I Think This Aldi Chocolate Outshines Even The Fanciest Bars. Here's Why - Tasting Table

"Aldi imports its Choceur chocolate from Europe, and that might not seem like a big deal. Trust me, friends, it is. Choceur chocolate is extra-rich, shockingly creamy, and so luxurious you might be inspired to stick out your pinky and maybe sip some ruby port from a fancy little crystal glass as you enjoy it. Everything made with Choceur chocolates is a win, and there are plenty of options. Pro tip: Don't skip the white chocolate."

"Everything made with Choceur chocolates is a win, and there are plenty of options. Pro tip: Don't skip the white chocolate. I loathe American white chocolate for having a flavor and texture I might describe as crayon-adjacent. Choceur's is creamy, not too sweet, and has a flavor that will change your mind about white chocolate. Even the standard milk chocolate bar is deliciously unique; Aldi keeps pretty quiet about product details, but has revealed it contains hazelnut spread."

"Let's explain why it's so important that Aldi imports Choceur. There are a ton of differences between American and European chocolate production, starting with ingredients. American brands tend to use more sugar while European brands tend to use more cocoa butter and solids by a wide margin. American chocolate often has additional additives too. We all know that America's about bigger, stronger, faster, and when the ethos is applied to chocolate production it's not a good thing."

Aldi sells Choceur chocolate imported from Europe that offers an extra-rich, creamy, and luxurious experience. Choceur's white chocolate is creamy and not overly sweet, countering common negative perceptions of American white chocolate. The standard milk bar is distinct and reportedly contains hazelnut spread. Many Choceur products appear in Aldi Finds and are considered must-buys for shoppers seeking variety. European chocolate production emphasizes higher cocoa butter and cocoa solids, while American brands often use more sugar and additives. Faster American production methods can yield a grainier final product and a different mouthfeel.

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