Cadbury Switcheroo: Americans Settle for Second-Best From the Same Chocolate Maker
Photos by John Kiely The British Cadbury Milk (left) is as different from the American version as our languages are.
I bought into the British-food-is-awful myth for years, until I got a roommate, or flatmate as she would say, from England. Her name was Natasha, though she pronounced it Natasher, and she quickly reinforced the food stereotype with such lunchtime gems as a Ploughman's Special (an ungrilled cheddar cheese sandwich) and Heinz beans on toast.
However, she threw me one night with a spicy and amazing chicken curry, and on her return from a trip home to London, Natasha brought me a Cadbury Milk. "I know what you're thinking," she pre-said. "It's not Swiss or Belgian." I thanked her, and was shocked to find that it was rich and creamy and every bit as delicious as any other fine European chocolate.
Recently, I saw a Cadbury Milk at Randalls, and bought it for memory's sake, but at first taste I knew something was wrong. It tasted grainy and dull, no different in texture from a common Hershey's bar. Then I looked at the wrapper and saw that the candy bar was indeed made by The Hershey Company, under license from Cadbury UK and "By appointment to Her Majesty the Queen.'