>>40744546
European chocolate has to have a certain percentage of coco butter (which is expensive) BY LAW to be called Chocolate.
American "chocolate" removes the coco butter and replaces it with cheap vegetable oil, which tastes like crap.
That's why American chocolate can't be called (real) "chocolate" in Europe.
It's not made with HFCS because HFCS is always "sticky". MAYBE a filling INSIDE could be made with HFCS, but not the outside.