I just finished whatever Ferrero Rocher chocolates I've been given by my sweetie's mother(who came back from Europe) last weekend and guess what?

I've come to the conclusion that the Ferrero Rocher chocolate that we see in Singapore, is at best, a 3rd grade cousin of their European counterparts.

Let's see.. occasionally, the Singaporean chocolates are filled with this 20 year old tasting nut on the inside. And might I talk abt the lack of 'crunchiness' of Singaporean Ferrero Rocher?

Now the European one is different. Crunchy... it's like a breath of fresh air compared to the Singaporean ones. The nut, you can almost taste the freshness (yes, I know it's a little farfetched).

And the Kinder Bueno! The Singaporean ones are already melting as you buy it, it gets worse the moment you hold it, such that the final bits are just plain wafer with a tiny coating of chocolate. Not to mention that the plastic packaging is a challenging little twerp to handle, most of the time, it refuses to come out nicely. The European one? One pull and the top of the plastic is off, AND the chocolate doesn't melt immediately after you hold it and if you eat it quickly, there might be no sign of chocolate melting at all! I eat at the same speed for the Singaporean one and what do I get? A mini chocolate pool at the bottom of the packaging.

Has anyone heard about quality control???