18. Find some Australian chocolate that I actually like

19 06 2012

I’m a chocolate snob.

Ok, that’s actually a lie. I’ll gladly eat a bar of 25p 100g Tesco Value chocolate (Please tell me that still exists?!) What I struggle to consume though, is Australian-made chocolate.

Australia has Cadbury’s chocolate. England has Cadbury’s chocolate. You’d think this would mean they’d taste similar. You’d be very, very wrong. Australian Cadbury’s is not deserving of the Cadbury name. No matter how exciting the chocolate bar sounds (England really needs to get a Top Deck or Duo equivalent) it always disappoints me in the taste stakes.

I don’t know the full science behind it, but I believe it’s something to do with enzymes and melting points and the fact that Australia is supposedly ‘hot’ and England ‘cold’. I think I actually did a project on it in Year 7 or 8 science, but let’s just say that if I did actually learn anything in year 7 or 8 science then it was forgotten a long time ago.

Anyway, this list item has been sitting pretty unticked off for a while and I’ve had many people comment to me that I must go to Haigh’s. I’ve heard everything from “It’s the best chocolate ever” to “The guy who started it trained with the guy from Lindt”. I’m not sure whether either of these are facts, but if the latter is true then unfortunately I feel Mr Lindt may have been a bit better at the training.

Here’s the thing. I bought two squares of Haigh’s chocolate. One milk. One dark. Each cost me 75 cents and I was content with the world. I left the chocolate at room temperature for full effect and this morning I commenced the taste test. Placing a square on my tongue it immediately struck me that it just wouldn’t melt from the warmth of my tongue – room temperature Lindt will normally pass this test after a few seconds. After giving up waiting and biting the chocolate I was impressed with the flavour, but the texture just wasn’t as smooth as it’s European counterparts.

So have I found some Australian chocolate that I actually like? Yes, yes I have. However I still believe that buying Lindt here is a better (and surprisingly more cost-effective) option. Plus, there’s always Aldi chocolate. I’m also pretty excited about returning to England and not having to look at where the chocolate was produced in order for me to determine whether or not to purchase it.




One response

20 06 2012
Melbourne on my Mind

Australian chocolate can have a higher level of vegetable fats added to it than chocolate can in the UK and Europe (5% versus 2%), which might be part of it. Cadbury etc also has an anti-melting agent added to it to give it a longer shelf life during summer.

Given my blog post today this is going to seem a little promotion-y, but try the fancy chocolates from Ganache on Collins (between Swanston and Elizabeth). They’re not cheap, but they’re European style, so you might find them more familiar!

Incidentally, they add the same anti-melting agents to chocolate in Peru! On my trip there, all the Australians were all “Yay, the chocolate tastes just like home!” and all the Brits were all “Urgh, this is crap”.

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