich world of chocolate from different perspectives. By doing so, we can challenge our biases and appreciate the complex and varied nature of this beloved treat.