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Date: 2006-04-18 02:41 pm (UTC)Well, the European Community voted an amendment some time ago, allowing chocolate manufacturers to use vegetable oil instead of cocoa butter in their chocolate if they wanted (to cut down on the costs). So now, when you want to find truly delicious chocolate, you have to hunt down the "good manufacturers", those who refused to make less yummy but cheaper stuff, and they're notnecessarily Belgian. The Belgian Chocolate's reputation is less good in Europe than in the US, actually: it's considered, well, a bit on the cheap side, and too sweet. The Swiss stuff is more popular in France.
And then there is Valrhona, the one French manufacturer that still sends his own buyers buy the best cocoa on the best markets in the world. They make exceptional chocolate. Try it out if you ever get a chance! They're more famous for their dark Chocolate, but even their milk chocolate has 41% cocoa and is creamy and yummy like no other.
Peanut butter isn't that easy to find in Europe (it's certainly not carried in every grocery store) cos we, well, don't eat it ;).