Specifically what products are they using now that have saved some money but altered the taste?
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I think I know what you’re talking about, and it isn’t down to how American chocolate is made or “just passing” products; in fact there is a single substance at fault.
[PGPR.](https://en.wikipedia.org/wiki/Polyglycerol_polyricinoleate)
Look in the ingredients list of the chocolate you’re talking about, there it will be. PGPR is a flavorless waxy substance with melting characteristics somewhat similar to cocoa butter. Cocoa butter you see, is very expensive, it’s used in more than just chocolate and there’s only so much of it. Cocoa powder by contrast is relatively cheap.
So what American regulators and chocolate companies have allowed is to substitute PGPR for a large segment of what would have been cocoa butter.
It makes their chocolate waxy, the melting characteristics suck, and there’s a loss of flavor.
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