Mystery solved: Why British chocolate tastes best

We call it: “the melting sigh.”

Just ask anyone their favourite British, or English, chocolate and most Canadians will close their eyes ever so slightly, smile longingly and sigh while saying something like: “I looooove English chocolate.”

British chocolate worked its way into our happy place for many reasons. It is the creamy goodness of a Dairy Milk bar, punctuated sometimes by a nutty crunch, the endless caramel and chocolate chew of a Curly Wurly and the deep chocolatey bite followed by a smooth fondant wash of a Fry’s Chocolate Cream.

Why is British chocolate so good, noticeably better than most other chocolate?
It all has to do with the laws of the land.

Perhaps unbelievably, to call something chocolate in Britain, it must meet specific legislative requirements under the The Cocoa and Chocolate Products (England) Regulations 2003.

British law states that “chocolate” is: “The product obtained from cocoa products and sugars which, subject to item 3(b), contains not less than 35 per cent total dry cocoa solids, including not less than 18 per cent cocoa butter and not less than 14 per cent of dry non-fat cocoa solids.” 

The incredible taste differences between North American and British chocolate are real. British chocolate has more cocoa and fat while our chocolate simply has more sugar.

The reality of good flavour is the idea behind Aaron’s Sweet Shop’s The British Invasion Box. Call us selfish but we believe that Canadians deserve the best chocolate in the world. 

These days, this selfishness means that The British Invasion Box includes such drops of heaven as Cadbury Caramel, Cadbury Flake, Fry's Peppermint Cream, Lees' Creamy Strawberry, Maynards Wine Gums, Polo Fruits, Barratt Refreshers, Daim, Cadbury Dairy Milk Buttons, Swizzels Love Hearts, Tunnock's Caramel, Smarties Hexatube, Rowntrees Fruit Pastilles and Swizzels Refreshers.

We keep combing the British chocolate aisles to continue offering the newest and best. Excuse us while we sigh…