A very serious question

What the hell is wrong with the chocolate in China?  Seriously, how many different ways are there to make chocolate?  I haven't bought any, but I get little candies as presents.  I always get very excited about the chocolate, then take a bite, and then the depression sets in. 
I don't know what they put in it to give it that too-sweet aftertaste, but yuck.

I don't think they use the 'proper' grease component - proper cocoa butter. And it doesn't seem to set the same way - a bit too flaky.

Copha instead of cocoa mass, cocoa butter etc. Not sure what else. Probably sawdust and rat droppings, but that never hurt cadbury's.

Dove dark chocolate is palatable.

Chances are that they use the cheapest chocolate availale, containing almost no cocao, and then add lots of sugar. I seem to recall the Chinese as being a wee bit too fond of sugar.

One of my business tripslast year found me in a chocolate factory out in shandong province so I might be able to shed some further light on the matter:

The cocoa used is basically the same as everywhere else! However, the processing techniques are different and the rest of the ingredients different as well; From the milk all the way to butters, oils, sweeteners, etc...

Dove sticks to western style practices and ingredients but they're starting to cave in but their dark chocolate is 100% genuine! The white one as well. their milk chocolate is undergoing a bit of change in terms of sweetener used.

I like Dove Milk and Dark but M&Ms are still my favourites.

Brush your teeth,
be nice to others,
live a clean life,
and NEVER waste a frickin' cent on Chinese-made chocolate.

- Alfred Einstein

better yet, chocolate covered coffee beans, they were a very special treat back home.

better yet, chocolate covered coffee beans, they were a very special treat back home.

you are definitely a lady of good taste, dear! I love those chocolate covered coffee beans..... I should probably head over to google and see if i can find a recipe to make them at home..