World Chocolate Day: Where do you eat which chocolate?

Chocolate fans know: The taste of this sweet treat can vary considerably, from brand to brand, and even from country to country. Consumer preferences are just as diverse.

US chocolate: sweet, thick and often filled

Cocoa arrived in the North American colonies as a beverage from Latin America in the 17th century. The firm, sweet chocolate that is popular today, however, was brought to the New World by Swiss chocolatiers in the second half of the 19th century. Despite their common origins, however, Swiss and American chocolate taste very different.

In the United States, the most successful brands focus on long shelf life and a taste that takes some getting used to for many European palates. This is partly due to the use of butyric acid, which gives US chocolate a slightly sour note that is often irritating to European palates. But the high sugar content and additives such as corn syrup or vegetable fats also characterize the typical American chocolate taste. "Filled, thick, large bars are also very popular there," explains German chocolate sommelier Julia Moser.

European chocolate: We value tradition

In Western Europe—particularly in Switzerland , Belgium , France , and Germany —the emphasis is on fine indulgence and high quality. Chocolate recipes in the EU , for example, are more strictly regulated than in the USA: milk chocolate must contain at least 25 percent cocoa solids , and cocoa butter is specified as the main fat. Manufacturers rely on traditional processes such as conching, which gives chocolate its fine, creamy texture. "Our appreciation for good chocolate is growing, even though milk chocolate is still the most consumed type, because that's what we're trained to enjoy in childhood," says Moser. "Dark chocolate only becomes more popular in adulthood."

Growing markets in India and Africa - with their own preferences

In India and other parts of Asia, chocolate is a relatively new luxury item. Industrial production only began there in the mid-20th century. However, the market is now growing rapidly and is displacing traditional sweets, especially among younger people. "Indian chocolate is currently considered an insider tip," says Julia Moser. "The cocoa bean there has a very unique fruitiness with a nutty note."

Africa, especially West Africa, is the world's largest producer of cocoa. However, chocolate consumption there accounted for only around 4 percent of the global market in 2018. This is also due to the heat, which is taking its toll on chocolate bars, explains Julia Moser: "People there typically enjoy the fresh pulp of cocoa beans or make a paste from roasted beans, which they then use to make drinking chocolate." However, in countries like Ghana , the world's largest cocoa producer after Côte d'Ivoire , interest in locally produced chocolate is growing.

Cult: Japanese chocolate varieties

Incidentally, the most unusual chocolate flavors, at least from a Western perspective, can be found in Japan : KitKat bars with matcha, soy sauce, or wasabi have been an absolute cult here for years.

The dark side of chocolate making

For all the joy of delicious and unique chocolates, however, the dark side of history should not be forgotten: The triumphant advance of cocoa from Latin America throughout the world is inextricably linked to colonial exploitation . It was the European colonial powers who deliberately introduced the cocoa plant to their tropical colonies to meet the growing demand in Europe. Cultivation and harvesting took place with the help of the local population – usually under inhumane conditions. And even today, many cocoa farmers are at the mercy of the power mechanisms of the global market. Despite their hard work, many live in extreme poverty because they are not adequately compensated due to the low prices charged by trading companies.