In the USA the milk used has had some of its fat removed by enzymes, giving the chocolate a cheesy, almost rancid flavor. In the UK sugar is added to liquid milk, and it is this solution, reduced to a concentrate, that is added to the chocolate, creating a milder caramel flavor. In Europe powdered milk is still used, giving the chocolate a fresh dairy flavor with a powdery texture. These different tastes do not travel well.
