You can get any number of chocolate-coated biscuits, but dammit I just want a simple chocolate shortbread or near offer. Hell, I'd settle for a giant Tiny Teddy, though those too are a bit industrial.

Just give me a pack of bourbons without the cream in, that'd do fine.

Is this some terribly rare niche interest all of a sudden? Am I really the only person in this country who would buy such a thing?

Yes I know I can make my own, it's just tedious - and the lack of demand for anything like it confuses and enrages me.

you are viewing a single comment's thread
view the rest of the comments

[–] WaterWaiver@aussie.zone 6 points 9 months ago* (last edited 9 months ago)

Ways chocolate baked products get ruined (even one of these things is bad):

Sugar too high. It might taste nice on the initial bite, but then 15 seconds later your mouth tastes disgusting. This continues for several minutes to half an hour, which you have to intentionally forget and ignore to be able to enjoy the rest of the product. Example: Timtams.
Replacing cocoa butter with cheaper vegetable oils. Again it tastes fine initially, but then tastes weird as you go on. Most chocolate chip cookies do this. "Compound chocolate" drops sold for cooking are made like this, try eating those directly if you're not familiar.
Stupidly low amount of product in big packaging. I feel like a victim of a crime and never buy your stuff again.

I think all of the companies focus too much on (1) the initial purchase decision and (2) the initial flavour/sensation. They're idiots that are prioritising specific metrics rather than "actually nice product".