It's a tad on the expensive side, but it is SO GOOD. I recommend the "Romige hazelnoot crunch" (lit. Creamy hazelnut crunch, dunno if that's the actual intl name though).
this post was submitted on 23 Apr 2025
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Honestly I think that's just what chocolate actually costs when it's not full of filler. I made the decision to just not buy American chocolate years ago and I had a Hershey's bar at Halloween because someone brought in a bag of them to my work and holy shit it was bad, I legit couldn't finish the tiny bar. It tasted like plastic or something and the texture didn't even resemble milk chocolate, it was chalky and crumbly. I don't understand how things have gotten this bad, and how American consumers accept it. Why even buy shit that doesn't even taste good just because it's cheap? I'd rather go without than eat the shit Hershey's chocolate. If tariffs mean I have to stick with American made chocolate (disregarding that you can't grow cocoa in the US) I'll probably just stop eating chocolate because American chocolate sucks ass.
Highly depends. There are chocolate bars that cost like 50 cents/100 grams (though they are becoming less common) that are decent. And my favorite for a while was Milka, for 1€ per 100 grams. Tony's are 4€ for 180 grams.
Might want to find a different EU brand, Tony's sweets aren't just sweet from sugar. They're really high in lead. :P
https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/
While I appreciate their response, I'd rather they implement a process safety management system. While cadmium and lead accumulate differently, lead accumulation can be fixed by covering the drying beans from lead dust, or moving them to areas where lead pollution isn't present. Cadmium tends to accumulate in older plants, and is pulled up from the soil. Planting newer trees, or changing the soil composition could limit the amount of cadmium present before it ever enters the supply chain.
Even if it does enter the supply chain, they could blend hazardous beans with cleaner beans to at least reduce the amount of exposure to heavy metals (of which no amount is truly safe.) You also get routine exposure through toothpaste and (potentially) drinking water, among other things.
Looks like it's within eu's maximum (0.8mg rather than canada's 0.5mg presented there)
Ahh, I knew it was stupid good.
As someone in the industry, I will say this is an issue with all chocolate manufacturing and it's getting worse. You should still avoid the brands in that list, but don't assume your favorite brand will continue to stay safe.
Yep, I'm trying to limit how much chocolate I eat, partially for this reason.
Is it a pollution issue from the farms?
Almost all cocoa sourced by the big and medium manufacturers is grown in Africa. Many countries there still use leaded gas, and lead/cadmium mining is likely a big contributor. Some of it may be naturally occurring in the soil.
But it seems like cocoa is especially good at wicking up pollutants and storing them in the fruit.
I mean, a bit of lead would probably be quite beneficial, based on the likelihood of thermonuclear war. /j
Damn
And they're super delicious! Salted caramel is my favourite!