And German chocolate! Pistachio Lindt bars are amazing. But you only get them in Germany, sadly. My favourite EVER chocolate bar is Fazer Geisha Crunchy bars. Fazer basically owns half of Finland lol.
They make it taste like "spew". American Chocolate makers add chemicals that taste ... well ... like vomit. BUTYRIC ACID is found in things like rancid butter, and perhaps originated from poor milk quality in the early years of production.
@@kesa39 I was going to say, I've always known that they're made of the same stuff, but I always genuinely perceived a difference in flavour between, for example, a Wispa and Dairy Milk... and I've probably eaten far too many of both 😆
Even my favourite 'Crunchie' is nowhere as near as tasty as it used to be... At least the honeycomb is okay (I love the sort of honeycomb in Crunchie), but the chocolate is most definitely "meh" ☹️
Honestly, the basic bars (dairy milk, Cadbury caramel) they still taste pretty good, probably my favorite chocolate bars other than the 42p lidl cooking chocolate. Tastes better when you are saving money
@@lindakirk698 Actually Rowntree's are owned by Nestle. Rowntree's are another typical family company that sired a load of over privileged brats that went and sold to the highest bidder.
I just returned from a UK vacation and fell in love with their chocolate! I loved the Twirls, Wispas and the Crunchie bar. I also loved the Fruit Pastilles. Ive already purchased Fruit Padtilles and Crunchies on Amazon. Im ticked off the US chocolate is so bad.
@Footy13s London was the toughest driving, so we dumped the car and took the tube. We went to Penzance as my grandmother was born in Tervyn, then Bath, Cotswold and London. Want to come back and see the northern area next but may go elsewhere in Europe. There's a lot to see. I miss your accent and gentle manner
Fun fact. The middle of a Crunchie is called cinder toffee. It was originally sold in blocks without any chocolate on it until Cadburys took it and made it into a long block covered in chocolate.. mmm!
@@monzorella1 yes, that’s what they renamed it as. Which is why I said it was originally called cinder toffee.. some of the people are used to look after in a care home remembered buying it as children. That must have been back in the early 20th century.. when we brought some into the Home they definitely called it cinder toffee. Though, of course, I don’t suppose many people would know what a cinder looks like. Maybe that’s why it was renamed to something we can all recognise.
I know it as cinder toffee too, and you can still buy it without the chocolate coating, although it’s not sold as many places as it used to be. I find it funny that it’s called honeycomb when it has nothing to do with honey.
@@Slinkyleopard1824my mum and dad owned a sweet stall on Wigan market in the early 1980s. It was 100% called cinder toffee. Sold in bags like lumps of coal. God it was good. I think the term Honeycomb has more than likely come from America. This was in the period of liquorice pipes, pontefract cakes, coconut mushrooms, Lions sports mixtures/wine gums and midget gems. As kids our job was to pre rip the celllotape on weighing out days. My oh my , my mouth is watering now haha
@@paulfernay407 That sounds amazing. I remember all of those sweets. I used to spend my pocket money on a bag of boiled sweets and a new book. I would take them home and see which would last longer! Sadly, boiled sweets often melt to goo. But you can always rely on cinder toffee blocks.
The inside of a Crunchie is the confectionery version of honeycomb and is actually a kind of caramelised sugar. In the old days, I believe they called it “cinder toffee” (in Britain, at least), maybe because it cracks when you bite it like the cinders/ashes spitting from a log fire.
People always forget the most important fact about a Flake. It's the only chocolate designed to not melt in direct sunlight, hence it's use in ice creams at the beach
Someone said the other day that Tyler has already got a PO Box but hadn't yet tried anything 'on air' for 'whatever reasons' ?! Maybe he is at last starting to act like a genuine reactor and participate in his follower's comments - as he always asks "...for a like or leave a comment..."?!
Tyler has had a PO Box since the start of his channels and has tried Canadian, British and Norweigan snacks a few times. He didn't mention this time if this was sent to him through the PO Box. Doesn't seem comfortable with interaction with people. Hope he burst's through his bubble at some point...
I applaud Tyler for sourcing his own chocolate bars, rather than offering up his PO box for people to send him 'freebies', which sometimes constitutes begging, in my opinion, even though people in the UK are willing him on to do that. Tyler doesn't take onboard much of what he watches, he forgets most of it instantly, but supplying his own treats is smart.............
For those who want to know the textures let me have a try at describing. The dairy milk is cadbury's version of "It's just a choco;late bar" as in it's just a bar of cadbury's chocolate. The Wispa is Cadbury's version of Nestle's Aero bar if you've ever tried that. It is aerated so it has bubbles in the chocolate. Side note I prefer the Wispa Gold which is the same thing but with a layer of caramel running under the aerated core. The Flake is chocolate that is piped out in a long thin strip into the bar mould and the layers of chocolate wrap and fold over one another. Interesting aside if you get an ice cream from an ice cream van in Britain they will almost always serve a "99" which is the generic vanilla soft serve ice cream in a cone with a flake pushed into it. The Twirl is thesame as the Flake but with a layer of chocolate coating the outside of the Flake. The Crunchie is honeycomb with chocolate around it. Other classic Cadbury's bars do have different flavours and fillings but you did happen to get mainly just chocolate bars. There are also different versions of the bars in the video, like the Wispa Gold I mentioned or the different variants of Dairy Milk like the fruit & nut etc. Yes British chocolate is (in my opinion) better than American chocolate. I assume because of standards on cocoa levels and also using sugar rather than high fructose corn syrup...as much. But On that I am guessing.
Unfortunately the 99 now is usually a knock off version of the flake, or they're so old they taste poor. Also, If Im right the way Hershey prepares the Milk for chocolate differs, I dont recall how, but if I recall right it was something like forcefully spoiling the milk, giving it a more sour taste.
As a Brit, this video was therapeutic to watch. I guess in regards to American chocolate, it's a case of "ignorance is bliss". Americans don't seem to understand just how different (inferior imo) their chocolate is.
From memory, i believe the main reason why American chocolate has (according to others) a nasty taste (sometimes describing it as "vomit like") compared to British chocolate, is that American chocolate has an ingredient to lengthen it's shelf life & that ingredient is butyric acid (which can be found in vomit)
One of the differences is the texture, the different textures can change the way it tastes and feels, when air/ oxygen is mixed into food and drinks it enhances the flavour. Wispa is supposed to have a velvety texture. There are flavoured versions of some of these and some with fillings
I love that he's doing a "taste" test and chose only Cadbury bars - all of which taste exactly the same unless they have a filling. The difference is in the textures - the glorious Cadbury flavour always stays the same, which is how we Brits like it! If he wanted a real taste test he should have included Galaxy chocolate and perhaps Galaxy Minstrels (for a slightly different Galaxy taste & texture), perhaps a couple of Nestle bars, though in my opinion Nestle isn't as good as Cadbury or Galaxy, and then a couple from the Mars brand - Mars, Maltesers, Bounty! And if he wanted to extend it to Europe then Toblerone and Milka are good! And you can NEVER go wrong with Belgian chocolate - their chocolate is INCREDIBLE!!!
@andrewhutchinson8025 I did mention Toblerone, which is Swiss right? That's my only reference to Swiss chocolate - will have to try some other swiss chocolate then, sometime 🙂
Glad you liked the chocolate . Flake has always been my favorite Cadbury item . Try a Galaxy chocolate bar put a piece in your mouth and let it slowly melt it is so creamy and smooth .
I prefer Galaxy chocolate too. It’s a much smoother, more satisfying eating experience. American chocolate is just awful! Wrong on all levels. I feel sorry for American kids who have to grow up on that muck! 🤢
The reason American chocolate tastes different is because of the production method. To make chocolate you need milk. But milk has too much water in it. Cacao doesn't react well to excessive water. So you have to remove a lot of the water from the milk. When Hershey's was starting out they knew of two methods for making chocolate. Nestle used powered milked. That solved the water problem but it made a grainy chocolate because the milk powered couldn't full dissolve. Cadbury worked out that you didn't need to remove all the water, just more than half of it. So they used evaporated milk. Which also has production benefits as you can pipe liquids around factories. So Hershey's decided to copy Cadbury's method. Only they didn't actually know how Cadbury produced its evaporated milk. When Hershey's tried to do it they kept burning it. They brought an expert in to help them. He couldn't solve the problem. But his assistant knew that if you put the milk in a vacuum chamber it would lower the boiling point of the milk which meant they could evaporate off the water at a lower temperature and therefore not burn it. One small problem. There are bacteria in milk. Including anerobic bacteria that don't like oxygen. When you place milk in a vacuum those bacteria proliferate. They get killed eventually of course so there's no health issue but while they're alive they consume the milk and produce something called butyric acid. Normally you wouldn't find butyric acid in food. You certainly wouldn't deliberately add it to food. Why? Because there's no place you do find butyric acid: Stomach acid. That gross burning taste that you can't get rid of when you throw up? That's butyric acid. And that's why non-Americans think American chocolate tastes so weird. Americans are used to it. They grew up with the taste. But if you didn't grow up with it then American chocolate tastes vaguely like vomit. In fact when Hershey first started selling their chocolate to the American public who were previously used to eating European chocolate the reviews were not good. But it was significantly cheaper than imported European chocolate. Hershey's of course eventually figured out how to produce evaporated milk in the same way that Cadbury did but by that time time Americans were used to the taste. And Hershey's was worried that if they changed their recipe they might lose business to American competitors who has copied their way of making chocolate. And so it continues to taste vaguely like vomit. To non-Americans anyway.
You could have shortened your texting by British and European chocolate uses pasteurisation to sterilise the milk and make it last longer. American chocolate uses chemicals to make the milk last longer and to sterilise it.
@@vladangelus7530 Yeah, however summarising removes the butyric acid details, which I think is important to get across. Also the vast majority of American sweets/candies use artificial flavourings...
@danielgillespie7899 OK, maybe I'm wrong there, but it's definitely for making the milk last a lot longer without pasteurising by souring it. That's why it has a taste like vomit.
It was entertaining to see your reaction as I didn't realise there'd be any difference. I assumed the recipe would be the same or maybe a bit better, or possibly more variety of the same bar. Best wishes from the UK!
I think the difference is about texture rather than taste. The flake flakes, the twirl also flakes, but is covered in chocolate so you don't need to wash all your clothes afterwards, the wispa is full of bubbles, and the dairy milk is solid chocolate. So its about texture.
You are correct alot of our cadburys chocolates are literally the same ingredients however they’re created with different segments of the process, dairy milk is your final product, the flake is purely excess shavings.
"Is this even reaaaaaal?" 🤣 Are we about to see a radical shift in his actual output of original videos to reactions? He's now on about 2 to 200... so, keep it up, Tyler ChannelSurname!
We had an American military chap who worked in our office, he was obsessed with Flakes, and would always take boxes of them with him, whenever he went home to the States..
My second cousin from the States visited us years ago when we were all kids and became addicted to Star Bars - she had to take an outer back home I wish they'd bring them back!
Has Tyler tried Marmite yet? I’ve let quite a few none brits try mine. Absolutely none of them liked it, a South African chap I gave it to was really quite rude about it.
@@carolleather5992 Having a whole spoonful of marmite on its own to determine if it is nice is like having a glass of melted butter, or squeezing ketchup down your throat without a chip... or... eating mayonnaise like a yogurt... or... well, you get the general idea.
As a Canadian, a lot of the British chocolate bars (although not all) are familiar to me, Canada is culturally a mix of British and American features plus our own stuff, which makes sense when you look at things historically
Apart from the Crunchie which has the honeycomb centre, all the others are the same chocolate. It is just the textures that are different and which make a different experience. The Cadbury bar is a bar of solid chocolate, the Wispa is aerated chocolate, the Twirl is folded chocolate and the Flake is... umm flaky! : D So althought the chocolate is the same, the texture can make it different. I have never liked Wispa's much, but the Twirls have an intense cadbury's taste to me and I like those the best if I fancy a little chocolate.
Flake is popular with ice cream, if you buy a cornet filled with soft-serve ice cream and push a Flake into it we call it a '99', if you ask for a 99 at any UK ice cream van on the street that's what they'll give you, also if you place the flake in a folded piece of paper kitchen roll and crush it with the side of a heavy chefs knife it's great for sprinkling over ice cream, a Twirl was originally made as a slightly less messy version of a flake, but I think the fact the chocolate is folded completely differently makes it seem quite different to me.
@@ratatat9790 There are many different theories but non definitive. One is that the box they were supplied in had a nominal 100, labeled as "99". No evidence for it.
Snickers Picnic Milky Way Lions Milky Bar Yorkiie the list is enlist , when I went to America the only chocolate apart from Hershey MM’s I saw was Mars bars.
We have KitKat's here. I don't like Creme Egg. I like Éclairs, it's a pastry here. I'm no longer fond of milk chocolate, only dark. I like Dove's & Ghirardelli. But this is interesting.
Cadbury Dairy Milk used to have a firmer snap when I was a kid but seems quite a bit softer since the Kraft takeover. I think it has a more oily mouth feel that I I don't personally care for. Hershey make the US version and insist they're the same, but consumer blind tests seem to consistently show a preference for the UK one.
The original is still the best. Cadbury copied the Violet Crumble, Australia’s first ever chocolate bar which was launched in 1913. The Crunchie came out in 1929, almost identical but the Violet Crumble is just next level.
The best way to eat flake is to break a quarter off and place it in the bottom of a mug. Add a dash of dark rum and make hot chocolate as normal. Flake famously doesn't melt and is a nice warm rum soaked treat at the bottom of your mug. You can thank me now! 😁
The difference in chocolate bars is often how the chocolate is poured or the consistency so the texture profile adds a difference to the flavour profile as there is a difference to the surface area of the chocolate that makes contact with the tongue.
Better than reacting to other TH-camrs and not even putting a link in description, or reading messages; showing it's all about the money, and doesn't care about his viewers or the TH-camrs he reacts to!!
Cadbury chocolate, unless it shows a filling or a flavour (like mint for example) is the same flavour, just different textures or shapes. The reason Dairy milk is called this, is because it(and most British chocolate) has more milk added, so it tastes and feels more creamy. Glad you enjoyed our chocolate 🍫😃🏴🇬🇧
@Towers13 it's a little like a llndt chocolate or yorkie bar, "firmer chocolate," so to speak. Cadbury and Galaxy chocolate tend to be "smoother" in consistency, so it feels softer to bite.
When it comes to the various milk chocolate bars, we like to play about with textures. With bars like the Flake, Twirl & Whisper bars, try letting them melt on your tongue
Dairy Milk has been around since 1905, so it's over 100 years old! You can get giant slabs of it, the biggest being 850g (about 30oz), and those are really dangerous! Others I'd say you should try: Aero (also Aero mint if you like mint), Terry's chocolate orange, malteesers, twix, and Tunnock's caramel wafers! (Also, you can get yet another mouth feel on the chocolate bars if you put them in the fridge before eating them, it makes it initially harder before it melts in your mouth)
Watching you trying those was almost as good as eating them myself!😂 Now you know why we say that we can't even bear the smell of American chocolate. You should try Belgian and Swiss choccies to, almost more yummy 😋 I doubt you will go back to your 'old stuff' now 🤪
Try a Walnut whip and Caramac or Dime bar. Both years old and delicious. I chuckled a few times through your video. Fantastic to see you sampling British chocolate 😂
Americans seem to all crunchy / chew their "candy bars" and chocolate instead of letting it melt in the mouth... No savouring the mmmmm of chocolate, just "crunch, munch and go"!! 🤔🥺🤭☹️
Damn you! Chocolate isn't my go-to for sweet stuff. That will always be Haribo, because I love the chew to it, but now I really, really want to go out and buy each one that you've reviewed, very well so, I should point out. I'm glad that you enjoyed the experience. Much love from the UK, to you, and everyone across the pond! Hey, much love to everyone! Finally, liked, and subscribed.
A twirl is a flake covered in chocolate. I think the flake has some oil in it to help the forming process. A flake is chocolate laid down in folds. A Wispa has fine bubbles. All these different ways of aerating the chocolate always the flavour and experience. You should try Galaxy, Creme Eggs and Tunnocks caramel bar.
Butyric acid is the major difference. The Euro chocolatiers dont add it. It's the compound that gives vomit its distinctive taste.. hence American chocolate tasting foul lol
@Welsh_Dragon756 yep that's right. Their delivery distances are much further so they do that so they can still centralise production.. but it tastes grim to me lol
The honeycomb in the crunchie is golden syrup, heated up and bicarbonate of soda added to make the bubbles. Also known as puff candy, used to make it as a child.
You've chosen all Cadbury so the chocolate will be the same or very similar. You want to try the different varieties, which include Galaxy by Mars, Yorkie by Nestlé, Lindor by Lindt, Toblerone and Thorntons, to name a couple of others.
In Canada our chocolate is more like British chocolate we have some of the same bars but not all. As a child I used to love Crunchy then I graduated to Coffee Crisp.
dairy milk bars are solid chocolate, the wispa is a solid bar injected with bubbles in the centre, twirl bars are layered chocolate poured ontop of itself back and forth and the flake best eaten cold from a fridge is strands rolled into a bar, best known with icecream cones called 99's.
14.14 they are the same chocolate but different textures , you can get different flavours like orange and mint with twirl . Many other chocolate bars have flavour options along with the standard chocolate.
I'm glad you finally got to experiencing our chocolate Tyler. The biggest factor about Cadbury is the beautifully satisfying taste which is constant throughout all their products. The only main differences are the textures...flakey, crumbly, chunky, or airy. Apart from the Crunchie obviously which has a separate filling. You know you are eating Cadbury whatever its form.
Twirl is my favourite chocolate and it's important to mention a lot of these will seem the same if they are warm and soft like yours. Twirl from the fridge is amazing and actually has it's own identity in that state if that makes sense; the texture holds up.
With all the plain chocolate bars the difference is the texture which changes the experience Dairy milk is a solids bar The wispa is full of air bubbles The twirl and flake are made of thin layers which melt a lot quicker and breaks in to small flakes
Ok Tyler here's a little history lesson for you. Both Cadbury & Hersheys learnt the craft of being chocolatiers from Rowntree here in the UK. Now The Rowntree family where world renowned confectionery however one of the son's (not as gifted in the family craft) that man was Seebhom Roundtree who did studies into social poverty, from which we gained worker's rights, pay structures & paid holidays. His grandfather had several understudies namely Cadbury, Fry, Hershey & Macintosh. Each went on to start their own food companies after developing an unique style. Cadbury was a coca expert, Fry was an expert in fondant fillings, Hersheys returned to the US & developed his own style & Macintosh (being from Scottish dairy farming stock) used lessons learnt to produce milks, creams, ice cream etc. Hersheys once said the difficulties he faced back home in the US was down to how ingredients where produce compared to the "farm to table" style in the UK. All of these men would compare products over their life...however as the world changed so did their companies & as they passed down the generations tensions would see the once close friendship change to marketing & profit driven war against each other. Now in the modern age all of these companies are owned by larger international conglomerates & each product has changed recipe because of such. However Cadbury refused to ever lose that which the company was founded on "smooth creamy chocolate from a glass & one half whole fat British milk" that is what you have tasted & its all down to the balance of rich coco & milk.
I love that you’re trying our chocolate! Now that you’ve done Cadbury you gotta try Mars chocolates. Galaxy will get you like 🥰🥰 Flake, dairy milk, twirl and wispa are the same chocolate the difference is the texture.
I like to keep chocolate in the fridge so it stays firm, particularly in warm weather. That way you would have noticed the difference in texture far more between the flake, twirl, wispa and dairy milk.
You did pick 4 just milk chocolate bars but all texturally different. Flake is my favourite along with Dairy Milk whole nut. There's dozens of other ones to try.
Apparently Cadburys isn’t the same anymore which is devastating because as a brit living abroad it’s something I really look forward to when I come home , a nice dairy milk and a cuppa ☕️
We have a lot of American candy stores over here so I’ve had a good amount of American chocolate but I still please to say that British chocolate is just unbeatable. You should try galaxy or terrys chocolate orange too. Wispa gold is one of my favourites though
Have some fun try and get flake to melt. Even British don’t know what the heck it’s made of, but you can take a blowtorch to it. It will not melt It just burns. There is no understanding. You can put it in a saucepan and it will not meltdown either
Mars Inc. is an American multinational manufacturer of Gallaxy. Cadbury on the other hand remained in English ownership until 15 years ago, (during a hostile, American takeover). U.S confectioners prize money before product quality.
Cadbury chocolate is largely the same stuff but in different formats to melt differently in your mouth. Some very fast like Flake, others slowly like Dairy Milk. You really should have a hot tea or coffee to hand too. Try Terry's Chocolate Oranges for different flavours or Thorntons for different centres.
I tried a Hershey bar once, and it was truly disgusting. It tasted exactly like vomit.
UK chocolate is lovely, and Swiss chocolate is astonishing.
Yeah, I lived in Chicago for a year and actually lost weight unintentionally, cause of me not liking their choc, crisps, and their bread/butter. 😂🤣
And German chocolate! Pistachio Lindt bars are amazing. But you only get them in Germany, sadly. My favourite EVER chocolate bar is Fazer Geisha Crunchy bars. Fazer basically owns half of Finland lol.
@lisalally their bread is carcinogenic anyway. American flour is banned here because of the preservatives.
They make it taste like "spew". American Chocolate makers add chemicals that taste ... well ... like vomit. BUTYRIC ACID is found in things like rancid butter, and perhaps originated from poor milk quality in the early years of production.
Yes it’s like cooking chocolate very course
The difference between the Dairy Milk and the Wispa, Twirl etc... is the texture. We like chocolate with different textures.
true
Experiments have proved that the texture changes the taste
@@kesa39 my tongue confirms the results of those experiments - ask any Belgian chocolatier
@@kesa39 I was going to say, I've always known that they're made of the same stuff, but I always genuinely perceived a difference in flavour between, for example, a Wispa and Dairy Milk... and I've probably eaten far too many of both 😆
It melts at the right temperature.
So you taste everything.
Ever since Cadbury was bought by Kraft, the quality of the ingredients has been lowered for greater profit.
How thin are the fruit and nut now ffs!
Yep. Most Cadbury is grim now.
You're absolutely correct & I've stopped buying Cadbury chocolate now, it's dog 💩
Even my favourite 'Crunchie' is nowhere as near as tasty as it used to be...
At least the honeycomb is okay (I love the sort of honeycomb in Crunchie), but the chocolate is most definitely "meh" ☹️
Honestly, the basic bars (dairy milk, Cadbury caramel) they still taste pretty good, probably my favorite chocolate bars other than the 42p lidl cooking chocolate. Tastes better when you are saving money
From the UK , now living in New Orleans… how i miss British Chocolate. My mouth was salivating watching this lol
Amazon ??? Lol
@ness8802 no.... price gouging. Id pay someone to send me stuff instead.
Until you've tried a Cadbury's Double Decker you're missing out!
Spaniard here. UK's chocolates are WAY BETTER than US chocolates. Glad you enjoyed them! My favourite one is a bar called Aero!
Aeros are also my favourite especially the peppermint one
@@MartinMilnerUK agree. Peppermint Aero is the dogs bollox
Made by Rowntree not Cadbury!
Americans don't know what they missing! 😂
@@lindakirk698 Actually Rowntree's are owned by Nestle. Rowntree's are another typical family company that sired a load of over privileged brats that went and sold to the highest bidder.
“Flake- that doesn’t really tell me too much”
Oooh boy, trust me. It does 🤣
true
ooh the adverts
And then there is Cadburys Caramel
Should have with ice cream 🎉❤
Only the crumbliest flakiest chocolate, tastes like chocolate never tasted before.
How many people started singing "only the crumbliest, flakiest chocolate tastes like chocolate never tasted before" when the flake appeared.
I almost cried when he opened the flake, where did the rest of it go?
"99" percent of us did😂
Haha very good 😂@@hamishanderson6738
Defo did! 😂
Flake and Wispa best of the old school choccy bars 💯
You can thank hersey for keeping British chocolate low key in America because they know that British chocolate will out sell them every time
I just returned from a UK vacation and fell in love with their chocolate! I loved the Twirls, Wispas and the Crunchie bar. I also loved the Fruit Pastilles. Ive already purchased Fruit Padtilles and Crunchies on Amazon. Im ticked off the US chocolate is so bad.
If you came to the Uk, you came on a holiday
@Footy13s I did! Loved everything about the UK, except the driving part. Sorry but driving your roads was incredibly stressful for me
@@suedworshak5333 Fair enough, thats the same when we go out of the UK, were did you go?
@Footy13s London was the toughest driving, so we dumped the car and took the tube. We went to Penzance as my grandmother was born in Tervyn, then Bath, Cotswold and London. Want to come back and see the northern area next but may go elsewhere in Europe. There's a lot to see. I miss your accent and gentle manner
@@suedworshak5333 glad you got to see Cornwall, Sue. Many visitors don't get a chance to see that beautiful county as it's so far out of the way. :)
He will lose his mind if he gets his hands on a Terry's Chocolate Orange !
They come in mint now too.
O yeuk orange n chocolate- fab alone but together 🤑
Nah after eights is where he'll lose it
@@robcrossgrove7927 Ohhh the mint one is gorgeous
He's already lost it.
Our chocolate doesn’t need details on the packaging, we grow up knowing every single one. Glad you liked them 😁
@@mr-nobody-on-youtube ahaha your so right no explanation required
He chewed the Dairy Milk!
Crunched right down on it!
Just pop it in and let it melt.
You can thank me later 😂
He chewed the Crunchie too which was a bit strange lol. I’ve always let that one melt 😅
@Stephie_L 100%
Just let it melt.
There's no hurry 😁
My wife is a chomper...I'm a melter....only problem is ! I only get 2 squares.😢
@alanwilkinson9487 Awww, but you get so much more out of each square. Quality over quantity.
@anya7790 going to have to take a mortgage out and buy 2 bars
Fun fact. The middle of a Crunchie is called cinder toffee. It was originally sold in blocks without any chocolate on it until Cadburys took it and made it into a long block covered in chocolate.. mmm!
It's Honeycomb
@@monzorella1 yes, that’s what they renamed it as. Which is why I said it was originally called cinder toffee.. some of the people are used to look after in a care home remembered buying it as children. That must have been back in the early 20th century.. when we brought some into the Home they definitely called it cinder toffee. Though, of course, I don’t suppose many people would know what a cinder looks like. Maybe that’s why it was renamed to something we can all recognise.
I know it as cinder toffee too, and you can still buy it without the chocolate coating, although it’s not sold as many places as it used to be. I find it funny that it’s called honeycomb when it has nothing to do with honey.
@@Slinkyleopard1824my mum and dad owned a sweet stall on Wigan market in the early 1980s. It was 100% called cinder toffee. Sold in bags like lumps of coal. God it was good. I think the term Honeycomb has more than likely come from America. This was in the period of liquorice pipes, pontefract cakes, coconut mushrooms, Lions sports mixtures/wine gums and midget gems. As kids our job was to pre rip the celllotape on weighing out days. My oh my , my mouth is watering now haha
@@paulfernay407 That sounds amazing. I remember all of those sweets. I used to spend my pocket money on a bag of boiled sweets and a new book. I would take them home and see which would last longer! Sadly, boiled sweets often melt to goo. But you can always rely on cinder toffee blocks.
The inside of a Crunchie is the confectionery version of honeycomb and is actually a kind of caramelised sugar. In the old days, I believe they called it “cinder toffee” (in Britain, at least), maybe because it cracks when you bite it like the cinders/ashes spitting from a log fire.
People always forget the most important fact about a Flake.
It's the only chocolate designed to not melt in direct sunlight, hence it's use in ice creams at the beach
yea doesn't melt in the microwave either
I thought it was designed to be eaten, in a pool at the bottom of a waterfall, or maybe on horseback.
Doesn't melt at all, the fat content is too low, the best it will do is crumble.
Love a flake bar in a good British ice cream cone.
I never knew that
You should open a PO box so people can send in british treats and snacks so you can understand them better
Someone said the other day that Tyler has already got a PO Box but hadn't yet tried anything 'on air' for 'whatever reasons' ?! Maybe he is at last starting to act like a genuine reactor and participate in his follower's comments - as he always asks "...for a like or leave a comment..."?!
Tyler has had a PO Box since the start of his channels and has tried Canadian, British and Norweigan snacks a few times. He didn't mention this time if this was sent to him through the PO Box. Doesn't seem comfortable with interaction with people. Hope he burst's through his bubble at some point...
@@brigidsingleton1596 highly doubtful.
I applaud Tyler for sourcing his own chocolate bars, rather than offering up his PO box for people to send him 'freebies', which sometimes constitutes begging, in my opinion, even though people in the UK are willing him on to do that. Tyler doesn't take onboard much of what he watches, he forgets most of it instantly, but supplying his own treats is smart.............
The difference with flake as it won’t melt in microwave.
You need to get a double decker, boost, star bar, caramel, fruit and nut, wholenut, star bar, picnic. That will change it up a bit.
Those are all soo good😋😋
rum and rasin
I love picnic bar 🥰🥰🥰
Wonder if he's tried Malteasers? 😍
@@_serenityk soooo good
For those who want to know the textures let me have a try at describing. The dairy milk is cadbury's version of "It's just a choco;late bar" as in it's just a bar of cadbury's chocolate.
The Wispa is Cadbury's version of Nestle's Aero bar if you've ever tried that. It is aerated so it has bubbles in the chocolate. Side note I prefer the Wispa Gold which is the same thing but with a layer of caramel running under the aerated core.
The Flake is chocolate that is piped out in a long thin strip into the bar mould and the layers of chocolate wrap and fold over one another. Interesting aside if you get an ice cream from an ice cream van in Britain they will almost always serve a "99" which is the generic vanilla soft serve ice cream in a cone with a flake pushed into it.
The Twirl is thesame as the Flake but with a layer of chocolate coating the outside of the Flake.
The Crunchie is honeycomb with chocolate around it.
Other classic Cadbury's bars do have different flavours and fillings but you did happen to get mainly just chocolate bars. There are also different versions of the bars in the video, like the Wispa Gold I mentioned or the different variants of Dairy Milk like the fruit & nut etc.
Yes British chocolate is (in my opinion) better than American chocolate. I assume because of standards on cocoa levels and also using sugar rather than high fructose corn syrup...as much. But On that I am guessing.
Unfortunately the 99 now is usually a knock off version of the flake, or they're so old they taste poor.
Also, If Im right the way Hershey prepares the Milk for chocolate differs, I dont recall how, but if I recall right it was something like forcefully spoiling the milk, giving it a more sour taste.
As a Brit, this video was therapeutic to watch.
I guess in regards to American chocolate, it's a case of "ignorance is bliss". Americans don't seem to understand just how different (inferior imo) their chocolate is.
From memory, i believe the main reason why American chocolate has (according to others) a nasty taste (sometimes describing it as "vomit like") compared to British chocolate, is that American chocolate has an ingredient to lengthen it's shelf life & that ingredient is butyric acid (which can be found in vomit)
It's in the milk they use and is caused by the processing to increase shelf life and yes it makes American chocolate taste like vomit.
It reminds me off rotten milk
🤮🤮🤮🤮
Hershey can’t be called chocolate in the EU due to low cocoa content and multiple additives
@@fionadutton8149 🤢🤢🤮🤮🤮
One of the differences is the texture, the different textures can change the way it tastes and feels, when air/ oxygen is mixed into food and drinks it enhances the flavour. Wispa is supposed to have a velvety texture. There are flavoured versions of some of these and some with fillings
If you want to try a very solid British chocolate bar you need to try the YORKIE bar.
Oh yes... The one "that's not for girls"?!! Lol... Maybe not for Tyler either ...do you think he could manage one - or even
"a bite" of one?!
Oh I remember the Yorkie advert (commercial) “not for girls” yeah the tagline had to be scrapped eventually 😂
@@brigidsingleton1596 Yeah - it also advertised itself as a being an American chococate
@@syttt7925
Sigh...?! 😔
@@brigidsingleton1596 They orignally presented it as an American style chocolate bar.
Twirl is a flake covered in chocolate
The twirl is a flake covered in chocolate, so it’s not so messy to eat, delicious. I eat them all day.
I love that he's doing a "taste" test and chose only Cadbury bars - all of which taste exactly the same unless they have a filling.
The difference is in the textures - the glorious Cadbury flavour always stays the same, which is how we Brits like it!
If he wanted a real taste test he should have included Galaxy chocolate and perhaps Galaxy Minstrels (for a slightly different Galaxy taste & texture), perhaps a couple of Nestle bars, though in my opinion Nestle isn't as good as Cadbury or Galaxy, and then a couple from the Mars brand - Mars, Maltesers, Bounty!
And if he wanted to extend it to Europe then Toblerone and Milka are good! And you can NEVER go wrong with Belgian chocolate - their chocolate is INCREDIBLE!!!
The Ritter Sport also deserves a mention in the European section. The Ritter Sport Cornflakes flavour is out of this world!
Toblerone. The only chocolate that hurts you. 😄
I agree with Belgian chocolate also. But swiss chocolate is incredible also.
@andrewhutchinson8025 I did mention Toblerone, which is Swiss right? That's my only reference to Swiss chocolate - will have to try some other swiss chocolate then, sometime 🙂
Toblerone yeah. But you missed Lindt.
Glad you liked the chocolate . Flake has always been my favorite Cadbury item . Try a Galaxy chocolate bar put a piece in your mouth and let it slowly melt it is so creamy and smooth .
Flake for me too, but especially the ads ;-)
Galaxy chocolate is so much better than Cadburys.
@@PatriciaHall-r3u totally agree , as a kid and even now it is always my go to for a chocolate bar .
I prefer Galaxy chocolate too. It’s a much smoother, more satisfying eating experience. American chocolate is just awful! Wrong on all levels. I feel sorry for American kids who have to grow up on that muck! 🤢
The reason American chocolate tastes different is because of the production method. To make chocolate you need milk. But milk has too much water in it. Cacao doesn't react well to excessive water. So you have to remove a lot of the water from the milk. When Hershey's was starting out they knew of two methods for making chocolate. Nestle used powered milked. That solved the water problem but it made a grainy chocolate because the milk powered couldn't full dissolve. Cadbury worked out that you didn't need to remove all the water, just more than half of it. So they used evaporated milk. Which also has production benefits as you can pipe liquids around factories. So Hershey's decided to copy Cadbury's method. Only they didn't actually know how Cadbury produced its evaporated milk. When Hershey's tried to do it they kept burning it. They brought an expert in to help them. He couldn't solve the problem. But his assistant knew that if you put the milk in a vacuum chamber it would lower the boiling point of the milk which meant they could evaporate off the water at a lower temperature and therefore not burn it. One small problem. There are bacteria in milk. Including anerobic bacteria that don't like oxygen. When you place milk in a vacuum those bacteria proliferate. They get killed eventually of course so there's no health issue but while they're alive they consume the milk and produce something called butyric acid. Normally you wouldn't find butyric acid in food. You certainly wouldn't deliberately add it to food. Why? Because there's no place you do find butyric acid: Stomach acid. That gross burning taste that you can't get rid of when you throw up? That's butyric acid. And that's why non-Americans think American chocolate tastes so weird. Americans are used to it. They grew up with the taste. But if you didn't grow up with it then American chocolate tastes vaguely like vomit. In fact when Hershey first started selling their chocolate to the American public who were previously used to eating European chocolate the reviews were not good. But it was significantly cheaper than imported European chocolate. Hershey's of course eventually figured out how to produce evaporated milk in the same way that Cadbury did but by that time time Americans were used to the taste. And Hershey's was worried that if they changed their recipe they might lose business to American competitors who has copied their way of making chocolate. And so it continues to taste vaguely like vomit. To non-Americans anyway.
You could have shortened your texting by British and European chocolate uses pasteurisation to sterilise the milk and make it last longer. American chocolate uses chemicals to make the milk last longer and to sterilise it.
@@vladangelus7530 Yeah, however summarising removes the butyric acid details, which I think is important to get across. Also the vast majority of American sweets/candies use artificial flavourings...
@@vladangelus7530 Not really since it has nothing to do with sterilising the milk.
@Fifury161 True and a ton of preservatives and chemicals to stop it from melting in hot weather. Hence the waxy texture.
@danielgillespie7899 OK, maybe I'm wrong there, but it's definitely for making the milk last a lot longer without pasteurising by souring it. That's why it has a taste like vomit.
It was entertaining to see your reaction as I didn't realise there'd be any difference. I assumed the recipe would be the same or maybe a bit better, or possibly more variety of the same bar. Best wishes from the UK!
When I was in England in 1980 and 83 with my parents, we loved buying the Cornish flaky…..Cornish ice cream with a flaky in a cone. We loved them.
A cornet with ice cream and a flake in is called a ‘99’.
Honeycomb is good
Tyler: "That different that's good"
Of course that is how chocolate is supposed to be 😂
That's not British chocolate any more ......
@@noyzmunky
Even Kraft's nasty changes to Cadbury must be better than Hershey's "chocolate"?!
US chocolate tastes of vomit
It's because everyone says our food is sh*t
@@brigidsingleton1596 I don't know, never tried hershys, Cadbury tastes a bit like vomit now though. Like a sicky after taste.
Other than the Crunchie the difference between those is just the textures. Some people (myself included) prefer them refrigerated.
Yes, definitely better cold from the fridge!
Same!
Oh you Philistines no😂
I think the difference is about texture rather than taste. The flake flakes, the twirl also flakes, but is covered in chocolate so you don't need to wash all your clothes afterwards, the wispa is full of bubbles, and the dairy milk is solid chocolate. So its about texture.
Butyric acid... the compound that gives vomit.it it's signature taste... is added to American chocolate 😂
Wispa isn't bublyy is compacted velvety .
A twirl is a flake wrapped in chocolate. Less messy, but melts far easier.
I’d recommend trying a Curly Wurly next.
You are correct alot of our cadburys chocolates are literally the same ingredients however they’re created with different segments of the process, dairy milk is your final product, the flake is purely excess shavings.
Tyler. In fairness this is probably the best video you have done in 3 years.....What, What......wait a minute!
"Is this even reaaaaaal?" 🤣
Are we about to see a radical shift in his actual output of original videos to reactions? He's now on about 2 to 200... so, keep it up, Tyler ChannelSurname!
@@zeeoxWouldn't count on it.
You mean "That's different! That's good!"? 😂
I love this guy regardless!
@@ludo9234 - indeed! #NotBreathHolding
I always drink coffee or tea with my chocolate
We had an American military chap who worked in our office, he was obsessed with Flakes, and would always take boxes of them with him, whenever he went home to the States..
mad
My second cousin from the States visited us years ago when we were all kids and became addicted to Star Bars - she had to take an outer back home I wish they'd bring them back!
@@Arttline I guess you like what you like, Flakes were his guilty pleasure..
Can't blame him 😋
@@DuncanHewitt70 Star bars ar still available in most shops
Finally!!!! I have been waiting for you to actually try some of this stuff since I started watching your videos over a year ago
Been two years for me I didn't think he was ever going to try anything of ours
@@kathryndunn9142 I think it's because he knows that once you try the British way there is no going back to the American way XD hahaha
Has Tyler tried Marmite yet? I’ve let quite a few none brits try mine. Absolutely none of them liked it, a South African chap I gave it to was really quite rude about it.
@@kevcroft2815
Yes he had a whole spoonful he didn’t look impressed. I hate it too
@@carolleather5992 Having a whole spoonful of marmite on its own to determine if it is nice is like having a glass of melted butter, or squeezing ketchup down your throat without a chip... or... eating mayonnaise like a yogurt... or... well, you get the general idea.
As a Canadian, a lot of the British chocolate bars (although not all) are familiar to me, Canada is culturally a mix of British and American features plus our own stuff, which makes sense when you look at things historically
Apart from the Crunchie which has the honeycomb centre, all the others are the same chocolate. It is just the textures that are different and which make a different experience. The Cadbury bar is a bar of solid chocolate, the Wispa is aerated chocolate, the Twirl is folded chocolate and the Flake is... umm flaky! : D So althought the chocolate is the same, the texture can make it different. I have never liked Wispa's much, but the Twirls have an intense cadbury's taste to me and I like those the best if I fancy a little chocolate.
Flake is popular with ice cream, if you buy a cornet filled with soft-serve ice cream and push a Flake into it we call it a '99', if you ask for a 99 at any UK ice cream van on the street that's what they'll give you, also if you place the flake in a folded piece of paper kitchen roll and crush it with the side of a heavy chefs knife it's great for sprinkling over ice cream, a Twirl was originally made as a slightly less messy version of a flake, but I think the fact the chocolate is folded completely differently makes it seem quite different to me.
No one knows why it's called a "99". There are many theories but no definite reason.
Do you know why it's called a '99?..have a google :)
@@ratatat9790 There are many different theories but non definitive. One is that the box they were supplied in had a nominal 100, labeled as "99". No evidence for it.
@@markjones127 yes, they're quite different in texture Equally nice, or were till Kraft/Mondelez got their hands on Cadbury's.
And fun fact....soft serve ice cream was invented by a team of scientists which included future Prime Minister Margaret Thatcher
I want Tyler to try a peppermint Aero 💚 and a Kitkat Chunky 😋
Snickers Picnic Milky Way Lions Milky Bar Yorkiie the list is enlist , when I went to America the only chocolate apart from Hershey MM’s I saw was Mars bars.
Love mint aero 😋
See if you can hold of a curly-wurly and a Kitkat. Oh - and you MUST try a Creme Egg and Chocolate Eclairs
We have KitKat's here. I don't like Creme Egg. I like Éclairs, it's a pastry here. I'm no longer fond of milk chocolate, only dark. I like Dove's & Ghirardelli. But this is interesting.
Cadbury Dairy Milk used to have a firmer snap when I was a kid but seems quite a bit softer since the Kraft takeover. I think it has a more oily mouth feel that I I don't personally care for. Hershey make the US version and insist they're the same, but consumer blind tests seem to consistently show a preference for the UK one.
Hotel Chocolate is the best the UK has to offer.
He’s gonna lose his mind when he gets to try a double-decker…😜🤷🏻♂️🏴
I thought this too. I will send him some just to see his reaction 😂
@@jadeclark2599 or a Boost bar lol
@@MsCroms Cadbury caramel. A dime bar. Or a Tunnock’s tea cake…😏🤷🏻♂️🏴
@@steviesbadtv all of the above or "proper smarties", Mars bar or Marathon. Tyler doesn't know what he's missing!!
One of my faves too 👍 eat the nougat first then devour the bottom 😂
Crunchie is absolute top tier in uk. The thing under the chocolate is called honeycomb toffee, also called cinder toffee in some places
Making honeycomb toffee at home is a lot of fun
We have these in Canada, too.
@@gaza102289 it's actually called Cinder Toffee. Honeycomb is sort of like a Laymans term for it.
The original is still the best. Cadbury copied the Violet Crumble, Australia’s first ever chocolate bar which was launched in 1913. The Crunchie came out in 1929, almost identical but the Violet Crumble is just next level.
@@howardhales6325 yup :) but he didn't try smarties.
Omg Tyler made some original content. So here for it! Hope you do more 🎉
The best way to eat flake is to break a quarter off and place it in the bottom of a mug. Add a dash of dark rum and make hot chocolate as normal. Flake famously doesn't melt and is a nice warm rum soaked treat at the bottom of your mug. You can thank me now! 😁
The difference in chocolate bars is often how the chocolate is poured or the consistency so the texture profile adds a difference to the flavour profile as there is a difference to the surface area of the chocolate that makes contact with the tongue.
Look at you Tyler ! Making your own content! Well done!
Better than reacting to other TH-camrs and not even putting a link in description, or reading messages; showing it's all about the money, and doesn't care about his viewers or the TH-camrs he reacts to!!
@@gamingtonight1526If you don't like him, don't watch his stuff.
I almost fainted.
It's like he might have even been picking up on the existence of some recent comments... and emails from other TH-camrs...
@@gamingtonight1526 blah blah...you can't help yourself can you
He's not wrong though@@susanquick9881
Cadbury chocolate, unless it shows a filling or a flavour (like mint for example) is the same flavour, just different textures or shapes.
The reason Dairy milk is called this, is because it(and most British chocolate) has more milk added, so it tastes and feels more creamy.
Glad you enjoyed our chocolate 🍫😃🏴🇬🇧
Put the bars into the fridge for a while and then you’ll get the ‘Hershey’s bite/crunch’ you’re referring to.
Exactly! He ate melted chocolate and his main comment was it was soft. (but don't listen to me, I put my chocolate in the freezer so it snaps)
I guess Hersey's etc doesn't go soft (melt) like a regular UK chocolate would?
@Towers13 it's a little like a llndt chocolate or yorkie bar, "firmer chocolate," so to speak. Cadbury and Galaxy chocolate tend to be "smoother" in consistency, so it feels softer to bite.
The flake interestingly gets used more on top of an ice cream cone. The flakiness and the ice cream work incredibly well together.
When it comes to the various milk chocolate bars, we like to play about with textures. With bars like the Flake, Twirl & Whisper bars, try letting them melt on your tongue
You should try the Wispa Gold. They are lovely :-)
Wispa hazelnut at Christmas is my very fave 🤤🤤🤤
He won't as he does not look at his comments ever let alone acknowledge or reply to them.
Dairy Milk has been around since 1905, so it's over 100 years old! You can get giant slabs of it, the biggest being 850g (about 30oz), and those are really dangerous!
Others I'd say you should try: Aero (also Aero mint if you like mint), Terry's chocolate orange, malteesers, twix, and Tunnock's caramel wafers!
(Also, you can get yet another mouth feel on the chocolate bars if you put them in the fridge before eating them, it makes it initially harder before it melts in your mouth)
Watching you trying those was almost as good as eating them myself!😂 Now you know why we say that we can't even bear the smell of American chocolate. You should try Belgian and Swiss choccies to, almost more yummy 😋
I doubt you will go back to your 'old stuff' now 🤪
The difference in the chocolate is the texture. Rippled, aerated and flaky! Yummy 😋 ❤
Try a Walnut whip and Caramac or Dime bar. Both years old and delicious.
I chuckled a few times through your video. Fantastic to see you sampling British chocolate 😂
Honeycomb is made by putting bicarb into hot caramel made from sugar and golden syrup, so it is like caramel
Hersheys is like a big Lego brick of nausea.
Nah, I eat American candies all the time here in Scotland, far better than Cadburys slop.
@@scottneil1187 erm, i doubt thay are relly US, probably US imitations.. most would be illegal import other than as chemical waste
@@scottneil1187your vile then when American chocolate has the same chemicals a sick
@@scottneil1187and your just made cadburys is from England lol
Agreed. It's vile. I feel for Americans who have never had anything better.
The different textures are just meant to give you a different experience, letting it melt in your mouth is the way to go 😊
Exactly!
Americans seem to all crunchy / chew their "candy bars" and chocolate instead of letting it melt in the mouth... No savouring the mmmmm of chocolate, just "crunch, munch and go"!! 🤔🥺🤭☹️
Damn you! Chocolate isn't my go-to for sweet stuff. That will always be Haribo, because I love the chew to it, but now I really, really want to go out and buy each one that you've reviewed, very well so, I should point out. I'm glad that you enjoyed the experience.
Much love from the UK, to you, and everyone across the pond! Hey, much love to everyone!
Finally, liked, and subscribed.
A twirl is a flake covered in chocolate. I think the flake has some oil in it to help the forming process.
A flake is chocolate laid down in folds.
A Wispa has fine bubbles.
All these different ways of aerating the chocolate always the flavour and experience.
You should try Galaxy, Creme Eggs and Tunnocks caramel bar.
Dairy Milk 1905.
Wispa 1981.
Crunchy 1929.
Twirl 1985.
Flake 1920.
getting on for as old as the US
!!
Butyric acid is the major difference. The Euro chocolatiers dont add it. It's the compound that gives vomit its distinctive taste.. hence American chocolate tasting foul lol
@Deezul653 so that's why hercheys tastes like chocolate flavour vomit 🤢
Apparently they add it to give it a longer shelf life
@Welsh_Dragon756 yep that's right. Their delivery distances are much further so they do that so they can still centralise production.. but it tastes grim to me lol
Wispa came in before Twirl?
I'm shook!
Happy that you like our chocolate, im a chocoholic and love cadburys., hope you are well, take care xx UK 🇬🇧
Aussie*
The honeycomb in the crunchie is golden syrup, heated up and bicarbonate of soda added to make the bubbles. Also known as puff candy, used to make it as a child.
The flake in soft whipped vanilla cream is my favourite.
The flake is a little cruncher 😊
Don’t forget 99 ice cream.
You've chosen all Cadbury so the chocolate will be the same or very similar. You want to try the different varieties, which include Galaxy by Mars, Yorkie by Nestlé, Lindor by Lindt, Toblerone and Thorntons, to name a couple of others.
In Canada our chocolate is more like British chocolate we have some of the same bars but not all. As a child I used to love Crunchy then I graduated to Coffee Crisp.
"Only the crumbliest flakiest chocolate made like chocolate never tasted before" 1970's Flake advert.
And the 80's.
Never TASTED before.
1970s.
@@caitrionaryan8674 '80s.
@@stevenhighams4190 was going to say that. Wasn't that the one with the girl in the punt? Loved that ad, and the Flake.
My favourite Cadbury bar is the double decker. Nougat above rice crispies and surrounded by the same Cadbury milk chocolate. Comfort food.
I Buy loads of Double decker.
Can't beat them.
@@wispa1a With a wooden spoon
If you want chocolate with a different flavour, try Galaxy - solid and Ripple. Maybe try a Terry's Chocolate Orange too.
Ohhh, all great examples! 😋😋
dairy milk bars are solid chocolate, the wispa is a solid bar injected with bubbles in the centre, twirl bars are layered chocolate poured ontop of itself back and forth and the flake best eaten cold from a fridge is strands rolled into a bar, best known with icecream cones called 99's.
UK Cadburys chocolate is a lot more creamier than US chocolate because in the UK we use real fresh milk in US they use piwdered milk..
There is a famous british icecream called a 99 which is a whippy icecream in a cone with a cadbury flake sticking out the top. My fave.
I still buy a 99p flake during the summer. Shame it doesn't cost 99p anymore 😅
@@kittyluca7789Me too. More like £ 4.99 now😂
I miss 99s cant have ice cream. they used to be the best
It's any ice cream, not just Mr Whippy
@kittyluca7789 it's a good deal cos a flate alone is about 99p so ice-cream is basically free
it's simple Tyler... you are one of us now... declare your fealty to the king!
honeycomb is basically molten sugar with bicarbonate of soda added, mixed, bubbles up, then hardens. Its sort of hardened sugar lava :)
14.14 they are the same chocolate but different textures , you can get different flavours like orange and mint with twirl .
Many other chocolate bars have flavour options along with the standard chocolate.
I prefer Mars to Cadbury. You should definitely try a Mars bar, with the nougat and caramel. And the chocolate is even nicer
My hubby and eldest son work at Mars ... free choc for me!!!
@@mariastevens9975 nice!
Finally, a decent video with effort. Now if only he can read his comments.
I'm glad you finally got to experiencing our chocolate Tyler.
The biggest factor about Cadbury is the beautifully satisfying taste which is constant throughout all their products.
The only main differences are the textures...flakey, crumbly, chunky, or airy. Apart from the Crunchie obviously which has a separate filling.
You know you are eating Cadbury whatever its form.
Twirl is my favourite chocolate and it's important to mention a lot of these will seem the same if they are warm and soft like yours. Twirl from the fridge is amazing and actually has it's own identity in that state if that makes sense; the texture holds up.
With all the plain chocolate bars the difference is the texture which changes the experience
Dairy milk is a solids bar
The wispa is full of air bubbles
The twirl and flake are made of thin layers which melt a lot quicker and breaks in to small flakes
Love it. Nice work Tyler, it's nice to see you reacting first hand to something rather than reacting to reactions. Peace and love.
Ok Tyler here's a little history lesson for you.
Both Cadbury & Hersheys learnt the craft of being chocolatiers from Rowntree here in the UK.
Now The Rowntree family where world renowned confectionery however one of the son's (not as gifted in the family craft) that man was Seebhom Roundtree who did studies into social poverty, from which we gained worker's rights, pay structures & paid holidays.
His grandfather had several understudies namely Cadbury, Fry, Hershey & Macintosh. Each went on to start their own food companies after developing an unique style. Cadbury was a coca expert, Fry was an expert in fondant fillings, Hersheys returned to the US & developed his own style & Macintosh (being from Scottish dairy farming stock) used lessons learnt to produce milks, creams, ice cream etc.
Hersheys once said the difficulties he faced back home in the US was down to how ingredients where produce compared to the "farm to table" style in the UK.
All of these men would compare products over their life...however as the world changed so did their companies & as they passed down the generations tensions would see the once close friendship change to marketing & profit driven war against each other.
Now in the modern age all of these companies are owned by larger international conglomerates & each product has changed recipe because of such.
However Cadbury refused to ever lose that which the company was founded on "smooth creamy chocolate from a glass & one half whole fat British milk" that is what you have tasted & its all down to the balance of rich coco & milk.
My mum worked in Rowntrees back in the 50's. She is 87 now bless her 😊
I love that you’re trying our chocolate! Now that you’ve done Cadbury you gotta try Mars chocolates. Galaxy will get you like 🥰🥰
Flake, dairy milk, twirl and wispa are the same chocolate the difference is the texture.
Galaxy > Dairy Milk all day.
Yorkie is another non-Cadbury British chocolate
@@harold4277 Omg I LOVE a Yorkie. The honeycomb ones have made a recent resurgence. I try to avoid sugar, but man I'm so tempted.
I like to keep chocolate in the fridge so it stays firm, particularly in warm weather. That way you would have noticed the difference in texture far more between the flake, twirl, wispa and dairy milk.
You did pick 4 just milk chocolate bars but all texturally different. Flake is my favourite along with Dairy Milk whole nut. There's dozens of other ones to try.
Apparently Cadburys isn’t the same anymore which is devastating because as a brit living abroad it’s something I really look forward to when I come home , a nice dairy milk and a cuppa ☕️
FYI Most of these chocolates are supposed to be left to melt in the mouth, not crunched. That's when the flavour pops out.
Thats true, I have yet to see an American vlogger actually savour the flavour, it seems they all just chew everything even toffee's.
We have a lot of American candy stores over here so I’ve had a good amount of American chocolate but I still please to say that British chocolate is just unbeatable. You should try galaxy or terrys chocolate orange too. Wispa gold is one of my favourites though
Terrys mint is the best
He should try Maltesers as well. The malted biscuit makes it a gamechanger.
NZ Whittaker's has entered the chat 😁
Reeses peanut butter candy is decent but I 100% agree UK chocolate is better.
try melting dairy milk over rice crispies breakfast cereal in blocks tastes great and it gives you that bit of a crunch.
Have some fun try and get flake to melt. Even British don’t know what the heck it’s made of, but you can take a blowtorch to it. It will not melt It just burns. There is no understanding.
You can put it in a saucepan and it will not meltdown either
You need to try Galaxy chocolate. Either bars or minstrels. Super creamy!
Mars Inc. is an American multinational manufacturer of Gallaxy. Cadbury on the other hand remained in English ownership until 15 years ago, (during a hostile, American takeover). U.S confectioners prize money before product quality.
Been looking forward for you to try uk chocolate 🍫 😊
And now, the filling experiments must begin!
Milky way
Twix
Double decker
Dairy milk fruit and nut
Caramel
So many many more!
Lion bars or even picnic bars
Frys peppermint cream
Curley wirley!! Freddo caramel! 😂
Terry's chocolate orange
Good classic snickers and bounty too 🎉
Wispa is the nicest chocolate bar ever created!
Definitely 😋
Wispa Gold for me.
@@silverfireUK Nu uh
100%
Cadbury chocolate is largely the same stuff but in different formats to melt differently in your mouth. Some very fast like Flake, others slowly like Dairy Milk. You really should have a hot tea or coffee to hand too. Try Terry's Chocolate Oranges for different flavours or Thorntons for different centres.