Well, it’s not really their fault if they can’t eat it due to intolerance.
Milk chocolate is exponentially better though.
Ngl I got into dark chocolate for the caffiene
MILK CHOCOLATE OR DEEEEEEEEEEEATH
Milk chocolate is an affront against nature. Especially Hershey’s Milk Chocolate.
OH GOD hershey’s okay. hershey’s is not chocolate. hershey’s is wax and plastic scrapings solidified into a chocolate coloured bar. I am from England and the first time I tasted a Reese’s peanut butter cup my mouth caved in on itself and refused to open again for two days, so offended was it.
(slight exaggeration)
As an Official Brit I can tell you that 99% of American chocolate is Some Bullshit and you are Being Swingdled by the candy police, who want you to remain miserable all of your days. but there is hope! and light in this chocolateless wasteland!
which is to say HAVE YOU EVER TASTED BRITISH CHOCOLATE cause if you havent my frand im gonna deliver some a that shit DIRECT TO YOUR DOOR so that your mouth can experience the joy of EXPLODING OFF YOUR FACE like you’re in some old spice commercial. i’m on an iron horse.
and if you have then consider me duly corrected but i might deliver it anyway
My Girl Scout troop did a taste test when I was a kid: we took American Cadbury Dairy Milk bars and British Cadbury Dairy Milk bars and compared them. The more people go on about how superior British chocolate is (including all the other girls in my troop), the more I wonder if I got two American bars by mistake, because they were fucking identical.
(I would say “and I have a very good sense of taste, too”, but said good sense of taste needs a few months of training on a subject to fully kick in. If I eat a given processed food (yogurt, peanut butter granola bars, etc.) regularly, after a while I start tasting the batch variation, but I generally can’t do that right away.)
(The worst part is when you start developing opinions on which batches are better than others, or sometimes (for extra “fun”) which batches are good at all. Because grocery shopping totally needed more complexity and tradeoffs.)
Anyway, regarding milk vs dark, it really depends on what you’re used to. Dark chocolate seems too bitter if you’re used to milk, but if you keep at it (maybe in stages, using chocolates with intermediate cocoa concentrations), you get used to it and milk chocolate starts seeming too sweet.
To be fair, Dairy Milk is one of the less discernable ones because they actually try to make the American version taste like the British version. (I find American Dairy Milk edible.) I would try with say a Twix bar if you like those.
But they are indeed objectively different recipes! So it’s possible you did get the wrong ones by mistake.
(And yes I do the batch thing too sometimes!)
Like I said, everyone else could tell the difference. Mind you, I don’t think that one was a blind test, so who knows how much of it was power of suggestion. (The test we did a few years later, comparing a few different brands of bottled water and tap water, was blind. Everyone else thought the tap water we’d been raised on was best; I ranked it a close second behind the expensive-even-by-bottled-water-standards water. A bit awkward, that.)
Twix don’t have very much chocolate involved, do they? It’s a thin coating over the cookie and caramel. They’re okay, but I don’t actively seek them out. I note that the article you linked uses Kit Kats as one of the examples of differences, and I do sometimes seek out Kit Kats. (Snickers are my favourite, though.)
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Brinens and Things 
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