@dioxide45 Yes, the chocolate in Canada is generally a different formulation to that in the USA. Please refer to the article in the link I attached in post #12 for an explanation. As I mentioned in that same post, and as expanded on in that article, even Hershey's uses a different formulation in Canada.
@Luanne I agree with you about US-manufactured, mass-produced chocolate. Our regular, mass-produced bars generally have a higher fat/chocolate component, with a creamier and less "waxy" flavour, than normally found in the USA, and as a result they taste better, IMO.
Cadbury (which is a British-based, multi-national company) and Nestlé (a Swiss-based, multi-national company) are the predominant players here. Of course, we also get some Hershey and Mars products, too.
Some of the higher-end specialty chocolate bars produced by Cadbury start to approach the taste and quality of some Belgian and Swiss chocolate, again IMHO, albeit at a higher price. Is it as fine as the best Belgian or Swiss chocolate? No, but then the price is less, too. However, most Belgian and Swiss chocolate exports are also mass-produced, commercial chocolates.
And finally, we are certainly not talking here about craft chocolatiers; that is a whole different category. We have those, too; but that is not an apples to apples comparison.