European Chocolate
European Chocolate: The Continent's Best, in One Place
Europe is where chocolate grew up. The Swiss made it smooth, the Belgians filled it, the Italians married it to hazelnuts, and generations of family makers have been refining the result ever since. This is our full European chocolate range — bars, pralines, truffles, and wafers from the continent's landmark brands, imported and shipped from our New Jersey warehouse.
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Frequently Asked Questions
Why does European chocolate taste different from American chocolate?
Two reasons. European recipes generally use a higher proportion of cocoa butter and fresh milk, while many American bars rely on cheaper fats and a processing step that produces butyric acid — the slightly tangy note Americans grow up with and Europeans find odd. EU rules also cap how much non-cocoa vegetable fat a bar may contain.
Is European chocolate made with real cocoa butter?
Largely, yes. EU regulations require a minimum cocoa butter content and permit only a small proportion of other vegetable fats, which must be declared. That's why European bars tend to snap crisply and melt at body temperature rather than feeling waxy.
Which European countries are best known for chocolate?
Switzerland for smoothness and milk chocolate, Belgium for filled pralines, and Italy for hazelnut gianduja. Germany, the Netherlands, and France each have strong traditions too — Germany for everyday bars, the Netherlands for cocoa processing, France for fine dark chocolate.
Ingredients & nutritional facts
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
