Parts of this chocolate square are perfect, while other parts are just good. The perfect parts of this square are the ratio of ingredients and overall design. The amount of caramel to chocolate is spot on and it creates a really nice balance. This isn’t something to take lightly either, getting the right ratio of ingredients when you have such a simple combination is crucial and something many companies get wrong. The design of this bar is also really great, halfway through eating this square I noticed that the thinner chocolate portions did not collapse into the caramel. I even applied some pressure to the weaker points and it still stood strong.

You’d think this would make for a perfect caramel square, but although it was good, it wasn’t perfect. The part that fell a little bit short was the quality of the chocolate. Don’t get me wrong, the chocolate was good, but I’ve had much better. It probably ranks near the low end of the best mass produced chocolate I’ve ever tasted. In the world of American mass produced chocolate it was excellent, but compared to European brands like Dairy Milk or Fazer it’s not as good.

This is a fine square of chocolate, particularly for something you’d find at a North American grocery store. The concept, a milk chocolate square filled with caramel is fairly basic, but the design is perfect. It’s just too bad that they couldn’t set their chocolate standards even higher, because it could be one of the best mass produced chocolates in the world if they did.