As a British adult, I didn't often eat Cadbury's, but I had it occasionally -- people would bring it to work or whatever.

Then I left Britain, and didn't eat any for about two years. Then it tasted like sugared grease.

It still seems like an upgrade from Hershey's ;-)

Everyone has their personal preferences. But you're comparing a milk chocolate with very dark chocoloate. Cadbury bournville is the dark variety, but I bet its not close to 90%. So if you like 90% chocolate, sure you will hate dairy milk. As far as milk chocolate goes though, cadbury is one of the best IMO. Usually people are split between dove/galaxy and dairy milk (as far as mass produced chocolate goes)

She wasn't just talking chocolate. She was getting into economics.

Brought up the dark chocolate because it is the more costly product to manufacture. Cocoa solids and cocoa butter are expensive. Sugar and vegetable oil aren't. If this is a corporate ploy to acclimate people to trash chocolate for profits, she was already on trash chocolate. But even in the low-rent grocers, the premium product is available. Doesn't jive with her thesis.

I agree in part. But why did she say "is a chunk of sugared grease by comparison". Seems like that clearly shows she was comparing the two in taste as well...

"sugared grease" was from me, not the author.

I wrote that because cadbury has gotten heat in the past for substituting vegetable fats for cocoa butter, and the #2 ingredient in her favorite is sugar. Cocoa products make their first appearance at #3: https://www.cadbury.co.uk/products/cadbury-dairy-milk-11294

Compare with the Lindt 90%: https://www.lindtusa.com/wcsstore/LindtCatalogAssetStore/Att...

I assumed the "she" was you as I hadn't read the article yet. So I was referring to you in my comment. As for the comparisons with Lindt 90%, just stop. Choose a lindt product that's a similar % to dairy milk. Here you go: https://www.lindtusa.com/wcsstore/LindtStorefrontAssetStore/...

If you read the article, her thesis is that we are under an illusion of consumer choice. That we have several dark and milk varieties of differing qualities and compositions undermines that thesis. Pedantic reminders of apples-to-apples are unwarranted.

From the HN guidelines:

"Please respond to the strongest plausible interpretation of what someone says, not a weaker one that's easier to criticize. Assume good faith."

I don't disagree with your comment here. Next time lead with a comment like this that gets to what you're trying to say. If you feel I was being pedantic, then you've missed my points

Flake is the only decent chocolate any more and I suspect it’s cause mondelez/kraft couldn’t make the texture work with their new formula. Try it you’ll see what I mean!

Flake was always good though. I remember liking Spira and Twirl as well. I don't really eat chocolate much any more though, but if/when I do - will make sure to compare flake to non flake

Yeah twirl has gone down the greasy route lately ...