Here’s a little explanation as to the differences with US chocolate.

The bit about Butyric Acid explains why US chocolate tastes literally like vomit; it’s the component in vomit that gives it the distinctive taste and smell.

When Hershey’s products came to the UK they initially had to be relabelled to reflect the extremely low cocoa content and be called “chocolate flavored candy bar”.

Ironically, the article references Cadbury.

Whenever I hear Kraft I instantly think of a block of cooking fat. With Cadbury it’s the same block of fat but brown.

This shouldn’t come as a surprise. Since its takeover by Kraft/Mondelez their chocolate has become poorer quality. As soon as the Cadbury name was being licenced to various other diversified food products (ice cream, cakes etc.) it was a sign of what was to come. Sad. Still not as bad as Hershey’s though.