Yeah, but it’s not really chocolate. There are other countries that say ours isn’t either but I’m ok with that!
Of course there's a little sugar in yeast bready formulas. That's for the yeast to ferment. That's so the dough fills with yeast farts for leavening. DIY.
All really big bakeries are the same.
The "bread" is a mechanically whipped foam of flour and water. Salt, yeast and sugar are added as "flavorings." Next, into the travelling oven so fast that the foam can't break and fall. You will find the explanation in McGee.
When I am unprepared to make my own bready things, I can order my needs from any one of several artisan bakers in the valley. Must admit for the quality I get, I might just as well quit making my own bready stuff at all.
Smoked almonds are nice. Sadly we can't get them here, so I have started making my own with very good results.Morrison’s used to have smoked almonds which were fab. Sadly no more!!
It’s not really American makers, Cadbury’s wasn’t even recognised as chocolate by the EU for years due to it being mainly vegetable fat. The best chocolate was always EU, like Lindt or Suchard. That was the luxury stuff that is now freely available in the likes of Lidl, and most shops to be honest.Exactly, I generally only eat Lidl or Aldi chocolate , or german/belgian in general. A lot of the mainstream UK choclate now tastes awfull, i think its the aerican owners want to make it more in keepig with american recipes. Bit like american cookie recipes. I think id starve if I went to US. Apparently chlorine injected in to chicken, and loaves of bread have sugar added. !