🍫 What Are Some American Chocolates? 60+ Classics & Gems (2025)

If you think American chocolate is all about overly sweet, waxy bars, prepare to have your mind—and taste buds—blown! From nostalgic classics like Hershey’s and Reese’s to cutting-edge craft chocolatiers redefining the chocolate scene, the United States offers a dazzling array of chocolates that go far beyond the usual suspects. Did you know that Hershey’s signature tangy flavor comes from a unique ingredient also found in parmesan cheese? Intrigued? Keep reading to discover over 60 iconic and artisanal American chocolates, the fascinating history behind them, and why some taste so different from European chocolates.

Whether you’re a casual snacker or a serious chocolate connoisseur, this guide will help you navigate the sweet landscape of American chocolate brands, understand the science behind their flavors and textures, and even learn how to savor them like a pro. Plus, we’ll share our expert picks for chocolates that will surprise and delight you—because American chocolate is so much more than just candy bars!

Key Takeaways

  • American chocolate spans from mass-market classics to innovative craft creations, offering something for every palate.
  • Hershey’s unique tangy flavor is due to butyric acid, a compound that can be polarizing but beloved by many Americans.
  • Mass-market chocolates often use vegetable fats and have lower cocoa content, resulting in sweeter, sometimes waxy textures.
  • The booming bean-to-bar movement in the US is producing world-class, ethically sourced chocolates with complex flavor profiles.
  • Perfect pairings and savoring techniques can elevate your American chocolate experience—don’t just eat it, taste it!
  • Explore our expert-recommended brands like L.A. Burdick, Dandelion Chocolate, and Vosges Haut-Chocolat for truly exceptional American chocolates.

👉 Shop Iconic American Chocolates on:

Table of Contents

Here is the main body of the article, crafted by the expert team at Chocolate Brands™.

⚡️ Quick Tips and Facts About American Chocolate

Welcome, fellow chocolate lovers! Before we dive deep into the delicious, complex, and sometimes controversial world of American chocolate, let’s get you started with some bite-sized morsels of information. Here at Chocolate Brands™, we’ve spent countless hours tasting and analyzing, and we’re ready to spill the cocoa beans!

  • The Big Players: The American chocolate landscape is dominated by two giants: Mars and The Hershey Company. Together, they produce a staggering amount of the chocolate you see on US shelves.
  • A Distinctive Tang: Ever noticed that a Hershey’s bar has a unique, slightly tangy flavor? That’s due to a compound called butyric acid, which is created when milk fats break down. It’s a signature part of their process and a taste many Americans grew up with!
  • Invention Central: The USA is the birthplace of many iconic chocolate candies. The Goo Goo Cluster, invented in 1912, is considered the first-ever combination candy bar, mixing marshmallow nougat, caramel, and roasted peanuts in milk chocolate.
  • Cocoa Content Rules: Regulations in the US are a bit different than in Europe. American milk chocolate must contain at least 10% chocolate liquor (the pure cocoa mass), whereas in the EU, the minimum is typically higher. This often leads to a sweeter profile in American bars.
  • Beyond the Bar: The American chocolate scene is exploding with artisanal and craft chocolatiers. Brands like Dandelion Chocolate and Vosges Haut-Chocolat are focusing on single-origin beans and unique flavor profiles, completely changing the game.
  • Don’t Chill Your Chocolate! Storing your fancy chocolate box in the fridge is a “cardinal sin,” according to chocolatier Michael Klug. Cold temperatures can make the cocoa butter chalky and dull the flavor. Store it in a cool, dark place instead.

Ready to unwrap the full story? Let’s go!

🍫 A Sweet History: The Evolution of American Chocolate

You can’t talk about American Chocolate Brands without a trip down memory lane. The story of chocolate in the United States is a fascinating tale of innovation, industrialization, and a relentless quest to bring an affordable luxury to the masses. For a deeper dive, check out our section on Chocolate History and Origins.

It all started with gritty, bittersweet chocolate, mostly consumed as a drink. But the late 19th and early 20th centuries changed everything.

The Rise of the Chocolate Titans

  • Milton Hershey, The Pioneer: In 1900, Milton Hershey introduced the first mass-produced, affordable milk chocolate bar, simply known as the Hershey’s Bar. He perfected a method using fresh milk, which, combined with his “Hershey Process,” gave his chocolate its signature tangy taste that has defined American chocolate for over a century. Seven years later, the iconic Hershey’s Kiss was born, and today, a whopping 70 million of them are produced daily!
  • The Mars Dynasty: Frank C. Mars started making butter cream candy from his Tacoma, Washington kitchen. But it was his son, Forrest Mars, Sr., who truly built the empire. The Milky Way bar, inspired by a popular malted milkshake flavor, launched in 1924. This was followed by the Snickers bar in 1930 and the candy-coated M&M’s in 1941, which were created to be a military ration that wouldn’t melt easily.
  • Ghirardelli’s Gold Rush Roots: Way back in 1852, Italian immigrant Domingo Ghirardelli founded what is now America’s third-oldest chocolate company in San Francisco. Ghirardelli became known for its premium, richer chocolate, offering a different path from the sweeter milk chocolate that Hershey was popularizing.

This era cemented the core identity of American chocolate: sweet, accessible, and often combined with other ingredients like nuts, caramel, and nougat to create the “candy bar” as we know it today.

🇺🇸 Our Ultimate List of Iconic American Chocolates (50+ Must-Try Delights!)

Alright, team, this is the moment you’ve been waiting for! Forget what you’ve heard—American chocolate is a vast and varied universe. We’ve tasted our way through the classics, the craft, and the downright quirky to bring you the ultimate list.

1. Classic American Milk Chocolate Bars

These are the legends. The bars that built empires and defined childhoods.

2. Decadent Dark Chocolate Creations from the USA

For those who prefer a walk on the darker side.

3. Nutty, Chewy, and Caramel-Filled American Candy Bars

This is where American ingenuity shines—combining textures and flavors into an unforgettable experience.

  • Reese’s Peanut Butter Cups: The undisputed king. The perfect marriage of milk chocolate and salty, slightly gritty peanut butter.
  • Snickers: Packed with peanuts, caramel, and nougat. It really does satisfy.
  • Milky Way: Smooth nougat and caramel, coated in milk chocolate. A lighter, fluffier option.
  • Twix: The crunchy cookie, gooey caramel, and chocolate coating make for a textural masterpiece.
  • Baby Ruth: A chunky bar bursting with peanuts, caramel, and nougat.
  • Butterfinger: Famous for its crispety, crunchety, peanut-buttery center.
  • 3 Musketeers: Known for its light, whipped nougat center, making it a less dense treat.
  • Mr. Goodbar: A simple but effective combination of smooth Hershey’s chocolate and crunchy peanuts.
  • PayDay: A unique bar where the peanuts are on the outside, surrounding a firm caramel core.
  • Almond Joy: Mounds’ sibling, with milk chocolate and a whole almond on top.
  • Heath Bar: A thin, crunchy slab of English toffee covered in milk chocolate.
  • 100 Grand Bar: Chewy caramel and crispy rice crunchies, all wrapped in milk chocolate.
  • 5th Avenue: A crunchy peanut butter center covered in chocolate. Often compared to Butterfinger.
  • Whatchamacallit: A complex bar with peanut-flavored crisps and a layer of caramel.
  • Goo Goo Cluster: The Nashville original! A delightful pile of marshmallow, caramel, and peanuts.
  • Goldenberg’s Peanut Chews: A chewy, molasses-based nougat loaded with peanuts and enrobed in dark chocolate.
  • Milk Duds: Chewy caramel balls covered in a thin chocolate coating. A movie theater staple.

4. Unique and Quirky American Chocolate Treats

These treats defy easy categorization but are beloved American staples.

  • M&M’s (Plain & Peanut): The candy that melts in your mouth, not in your hand. Endlessly versatile.
  • Tootsie Rolls: A chewy, chocolatey candy that’s part caramel, part toffee.
  • Whoppers: Crunchy malted milk balls with a chocolatey coating.
  • Crunch Bar: Simple and satisfying, it’s milk chocolate with crisped rice.
  • Raisinets: Chocolate-covered raisins. A classic movie snack.
  • Chunky: A square-shaped bar packed with peanuts and raisins.
  • Reese’s Pieces: Peanut butter in a crunchy candy shell. No chocolate, but forever linked to the Reese’s family.

5. Artisanal and Craft American Chocolatiers You Need to Know

This is where American chocolate gets really exciting. These makers are redefining quality and flavor.

  • L.A. Burdick Chocolates: Famous for their delicate, hand-formed chocolate mice and penguins. A true luxury experience.
  • Dandelion Chocolate: A San Francisco-based bean-to-bar maker focusing on single-origin chocolate with pure, intense flavors.
  • Vosges Haut-Chocolat: Known for bold, exotic flavor combinations like ginger-wasabi or bacon and chocolate.
  • Socola Chocolatiers: Infusing Vietnamese heritage into their creations with flavors like jasmine tea, sriracha, and durian.
  • Lake Champlain Chocolates: A Vermont-based B Corp known for its folksy yet refined chocolates, including maple caramel and deep mint leaves.
  • Andre’s Chocolates: Bringing Swiss tradition to Kansas City with classic truffles and confiseries.
  • Bixby Chocolate: A Maine-based chocolatier using local ingredients for flavors like Maine Blueberry Jam and Maine Apple Cider Caramel.
  • Ethel M Chocolates: A Las Vegas institution offering a mix of classic and unique flavors like Prickly Pear and Bananas Foster.
  • Koho Chocolates: Inspired by the flavors of Hawaii, these bonbons feature mango, guava, and macadamia blossom honey.
  • Recchiuti Confections: Famous for their Burnt Caramel and creative bonbons like Tarragon Grapefruit and Star Anise & Pink Peppercorn.

👉 Shop Iconic American Chocolates on:

🤔 The Great American Chocolate Debate: Why Does It Taste Different?

Ah, the question that has launched a thousand Reddit threads and transatlantic arguments. Why does American chocolate, particularly from mass-market brands, taste so different from its European cousins? Is it “bad,” or just… different? As professional tasters, we can tell you it’s all about history, chemistry, and consumer expectation. Let’s break it down in our Chocolate Brand Comparisons.

The Butyric Acid Buzz: Unpacking Hershey’s Unique Flavor Profile

This is the big one. The main reason for the distinct flavor of Hershey’s chocolate is the presence of butyric acid.

  • What is it? Butyric acid is a fatty acid that occurs naturally in dairy products. It’s also produced during a process called lipolysis, which breaks down the fatty acids in milk.
  • Why is it in my chocolate? Milton Hershey developed a process that put the fresh milk for his chocolate through controlled lipolysis before pasteurizing it. This created a unique, tangy flavor that was shelf-stable and distinctly American. It also has antimicrobial properties that help extend the chocolate’s shelf life.
  • The “Vomit” Connection: Here’s the controversial part. Butyric acid is also a compound associated with the smell of parmesan cheese and, yes, vomit. For people who didn’t grow up with the taste of Hershey’s, this flavor note can be jarring and unpleasant, leading to the “tastes like sick” complaint. For millions of Americans, however, that tangy note is simply the taste of home and nostalgia.

Expert Quote: “The perception that American chocolate tastes ‘bad’ compared to British chocolate mainly stems from the differences in ingredients and production processes.”

Waxy Wonders? Understanding Texture in American Chocolate

Another common critique is that some American chocolates have a “waxy” mouthfeel. This comes down to two main factors: fat content and stabilizers.

  • Cocoa Butter vs. Vegetable Fats: European regulations are very strict about what can be called “chocolate.” They mandate a high percentage of cocoa butter, the natural fat from the cocoa bean, which melts beautifully at body temperature. US regulations are more lenient, allowing manufacturers to substitute some of that expensive cocoa butter with other vegetable fats like palm or soy oil. These fats have different melting points, which can result in a texture that feels waxy or doesn’t melt as smoothly in your mouth.
  • Emulsifiers and Shelf Life: To withstand the varied climates across the United States and sit on store shelves for longer, some American chocolates contain emulsifiers and stabilizers. These help the chocolate maintain its shape and prevent blooming (that white, dusty layer you sometimes see), but they can also interfere with that perfect, creamy melt.

Beyond Borders: American vs. European Chocolate Philosophies

At its core, the difference comes down to two divergent philosophies on what chocolate should be.

Feature Typical American Mass-Market Chocolate Typical European Chocolate (e.g., British/Belgian)
Primary Flavor Sweet, often with a milky or tangy profile. Rich, pronounced cocoa flavor.
Sugar Content Generally higher. Sugar is often the first ingredient. Generally lower, allowing the cocoa to shine.
Cocoa Content Lower minimum requirement (10% in the US for milk chocolate). Higher minimum requirement (e.g., 25-30% in the EU).
Milk Type Often uses milk powder or goes through processes like lipolysis. Often uses fresh milk or higher-fat milk, creating a creamier taste.
Fat Source May contain vegetable fats in place of some cocoa butter. Primarily uses cocoa butter for a smoother melt.
Focus Often a vehicle for other ingredients (nuts, caramel, etc.). The chocolate itself is the star.

So, is American chocolate “bad”? ❌ Not necessarily. It’s just a different style, born from a different history and aimed at a different palate. But what if you’re looking for that rich, creamy, melt-in-your-mouth experience from a US maker? Oh, you are in for a treat!

🏆 Discovering Truly EXTREMELY TASTY American Chocolate

For too long, the reputation of all American chocolate has been unfairly painted with the same mass-market brush. We’re here to tell you that a revolution has been quietly brewing for years. The American craft chocolate movement is producing some of the most exquisite, flavorful, and high-quality chocolate in the world.

These artisans are flipping the script. They are:

  • Bean-to-Bar Focused: Sourcing high-quality, single-origin cacao beans and controlling the entire chocolate-making process, from roasting to grinding to tempering.
  • Prioritizing Cocoa: Celebrating the complex flavor notes of the cocoa bean itself—fruity, nutty, floral, earthy—rather than masking it with sugar.
  • Using Simple, High-Quality Ingredients: Think cocoa beans, cane sugar, and real cocoa butter. That’s it.
  • Innovating with Purpose: Using creative, high-quality inclusions that complement the chocolate, not overpower it. As chocolatier Michael Klug says, “You don’t want anything too overpowering.”

So, where can you find this amazing chocolate? Let us show you our top picks.

✅ Our Expert Picks: American Chocolates That Will Surprise and Delight You

As your dedicated team at Chocolate Brands™, we’ve had the very difficult job of tasting countless artisanal chocolates (it’s a tough life, we know). These are the American brands that consistently blow us away and are perfect for gifting or treating yourself. For more in-depth analysis, check out our Chocolate Bar Reviews.

L.A. Burdick Chocolate: The Artisanal Icon

This is the box you buy to make a serious impression. Known for their whimsical, hand-piped chocolate mice and penguins, Burdick’s quality is second to none.

Rating Aspect Score (1-10) Notes
Flavor Complexity 9.5 Nuanced and balanced. The ganaches are sublime.
Texture & Melt 10 Incredibly smooth with a delicate, thin shell. The gold standard.
Design & Packaging 9 Elegant, classic, with their signature wax seal. A beautiful gift.
Variety 9 A wonderful mix of classic ganaches, pralines, and seasonal flavors like carrot cake or ginger.

Our Take: “This is a box (or boxes) of chocolates worth gifting to someone very special.” The attention to detail is simply phenomenal.

👉 Shop L.A. Burdick on:

Dandelion Chocolate: The Bean-to-Bar Purist

For the true chocolate nerd, Dandelion is a must-try. This San Francisco maker focuses on single-origin bars, allowing the unique terroir of each cocoa bean to shine.

  • What to Expect: Their bars typically contain only two ingredients: cocoa beans and cane sugar. The result is a pure, unadulterated expression of chocolate. Their Costa Esmeraldas, Ecuador bar has ganache notes reminiscent of chocolate pudding.
  • Why We Love It: Dandelion proves that American chocolate can be as complex and sophisticated as any in the world. They offer tasting flights that are a fantastic education in how beans from different regions can taste wildly different.

👉 Shop Dandelion Chocolate on:

Vosges Haut-Chocolat: The Flavor Visionary

If you’re an adventurous eater, Katrina Markoff’s Chicago-based brand is for you. Vosges is famous for pushing the boundaries of flavor.

  • Signature Flavors: Think exotic combinations like their Mo’s Bacon Bar or truffles infused with ginger, wasabi, and Hungarian paprika. They sound wild, but they work.
  • Why We Love It: Vosges makes chocolate an experience. It’s “a great box for a self-assured, bold someone who likes to try new things and has a deep love of all things whimsical.” It challenges your palate in the best way possible.

👉 Shop Vosges Haut-Chocolat on:

🍫 The Art of Savoring American Chocolate: A Taster’s Guide

You’ve got your hands on a beautiful bar of American craft chocolate. Now what? Don’t just wolf it down! To truly appreciate the complexity, you need to taste it like a pro.

  1. Temperature is Key: First, heed the advice of the experts: “Don’t taste chocolate cold.” Let it come to room temperature for at least 20-30 minutes. Cold chocolate leaves a “chalky flavor and texture in your mouth” because the cocoa butter is too firm.
  2. Use Your Senses:
    • Look: Admire the color and sheen. A good temper will give it a glossy finish.
    • Listen: Break off a piece. High-quality dark chocolate should have a clean, sharp “snap.”
    • Smell: Bring the piece to your nose and inhale deeply. What do you smell? Fruity, nutty, earthy, floral notes?
  3. The Melt: Place the piece of chocolate on your tongue and resist the urge to chew immediately. Let it slowly melt. Pay attention to the texture. Is it smooth, creamy, velvety?
  4. Identify the Flavors: As it melts, the flavors will evolve. The initial taste might be different from the middle notes, which might be different from the finish. Try to pick out specific flavors. Is that cherry? Coffee? Tobacco? This is where the fun begins!
  5. The Finish: Pay attention to the aftertaste. A great chocolate will have a pleasant, lingering finish that doesn’t feel waxy or overly sugary.

🍷 Perfect Pairings: Elevating Your American Chocolate Experience

Pairing chocolate correctly can unlock a whole new dimension of flavor. Here are some of our team’s favorite combinations for American-style chocolates.

  • Classic Milk Chocolate (like a Dove Bar):
    • Drink: A cup of black coffee or a nutty medium-roast espresso. The bitterness of the coffee cuts through the sweetness of the chocolate.
    • Food: Pretzels! The salty crunch is the perfect foil for smooth, sweet milk chocolate.
  • Peanut Butter & Chocolate (like a Reese’s Cup):
    • Drink: A cold glass of milk is the undefeated champion here. A stout or porter beer also works wonders.
    • Food: A slice of banana. It’s a classic for a reason.
  • Rich Dark Chocolate (like a Ghirardelli 72% Cacao Bar):
    • Drink: A full-bodied red wine like a Cabernet Sauvignon or a Zinfandel. The tannins and fruit notes in the wine complement the deep cocoa flavor.
    • Food: A sharp cheese like an aged cheddar or a handful of tart dried cherries.
  • Caramel-Filled Chocolate (like a Twix or 100 Grand):
    • Drink: A cup of Earl Grey tea. The bergamot notes cut the richness of the caramel.
    • Food: Toasted pecans or a crisp apple slice.

The world of American chocolate is more dynamic than ever. The mass-market giants are still here, but the real excitement is in the new frontiers being explored. Here’s what we see on the horizon:

  • Ethical and Sustainable Sourcing: Consumers are increasingly demanding transparency. Brands that focus on Fairtrade or Direct Trade sourcing, ensuring farmers are paid a fair wage, are gaining traction. This is a huge part of the Chocolate Health Benefits and overall wellness story.
  • Bean-to-Bar Dominance: The bean-to-bar movement is no longer a niche. We expect to see more small-batch makers in cities across the country, each offering a unique take on chocolate.
  • Plant-Based and Vegan Options: The demand for high-quality vegan chocolate is exploding. Makers are getting creative with oat milk, coconut milk, and almond milk to create creamy textures without dairy.
  • Functional Ingredients: Look for chocolate infused with “functional” ingredients like adaptogens (ashwagandha), probiotics, or CBD, blurring the line between treat and wellness product.
  • Flavor Exploration: The days of just milk, dark, and white are over. Inspired by global cuisines and local ingredients, chocolatiers are using everything from exotic spices (like Socola’s Sriracha truffle) to foraged ingredients (like Lake Champlain’s puffball mushroom truffle) to create unforgettable taste experiences.

🎉 Conclusion: Our Final Sweet Thoughts on American Chocolate

After our deep dive into the world of American chocolates, what have we learned? American chocolate is a rich tapestry woven from history, innovation, and evolving tastes. From the tangy, nostalgic flavor of Hershey’s, shaped by the unique presence of butyric acid, to the bold, adventurous creations of craft chocolatiers like Dandelion Chocolate and Vosges Haut-Chocolat, the spectrum is vast and delicious.

Positives:

✅ Iconic classics like Reese’s Peanut Butter Cups and Snickers have become global favorites, beloved for their perfect balance of chocolate, nuts, and caramel.

✅ The rise of artisanal bean-to-bar makers is elevating American chocolate to world-class status, emphasizing quality, ethical sourcing, and complex flavor profiles.

✅ American chocolate offers incredible variety, from creamy milk chocolates to intense dark bars and quirky flavor fusions.

Negatives:

❌ Mass-market chocolates often use vegetable fats and have a lower cocoa content, which can result in a waxy texture and a sweeter, less complex flavor.

❌ The distinctive tang of Hershey’s chocolate, due to butyric acid, can be polarizing—some adore it, others find it off-putting.

Our Confident Recommendation: Don’t dismiss American chocolate based on old stereotypes! If you’re craving nostalgia or classic candy bars, the big brands deliver exactly what they promise. But if you want to experience the cutting edge of chocolate craftsmanship, seek out the artisanal makers we highlighted. They are redefining what American chocolate can be, and trust us—you won’t be disappointed.

Remember, the taste of chocolate is deeply personal and cultural. What tastes “bad” to one might be a cherished childhood memory for another. So, keep tasting, exploring, and savoring. Your perfect American chocolate is out there waiting for you!

Ready to start your chocolate adventure? Here are some direct links to shop the brands and products we raved about, plus a couple of excellent books to deepen your chocolate knowledge.

👉 Shop Classic and Iconic American Chocolates:

👉 Shop Artisanal & Craft Chocolates:

Recommended Books on American Chocolate & Candy History:

  • The Emperors of Chocolate: Inside the Secret World of Hershey and Mars by Joel Glenn Brenner — Amazon
  • Candyfreak: A Journey Through the Chocolate Underbelly of America by Steve Almond — Amazon
  • Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution by Megan Giller — Amazon

❓ FAQ: Your Burning Questions About American Chocolate Answered

The biggest names are Hershey’s and Mars. Hershey’s is famous for its milk chocolate bars, Kisses, and Reese’s Peanut Butter Cups. Mars owns Snickers, M&M’s, Milky Way, and Twix, among others. These brands dominate the US market and are recognized worldwide.

Are Hershey’s and Mars considered American chocolates?

✅ Absolutely! Both Hershey’s (founded in Pennsylvania in 1894) and Mars (founded in Washington state in 1911) are quintessential American chocolate companies. They have shaped the American chocolate landscape and remain headquartered in the US.

What is the difference between American and European chocolate?

American chocolate often contains more sugar, lower cocoa content, and may include vegetable fats instead of pure cocoa butter. European chocolate, especially from countries like Belgium and the UK, typically has higher cocoa percentages, uses fresh milk, and adheres to stricter regulations regarding ingredients. This results in a creamier, richer, and often less sweet chocolate. The presence of butyric acid in some American chocolates like Hershey’s also gives a distinctive tang not commonly found in European chocolates.

Which American chocolate companies offer tours of their factories?

Several iconic companies offer tours:

  • Hershey’s Chocolate World in Hershey, Pennsylvania, is a popular tourist destination with factory tours, tastings, and interactive exhibits. Learn more
  • Ghirardelli Chocolate Experience in San Francisco offers a look into their chocolate-making process and a chance to sample their products. Learn more
  • Smaller craft chocolatiers like Dandelion Chocolate in San Francisco sometimes offer factory tours by appointment. Check their website for details.

What are some unique American chocolate gifts to give?

For a unique gift, consider:

  • L.A. Burdick’s hand-crafted chocolate mice and seasonal figures — whimsical and luxurious.
  • Vosges Haut-Chocolat’s exotic flavor combinations like ginger-wasabi or Mo’s Bacon Bar.
  • Dandelion Chocolate’s single-origin bars for the chocolate connoisseur.
  • Goldenberg’s Peanut Chews for a nostalgic, chewy treat with a twist.
  • Gift boxes from Lake Champlain Chocolates featuring local Vermont flavors.

Are American chocolates considered to be of high quality?

It depends on the brand and style. Mass-market chocolates from Hershey’s and Mars prioritize consistency, affordability, and shelf life, which sometimes means compromises in cocoa content and texture. However, the growing craft chocolate movement in the US is producing world-class, high-quality chocolates that rival the best in Europe. Brands like Dandelion, L.A. Burdick, and Vosges are excellent examples of this elevated quality.

Many classic candies remain beloved:

  • Reese’s Peanut Butter Cups
  • Snickers
  • M&M’s
  • Hershey’s Milk Chocolate Bar
  • Twix
  • Butterfinger
  • Baby Ruth
  • Milky Way
  • Goo Goo Cluster (a southern classic)
  • York Peppermint Patty

These candies have stood the test of time and continue to be favorites across generations.

We hope this comprehensive guide has sweetened your knowledge and inspired your next chocolate adventure! 🍫✨

Review Team
Review Team

The Popular Brands Review Team is a collective of seasoned professionals boasting an extensive and varied portfolio in the field of product evaluation. Composed of experts with specialties across a myriad of industries, the team’s collective experience spans across numerous decades, allowing them a unique depth and breadth of understanding when it comes to reviewing different brands and products.

Leaders in their respective fields, the team's expertise ranges from technology and electronics to fashion, luxury goods, outdoor and sports equipment, and even food and beverages. Their years of dedication and acute understanding of their sectors have given them an uncanny ability to discern the most subtle nuances of product design, functionality, and overall quality.

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