Smørbukk is the name of a caramel that has existed for at least 50 years here in Norway. And you pronounced «smør» perfectly. Americans usually have problems with using our æ, ø and å’s. Well done 👍🏼
In Norway we usually buy one of those big plates for sharing. Typical Saturday evening. You use the package as a cover when you break all the smaller bits, then you open the package, and then you fill all of the bits in a little bowl. Then each one round the table can pick the smaller bits.
@@seb_the_tree This is a few year ago now (so i'm glad the cow still is alive and used). But basically worked my way up in a design and ad agency where we'd sometimes get branding and packaging stuff like this. Say yes to everything that sounds interesting, even stuff you don't know how to do.
@zion174 Correct, Nidar is the name of the brand. Stratos is a type of chocolate they make with these air bubbles. There used to also be a red Stratos with hazelnuts.
Licorice is the worst flavor in the world do not send him that. I am Romanian but live in Sweden now since a while back and I can tell you that the first time a Swede tried to trick me into eating licorice I went yuck what the hell is this? and spit it out. In Romania we do not gave licorice in candy, our candies are always sweet so I think that the licorice taste is exclusively Scandinavian. In Romania you can buy licorice root as a health supplement in pharmacies only and it is very expensive.
Norway has really strict policy requirement regarding minimum amounts of coco needed before a product qualifies as chocolate. A lot higher than the US.
Didn't know that. I'm amongst those (few) that feel Norwegian chocolate has too little cocoa and too much milk and sugar. m.ruclips.net/video/J44svaQc5WY/видео.html This also explains a factor. I've always felt like a lot of American chocolate tastes "expired" Add cane sugar vs high fructose syrup and everything begins to make sense
You should enjoy the rest with a cup of black coffee. No sugar or cream needed. Just a bite of chocolate followed by a sip of black coffee. It's absolute bliss.
Nah. Switzerland and Belgium have us beat in the chocolate game. But one brand is pretty good. Freia. USA Reeses is also good.. BTW, Freia is USA owned.
@@peacenpowder Not even close, lmao. Swiss chocolate is overhyped like crazy. If you had a global competition, and most people were to vote for which chocolate they would actually want to be made available in their own country the most, Norwegian chocolate would come out on top, every time... Swiss chocolate would probably be fifth... It's good, but, it's not that good. Swiss chocolate is just hyped up by snobs that haven't tasted every chocolate in the world yet. :P
Stratos is the name of the chocolate but Nidar is the brand. So it’s a different brand than Freia. Nidar and Freia are our two top chocolate producers. With freia as the best most often.
@@chrismyhre354spørs litt på hva du ønsker, Freia typisk bruker ikke veldig sterke og overveldende smaker. Nidar eksperimenter mer som er det de er kjent for og er derfor flere av produktene de lager har blitt så populære.
@@chrismyhre354 Stratos er mer fornøyelig enn vanlig melkesjokolade. Freia har en tendens til å være veldig på den søtere siden av sjokolade, mot Nidar som gjerne har litt dypere og mer komplekse smaker
The reason the chocolates is so huge is because they are family sized. They come in both family and one person size. Still, my impression is that most people by the big ones since they are so similar in prize. You can always save the rest for another day:)
You're absolutely right about the salt, the "Salt sweet" combo is a very known trick here, and alot of snacky candy makes use of it, the contrast between sugar and salt fill each other out.
@@SteifWood Gross, salt and fat go together, but... Honestly, salt and sweet don't go together, and you're profoundly abnormal if you actually enjoy that flavor combination, lol. Why don't you try potatoes in brown sauce, with jellybeans next? 🤣
The "e" followed by "i" is what throws him off, I think. The word has an odd spelling, because the "e" can in English be pronounced as our letter "i", but it can also be "ea" or "uh", and then followed by the letter "i" which can be pronounced as "ai", "ey", "eh" or "ea".
05:44 In Norwegian Salty Caramel would be written as Saltet Karamell, and the reason why a ton of products in Norway is written in English is just because Norway is very fluent in English, or, rather, a lot of Norway is influenced by English and especially American English through multimedia - games, TV series, movies, cinema movies, music on the radio, not so much books but still some, and more - so we use it in a lot of places. In fact, it's not uncommon for people to sneak in English words while speaking Norwegian to each other, either, especially so for the younger generation that's been far more influenced by English than the older generation.
@@Fedorevsky Hmm, you may have a point. We don't really have a Norwegian word that directly translates to Salty. I chose Saltet Karamell because saltet is what you use when you add salt to something.
@@John-19k20 I would say it's just salt, like the candy salt sild. That would probably be salty herring in English. At least in my dialect that sounds normal.
It might just be a dialect thing. In my dialect saltet would be salta. I would translate salty food to salt mat. But that might sound strange in other dialects.
The way they make the smash bars is that they take the faulty regular smash product and crush it up, then add it to a milk chocolate bar. It's really clever, since it lets them use product that otherwise would be thrown away to create more premium product. Freia does the same with Kviklunch.
Stratos was the original bubly chocklate. U have seen it in commercials in earlier videos. With the guy coming home from the store with a small blue cow
Yes and no. Stratos came out a few months to a year after the british aero. And then apparently britain struggled to copy earo for decades untol they pulled it off.
There are single serving bars that are like 1/3 of that size, some even smaller, the size of a snickers bar. I figured if someone is sending chocolate that far, why not send a family serving.
We as Norwegians should go together and make the biggest box of treats and sweets from Norway that Tyler needs to try. Everything from chocolate, candy, sodas, cookies and chips! As well as other products like brunost, and so on
Smørbukk is the name of a chubby, cunning boy in an old fairytale. Smør=butter, bukk= male goat. He sneaks away from a sorceress who has trapped him and wants to cook him for food. It ends with him cooking the troll's daughter, killing the troll and the sorceress and stealing their gold and silver. Old Norwegian fairy tales are originally much more macabre than the versions we read to children today. Smørbukk later became a butter caramel (1935) and a cartoon (1935). In 2010, the caramel was changed by adding more dairy butter to get a softer caramel. Crispo is really good, and so is the Smash bar. Stratos was introduced as an air bubble chocolate bar from Nidar, and comes now with salty caramel and nuts in addition to the original.
I soooooo miss the original, hard Smørbukk caramels… I’d rather have to hold them to get them softer than buying soft caramels!!! I would be so in on a petition to get them to make the old Smørbukks again!!! With the original wrapping too if possible!!! Yummy!!! 🤎💛❤😋
Is THAT why all smørbukk caramels seems expired these days? They made them like that on purpose? Like they are falling apart! They should be sticky, not crumbly.
I think one of the main differences between European and American chocolate is that many American milk chocolates contain butyric acid, a compound found in vomit and rancid butter 👀 They add it to make it more shelf stable, because of how the milk in the US is treated, if I understood it correctly
@@ravnn.8680 YES they do use corn syrup instead of real sugar but the bad taste in US chocolate comes from the Butric acid that is also found in womit and spesially in baby womit! That is the reason we in the rest of the world thinks and taste womit when we eat chocolat from the US!
It was actually Hersheys who started this, and due to Heraheys massive market dominance atthe time,the taste came to be what americans expected chockolate to taste like, so chockolate in america WITHOUT Butyric Acid never ended up selling well, because to americans whom are used to its taste, chockolate without it tasted off and unexpected, and we humans are very habit animals. However, in testing like this video, the expectation is that it will taste different, so the difference in taste does not cause the same reaction. The whole thing is quite an interesting read, as it dives into the psychology of marketing, and how large companies like hersheys ended up cementing certain taste profiles into an entire country.
And the American chocolate is a lot sweeter than the Norwegian. And, like someone mentioned, they use high fructose corn syrup a lot while we use sugar…
Every summer school children gather during the long, light summer, evenings blowing air into the liquid chocholate, while singing old songs about conquering England.
Oh, someone sent him some of the more advanced stuff. Also, all of these exist in other sizes. Smash and Smørbukk started out as smaller candies, then someone decided to put them in chocolate plates. "Freya" is a closer pronounciation of "Freia" than "Frieda." Otherwise you were spot on, "boble" = "bubble", "luftboble" = "airbubble" If I recall correctly, Nidar was the producer that first made chocolate with air bubbles: Stratos. All of their chocolate plates with air bubbles are called Stratos, followed by whatever flavor they added to it. (fellow Norwegians are free to correct me on this)
20 дней назад+5
Nidar was only the first one who did it in Norway. Like with Kitkat and Kvikk Lunsj, the idea came from the UK. Rowntree introduced their aerated chocolate, Aero, in 1935. This brand is under Nestlé today.
That's the advanced stuff? Have you tried Freia's thick layered cheesecake or Oreo bars? Or some of the stranger combos like Freia's fizzy raspberry and merengue chocolate?
Smørrbukk (Smør = butter, bukk = ram) is the name of a yellow flower (like the colour of the package). They are a type of caramel called "fløtekaramell" (fløte = heavy cream). Which is made by heating and mixing butter and sugar in a sauce pan until it is brown, then adding heavy cream and a pinch of salt. Smørbukk is the classic commercial version, and it comes in two types. One is a hard toffee and one is a viscous caramel in a milk chocolate vessel. Both come as individually wrapped, bite size pieces.
The Nidar caramel is prob cracked due to the exposure of the cold when flying it over. they are not supposed to be glass ;D the same for the powder color on top is most likely form the same thing. you should really try Hockypulver and if you do, do a full tongue first try its a challenge. And don't try to snort it as some might say to try.
Most of the time you Will find this when a product is describing the taste.
18 дней назад+4
Yeah true, but as Tyler mentioned, Salty Caramel is close to Norwegian: Salt Karamell. English is also often used because it reaches much more ppl though. Tourists, foreigners.
Yeah. All Norwegians understand English, so, I guess it's a marketing evaluation thing.Also, demographically, probably about half or less are native Norwegian at this point.
No, we use English names, because it's a universal language... Norwegians hate talking to strangers, and the less need for talking to strangers there is, the better... Putting names, and descriptions in English means we don't have to talk to tourists... It also means less prep-time to visit other countries, as we can just use English for most countries we intend to visit... which we can bring Norwegian products with us, to show our cousins in, idunno, Britain for example. English is the most versatile choice... And besides, Norwegian sounds kinda lame too... I mean have you seen Norwegian TV-shows or movies before? Norwegian is an AWFUL language for entertainment, it is impossible to have drama without things sounding completely fake and silly, and if you try genuine Norwegian conversations for those movies/shows, then it's mundane and too boring to entertain... Norwegian is just a lose-lose language, it's awful! 🤣 EDIT: Norwegian only works for stand-up comedy, nothing else.
I moved to Norway some years ago and everytime I go to my home country I have to bring lots and lots of Freia chocolate for my family and friends! So even for fellow Europeans the Norwegian chocolate is just extra yummy! 😝 I personally think Freia chocolate tastes better than Nidar chocolate 🤔 By the way in the Netherlands we also have those «bubble» chocolate bars and they are called «Bros» bars (though smaller) 🤗 Hihi, the way you pronounce the Norwegian words is very Danish sounding! 😝 Not bad at all 🤗
Stratos - In the cannon, air is blown into the chocolate mass, which is then cooled. The cooling helps to retain the bubbles in the mass. Finally, they mold the bottom of the chocolate, and wrap the chocolates in foil before placing them in boxes.
Stratos is the Nidar brand for bubbly chocolate (the original). This one is Stratos with caramel and salt. Salt is the same in English and Norwegian, we just don’t have the Y at the end.
Look at you just casually reading norwegian like it's nothing...🎉 Also as others have pointed out - really good pronunciation🎉
20 дней назад+17
Freia (Freya ig eg) and Nidar (Needar in eg) are competitors. Freia has the original milk chocolate dating back probably 70 years. Nidar has the original bubble chocolate, All others are spin offs to sell more, except for Freia Kvikk Lunsj. A traditional Norwegian chocolate with sweet biscuit. Closely related to outdoor life treats we use while skiing. Especially at easter time. Much like Kit kat, but Freia won a law suite from them. "kvikk lunsj" is a national treasure. And you are right, Norwegian chocolate is mellow, mild, tasty and natural,. no artificial taste there. You should also try Daim that is a very good one with crispy caramel core.
There are two quintessential norwegian chocolates: "Freia melkesjokolade" and "Kvikklunsj", best enjoyed while out hiking in nature; these chocolates are so good and timeless that they have sort of become a permanent part of norwegian outdoor life-culture, we always have them with us in the backpack, with an orange and a couple slices of bread with the norwegian cheese called "Brunost" or "Gudbrandsdalsost" (very sweet brown goat cheese). Highly recommended to have tasted these two chocolates once.
Norwegian chocolate plates are great christmas calendars, because they have 24 squares, taste better and cost less than a "proper" christmas calendar. There is also many variants, so you can get whatever you want!
@@olenilsen4660 No one! Cause no one have the will power to stay away from European(Norwegian) chocolate to make it last for 24 days! US chocolate at the other hand is you opend it up the firstday,take a bite and the rest is being thrown in the bin!
The first one is basically a Stratos copy-cat. Nidar is good with the air bubbly types and putting stuff like caramel or milky cream in them, while Freia is good on milk chocolate and chocolate with nuts and almonds. The size of these chocolate bars are also great for a quick advent calendar
A tell-tale sign of Boble being a copycat is how the bottom on the Stratos is smooth, while the bottom of the Boble is rougher. The machine used to make Kvikk Lunsj had to be repurposed to also make Boble as well, which wasn't really ideal.
some more context from a norwegian here: two of the biggest chocolate brands in norway are Nidar and Freia (freia as in freya, not frida, though i get the confusion from the logo) theyy are pretty much a duopoly at this point. Nidar makes Stratos. the stratos "brand"/line of chocolate is bubbly airy chocolate ment to melt on the tounge and easy to chew. within stratos they make tons of other tastes for it like caramel and brownie dream (my favorite). they also make Krispo, among others. Freya also makes blend types of chocolate. wich is where they combine different recipies from other chocolate they make, and or collaborate with other brands to make a big chocolate bar: milkchocolate with the taste of etc brand. they are probably most well known for their Kvikk Lunsj chocolate. i would reccomend that for next time, or their milkchocolate Kvikk Lunsj.
There's very few things I take pride in by being norwegian - but I always thought our chocolate was something special and on par with swiss chocolate and found it strange that the companies never expanded internationally. I guess it would be too expensive in many countries. Very nice of you to do this review, it's great and thoroughly descriptive, thanks! Hope the companies throw you some dough for this.
because its no longer owned by norway since like 1993(?) Its a old agreement with the people behind m&m that they wont sell in norway if they dont expand teh simular product we have out of norway(maybe also scandinavia)
The reason it stands "Salty Caramel" is that it sounds better than "Salt Karamel" as it is in norwegian and it makes people wana buy it! And the reason it has air bubbles is because its made from Stratos. Their chocolate adds allways say "Strator! Bobbler av glede" or in english "Stratos! Bubbles of joy!" so every Stratos chocolate always has air pockets/bubbles! Hope this helps! :D
You pronounce "smørbukk" so well. The name can be translated to "buttercup" and comes from a norwegian fairytale. Its another chocolatebar inspired by another candy. Smørbukk are originally small caramel toffees.
@VidarLund-k5q I see what you mean, but "Smørbukk" is originally from a Norwegian Asbjørnsen and Moe fairytale. And in th english translation "Smørbukk" is translated to "Buttercup"
Stop lying to him. His pronounciation needs work. I know you're just trying to be nice, however, being nice at the wrong moment and/or for the wrong reason can have negative consequences, such as him thinking he's good at Norwegian when he isn't... it can lead to him feeling embarrassed at some point, and that's cruel. Kindness without thought, is cruelty... Kindness is only worth something when it's thoughtful.
@@kenlykkeslett7501 I was unaware of those, I was thinking of the Freia chocolate bars you can buy in regular stores: Freia Oreo Smakfull 320g Freia Smakfull Ostekake Jordbær 300g Freia Smakfull Vaffelnøtt 270g
Okay some quick notes by a signature Norwegian What you have there is chocolate plates, they are designed to be shared with family, or be a portion over the weekend for your “Saturday candy”. We do also have smaller bars, usually of the same chocolates, just smaller. Like yours, which is for one person. Never compare anything Norwegian to the KitKat, though feel free to compare it to our Kvikklunsj. Air pockets is a very usual thing in Norway, and the stratos you had secondly is the signature for it, the first one you had is inspired by the idea / copied the idea. (Since they are two different companies) Also we Norwegians LOVE salt, anything from caramel to salty licorice. We’re here for it. The reason Norwegian chocolate is so good is because it’s much less artificial, and has less sugar and sweeteners than American chocolate. I’ve had American chocolate (not a fan) but it reminds me of our calendar chocolate which is basically the cheapest advent calendar you can get; with really cheep, sweet chocolate bits inside each day. Nidar is pronounced like N-ee-dar Kinda like you pronounce Knee, just without the K, and with Dar at the end, :) Smør bukk directly translates To butter goat(?) And it just is the brand of the caramel, which is “smooth as butter” (I think) Also the bobbles are made by foaming the chocolate while it’s still liquid.
"Smørbukk" is the same as with "smash" chocolate. It's a mainstay caramel that they combined to make a chocolate bar 😊 Norwegian chocolate is a LOT less artificial than American. So your taste buds aren't fooling you 😅
In Norway we use fresh milk in chocolates, not milk powder. Or milk that is boild to death. We have a short exp. date on milk because its fresh and not over boild and taste like cardboard
20 дней назад+3
Even the Norwegian chocolate is good, I love the American Reese's peanut cups and bars. If you are looking for European chocolates, please explore Lindt (Switzerland), Vailrhona (France) and Godiva (Belgium). All very good.
Since it’s Christmas times you should react to “The Julekalender” Norwegian edition, it’s originally from Denmark. But the Norwegian version is often considered the best!
Norgeee! 🇧🇻 Its so fun to watch all these videos of you reacting to different Norwegian things! Love it! Only Wish u had a better camera, looks like it's taped in 2008 haha! But big ups! Keep up the good work! Love watching!
Most chocolate bars in Norway are available in small/medium, and big versions. The ones you have received are the big versions (around 200 grams), and they are intended to be shared by multiple people, hence the handy sections that you can easily break off. Salty caramel in Norwegian is salt karamell (a in salt is pronounced almost like the a in father). I don't know why they have used English words in the name, but as practically all Norwegians can read English, it isn't a problem. You have commented on the use of English in several Norwegian commercials as well, and it's the same thing in those instances; Norwegians doesn't really have a problem with it. Smørbukk literally translates to "Butter Buck/Billy Goat", (smør = butter, bukk = male goat), which sounds really weird. Smørbukk is the name of the main character from a Norwegian fairy tale, and he got that name because he was a fat kid who loved food. It still sounds bonkers until you learn that Norwegians use the word "bukk" as a fairly negative spin on the word in front of it (we concatenate words into longer words); basically saying that Smørbukk was a glutton. The same negative spin can be found in words like: Surrebukk (someone who isn't focused on what they are doing), tullebukk (someone who constantly makes jokes/is stupid), stabukk (someone who is overly stubborn), horebukk (a man who has sexual relations with someone other than his wife. Also sometimes used to mean male prostitute, or a man with "deviant" sexual behavior), and many more. And please remember that Freia doesn't have the letter D in it; you are just misreading it. The font may be confusing you, but the letters are F R E I A. Freia is named after a Norse goddess, and it sounds fairly similar to the way you would pronounce Freya in English (not exactly, but close). My brain hurts when you keep calling it Frida. 😆
Norwegians can speak english so it is no surprise products have english on it, it looks fancier and makes it easier for people who only know the englsih term, cuz many of them learn the terms from online. The smash chocolate was the best, especially the non bar version with the cone shaped pieces.
Nidar and Minde is for me the "truer" Norwegian chocolate producers. Freia is an exception with Kvikk Lunsj ( dark version is my fav and is the true original, also came BEFORE Kit Kat ;) and the fairytale designes mini choco packets. Freia sold their soul to Mondolez International which is owned by US corporates😒
As a norwegian and google searcher, i regret to inform you that our kvikk lunsj is actually made 2 years later than kitkat, 1935 and 1937 for kvikklunsj
Smørbukk is the name of a toffee that was launched by Bergen in 1935 . According to Nidar, approx. 100 million pieces of these caramels each year. [ 1 ] Since 1935, the same caramel recipe has been the basis for production. The production still requires a great deal of craftsmanship. The caramel dough is first boiled in copper kettles, rolled out and then cut into pieces. Today, production takes place at Nidar's factory
The chocolates were damaged during the long transport. Transporting food, in general, is a delicate business. Any changes in temperature or too much stress and vibration along the way can permanently damage it. This is even more true when it comes to chocolate as it is very sensitive, and any mistakes during the transport process can affect its look, smell and taste. We see here that the chocolates are white on the outside, i.e. spoiled taste. It is completely idiotic to send good chocolate that will always be spoiled due to long transport.
As a chef for over 30 years you are only partly right! It does not spoil the choclate taste but only apparences! But as humans we use all our sences when we eat something! So when you are saying the chocolate is totally spoiled is not actually true!
@@karstenstormiversen4837 It can effect the taste, but only when the chocolate goes through a rougher heat cycle. You can usually see what looks like roses forming on the surface as the fabric of the chocolate tears itself apart which dulls the flavor. It's only a teeny tiny amount though.
Stratos were the ones who started bobble chocolate, that’s their thing so that’s why it didn’t say so at the chocolate bar and why freia chocolate had to specify it. I don’t know if you have tried the Norwegian KitKat, Kvikk lunsj, because if you haven’t you haven’t tried Norwegian chocolate. ( be careful with your words when tasting it, if you say that kitkat is better you will upset everyone in Norway)
English speakers don't usually learn to read by the Synthetic method like we do, but rather the Analytical method. It trains the brain to combine sounds in known ways and is very good for a language with a lot of different spelling rules, like English. Makes it much harder for the brain to sound out letters one by one and make the right word, but easy to read known words quickly. (Syntetisk og analytisk lesemetode.. noe fra lærerhøyskolen festet seg.) Probably why spelling bees are a comparatively big thing in the US while they seem trivial to us. We learned to sound out how to spell words, while that often doesn't work well in English.
Omg boble! My favorite for sure! Very "dangerous" for sure as you cant stop eating it. Used to be Blues that also had airpockets but they stop making that one. I can hook you up with the Crispo :D
Great job on the pronunciation, mountains better than average american pronouniation of my language, you make my inner scandinavian soul proud. May god bless you kind soul
Hey Tyler, wanted to let you know that "smør" is butter in norwegian, i wanted to let you know, and you practiclly becoming more and more norwegian each time i see one of your norwegian react videos, love to see more of you reacting to the tast of norwegian candy, also love your british and australian react videos, i wish the best for you and your family.
You are one of the americans with the best pronounciation of norwegian words I have ever heard. You probably could read a lengthy norwegian text that I am sure I would understand almost completely. Not many americans could do that!
Thank you so much for trying our chocolates. It's really nice to see your reactions and opinions 🙂 But I just have to say that one of these is in the middle of a legal dispute. Stratos from Nidar is the one with bubbles usually and the one we have had for years. And it is very good. But recently Freia tried the same thing with "Boble-sjokolade". But this ended up in court and Nidar won there this summer. I do not know whether Freia has appealed or not, they said they would, or whether the case is finally over. Orkla believes that the packaging design on Freia's Boble chocolate is an infringement of Nidar's Stratos packaging. They therefore want a ban on marketing and selling Boble-sjokolade with the current packaging. This summer the verdict was handed down, and it was decided that Modelez Norge AS is prohibited from marketing and selling Freia Boble-sjokolade with the current packaging. In addition, Freia must pay compensation of 20 million kroner plus interest, as well as 12.2 million kroner in legal costs. Freia completely disagreed with the court's assessment and said they would appeal. However, the company is clear that they will not take the chocolate off the market immediately. They will continue as they are until a final judgment is reached. www.nettavisen.no/okonomi/stratos-saksokte-freia-om-bruk-av-farge-her-er-dommen/s/5-95-1858941
just wondering how old was the chokolade you ate? the texture/look on the outside tells me its old or about to expire and the flavors has been lost quite a bit? scandinavian chokolade doesn't turn "white" on the surface unless its getting old and shouldn't be consumed
I thought my algorithm brought me here because I love watching ppl react to Norwegian food/snacks. But then I went on your channel and every video is about Norway, what’s going on??😂
The reason it's so good is because of Mr.Milk. Mr. Milk personally quality-checks each bar with his protein and calcium powered xray vision while dancing around the factory to inspire the chocolate to be more lively. Also, how has no one sent him a bar of Kvikk Lunsj yet? Like, either a normal pack or a big bar..?
First time i had the salty caramel I had the same reaction as you. Like what on earth is this!?.. Then I had some more and I couldn't really stop eating it. Now it's my favorite one and the only one I buy when I get chocolate.. It's so good 😋
Hey Tyler! I'm really enjoying watching you discover Norway. I'm guessing you like disc golf because of your disc golf basket in the background. Did you know Norway has the current #1 disc golf course in the world on UDisc. The name: Krokhol Disc Golf Course. Its a 20min drive from Oslo S. Another important course to mention is Øverås Diskgolfpark. Rated #2 in Norway and #13 in the world currently but was #4 in 2022. Øverås Diskgolfpark has a stunning view and a little Viking theme going on. Its a 1h 10min drive from Ålesund. After everything you have learned about Norway, it should probably not surprise you that we have a lot, and I mean a lot of disc golf courses in Norway. Hope you will check it out and, maybe visit some of them on you inevitable visit to Norway :)
My favorite chocolate is Kvikk Lunsj (Quick Lunch) and if you get the original version, the smaller packages, they are pretty much identical to Kitkat in shape. PS Smørbukk means butter ram (the animal)
The packages are so smart, after you eat a row you can fold it if you don’t rip it all the way and keep it sealed from air and keep the taste as good as it was newly opened. And for the for the first two, freia has probably been inspired by Stratos cause they’re known for the bubbly chocolate and is definitely a favorite for many, personally I prefer freia with sea salt and the Walters almonds
It's so funny when you read a Norwegian sentence perfectly, and then say you have no idea what you just said! 😂 My brain can't comprehend both things being true at the same time, and for some reason it's hilarious 🤣
the "mold" you're speaking of is because you've stored the chocolate in the fridge :) the chocolate often then gets a white coating, it can also gather condensation inside the package. it's not recommended to store them in the fridge for those reasons.
Very good pronounciations! Smørbukk is a toffee or cream caramel if you like. It has rich buttery qualities to it, especially the older style which is way harder than the stuff they fill into these chocolate bars (IIRC it's more or less fluid caramell in the bars). What I have seemed to notice in the low viscosity caramel fillings is that they are silly intense with a bit of an artificial aftertaste. Same goes for the Stratos salty caramel ++ filling. It's not bad, but I miss the older styles with a little more tacky caramel fillings and naturally rich buttery flavors. Be sure to try the original caramels if you get the chance
Should be a english decription on the back of those big bars. And its english on products here in Norway because we all speak english 😂. And Stratos was the original bubble chocolate, all the others with bubbles is trying to be Stratos
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Smørbukk is the name of a caramel that has existed for at least 50 years here in Norway. And you pronounced «smør» perfectly. Americans usually have problems with using our æ, ø and å’s. Well done 👍🏼
Yes, even if they have the sounds in English as well. I think they have more problems pronouncing the norwegian O and Y.
Smørbukk was first sold in 1935
w norske meg
Almost 90 years. 1935.
Smørbukk is actually a character in a norwegian feirytail bye Asbjørnsen og Moe. The caramel is named after that character.
In Norway we usually buy one of those big plates for sharing. Typical Saturday evening. You use the package as a cover when you break all the smaller bits, then you open the package, and then you fill all of the bits in a little bowl. Then each one round the table can pick the smaller bits.
Hey, I'm actually the artist that illustrated the friendly cow on the Stratos Salty Caramel package, glad you found it friendly.
Stop the cap we now you did not do it
@ well i have the original illustration work files that say diffrently. So if someone else is claiming that i would like a word with that person.
Wow! That’s so cool!
@@koltzow your in the job market I want to get into, how did you get your job?
@@seb_the_tree This is a few year ago now (so i'm glad the cow still is alive and used). But basically worked my way up in a design and ad agency where we'd sometimes get branding and packaging stuff like this. Say yes to everything that sounds interesting, even stuff you don't know how to do.
how he says "sjokolade" in danish, gets me every time!
Same😆🙈
@@ItsLuckyDucky yes, perfect Danish on that exact part 😁😄
Norwegian here. Stratos whole brand is dedicated to the bubble chocolate. And yes. ‘Boble’ is norwegian for bubble
Yeah Stratos the name should give people the clue in and of itself, like the stratosphere
I do not think it is the name of the brand
@zion174 Correct, Nidar is the name of the brand. Stratos is a type of chocolate they make with these air bubbles. There used to also be a red Stratos with hazelnuts.
Stratos is the name of the cow who is bubbling with happiness, and the chocolate is made from the brand Nidar.
I forgot to add that. Yes. Stratos id a part of Nidar
We should send him some hardcore salty licorice so we can watch him squirm like most people outside Scandinavia that tries it for the first time 😂
😂😂😂❤
hehehe, Super Piratos should do it!! 🤣🤣
Dundersalt usually does the trick
Licorice is the worst flavor in the world do not send him that. I am Romanian but live in Sweden now since a while back and I can tell you that the first time a Swede tried to trick me into eating licorice I went yuck what the hell is this? and spit it out. In Romania we do not gave licorice in candy, our candies are always sweet so I think that the licorice taste is exclusively Scandinavian. In Romania you can buy licorice root as a health supplement in pharmacies only and it is very expensive.
@@corbul32stefan58 Ok.
Norway has really strict policy requirement regarding minimum amounts of coco needed before a product qualifies as chocolate. A lot higher than the US.
Didn't know that. I'm amongst those (few) that feel Norwegian chocolate has too little cocoa and too much milk and sugar.
m.ruclips.net/video/J44svaQc5WY/видео.html
This also explains a factor. I've always felt like a lot of American chocolate tastes "expired"
Add cane sugar vs high fructose syrup and everything begins to make sense
You should enjoy the rest with a cup of black coffee. No sugar or cream needed. Just a bite of chocolate followed by a sip of black coffee. It's absolute bliss.
100%!
Gawdamned right. Especially with the Freia med havsalt.
You mean firkløver
To make the bubles, they make the cows run, jump and play 🐄😂
(Referring to the commercial) 😊
😂😂😂
Only the copy Freya made, original Stratos from Nidar know the secret of making the bobles in the factory.🤣Poor cowes
and Fart! hahaha
@@Gullvivas not funny
I just got my delicious Norwegian chocolate order from Norwegian Food Store and I agree that Norwegian chocolate is the best! Enjoy!
Nah. Switzerland and Belgium have us beat in the chocolate game. But one brand is pretty good. Freia. USA Reeses is also good.. BTW, Freia is USA owned.
@@peacenpowder nah
@@peacenpowder Not even close, lmao.
Swiss chocolate is overhyped like crazy.
If you had a global competition, and most people were to vote for which chocolate they would actually want to be made available in their own country the most, Norwegian chocolate would come out on top, every time... Swiss chocolate would probably be fifth... It's good, but, it's not that good.
Swiss chocolate is just hyped up by snobs that haven't tasted every chocolate in the world yet. :P
Nah norwegian chocolate is best.
Stratos is the name of the chocolate but Nidar is the brand. So it’s a different brand than Freia. Nidar and Freia are our two top chocolate producers. With freia as the best most often.
Nei! Nidar på topp
@@kiresive6944 du kan ikke mene at nidar har bedre sjokolade😅
@@chrismyhre354spørs litt på hva du ønsker, Freia typisk bruker ikke veldig sterke og overveldende smaker. Nidar eksperimenter mer som er det de er kjent for og er derfor flere av produktene de lager har blitt så populære.
@@chrismyhre354 Stratos er mer fornøyelig enn vanlig melkesjokolade. Freia har en tendens til å være veldig på den søtere siden av sjokolade, mot Nidar som gjerne har litt dypere og mer komplekse smaker
Nidar is best. They have Smash, hello.
Wow, im impressed by how you pronounced Smørbukk!
The reason the chocolates is so huge is because they are family sized. They come in both family and one person size. Still, my impression is that most people by the big ones since they are so similar in prize. You can always save the rest for another day:)
Spiser hele på en halvtime og skammer meg rett etterpå😂😅
@@andreasrstumljkjel9871 🤐😂
@@andreasrstumljkjel9871 Ja, det er vel det mer ærlige svaretXD
😂😂😂 @@andreasrstumljkjel9871
@andreasrstumljkjel9871pfff, er da lov og nyte livet med en sjokoladeplate i ny og ne. 😁
You're absolutely right about the salt, the "Salt sweet" combo is a very known trick here, and alot of snacky candy makes use of it, the contrast between sugar and salt fill each other out.
add the fat in the coco butter and you have the holly triangle of tastes
@@SteifWood Gross, salt and fat go together, but...
Honestly, salt and sweet don't go together, and you're profoundly abnormal if you actually enjoy that flavor combination, lol.
Why don't you try potatoes in brown sauce, with jellybeans next? 🤣
impressed with your norwegian reading and speaking skills. I'm sure you would have little difficulty starting realy learning it
Except for the Frida/Freia part 😂
@@Hjylps I blame that on their weird font ;)
Actually it is not that hard for English speaking people since English is a mix between old norse,french and other germanic languages!
I am swedish and Kremtopper and Mokkabönner are my favorites. Worthy a a trip to Norway. And Troika not to forget.
Yeah. Swede here too. I usually prefer the norwegian chocolate to ours.
Us in Norway however goes to sweden alot to buy candy HELP
I'm Danish and I would take any Swedish or Norwegian chocolate over what we got here in DK anyday! :-D
@@HoneyStepWCUE thats because its cheaper. Or because we believe it is.
@gr8899 Not always
Freia is pronounced the same as Freya. A norse goddess 😊
The "e" followed by "i" is what throws him off, I think. The word has an odd spelling, because the "e" can in English be pronounced as our letter "i", but it can also be "ea" or "uh", and then followed by the letter "i" which can be pronounced as "ai", "ey", "eh" or "ea".
@MrDonCoyote yeah
Chocolate is the true nectar of the gods 😁
@@afrog2666 absolutely! I eat one of these in one day 🤭 "family size " is just a suggestion 😅
Thanks for the clarification! I think I imagined a "d" in there somewhere haha
05:44 In Norwegian Salty Caramel would be written as Saltet Karamell, and the reason why a ton of products in Norway is written in English is just because Norway is very fluent in English, or, rather, a lot of Norway is influenced by English and especially American English through multimedia - games, TV series, movies, cinema movies, music on the radio, not so much books but still some, and more - so we use it in a lot of places. In fact, it's not uncommon for people to sneak in English words while speaking Norwegian to each other, either, especially so for the younger generation that's been far more influenced by English than the older generation.
And the brand is Nidar. Stratos is the original with bobles, and salty caramel is one of the flavours.
Wouldn't it just be Salt karamell, saltet sounds weird on a chocolate, like you drizzled salt on top, lol
@@Fedorevsky Hmm, you may have a point. We don't really have a Norwegian word that directly translates to Salty. I chose Saltet Karamell because saltet is what you use when you add salt to something.
@@John-19k20 I would say it's just salt, like the candy salt sild. That would probably be salty herring in English. At least in my dialect that sounds normal.
It might just be a dialect thing. In my dialect saltet would be salta. I would translate salty food to salt mat. But that might sound strange in other dialects.
The way they make the smash bars is that they take the faulty regular smash product and crush it up, then add it to a milk chocolate bar. It's really clever, since it lets them use product that otherwise would be thrown away to create more premium product. Freia does the same with Kviklunch.
Stratos was the original bubly chocklate. U have seen it in commercials in earlier videos. With the guy coming home from the store with a small blue cow
Yes and no. Stratos came out a few months to a year after the british aero. And then apparently britain struggled to copy earo for decades untol they pulled it off.
also he saw the predecessor to Boble from ruclips.net/video/Q0BwlOQOd0A/видео.html
True, but personally I never liked Stratos. Neither do I have any interest in "testing" Boble.
@@Markcrazeer Guess he was talking about in Norway. He did try norwegian chocolate, not british 😝😝
@ well yea, compared to freia boble then yes stratos is the original. But aero did beat us.
There are single serving bars that are like 1/3 of that size, some even smaller, the size of a snickers bar.
I figured if someone is sending chocolate that far, why not send a family serving.
It is a family size pack. There are many that are much smaller.
According to you, im a family 😂😂😂
@@gjareva😂
We are family guys 😆
We as Norwegians should go together and make the biggest box of treats and sweets from Norway that Tyler needs to try. Everything from chocolate, candy, sodas, cookies and chips! As well as other products like brunost, and so on
make sure to include the julebrus.
im in!
I'll contribute to this even. We need a "Norskbox"
We also need Makrell i Tomat. and the poor firstprice caviar
@@laurenm.2265 Yes!
Smørbukk is the name of a chubby, cunning boy in an old fairytale. Smør=butter, bukk= male goat. He sneaks away from a sorceress who has trapped him and wants to cook him for food. It ends with him cooking the troll's daughter, killing the troll and the sorceress and stealing their gold and silver.
Old Norwegian fairy tales are originally much more macabre than the versions we read to children today. Smørbukk later became a butter caramel (1935) and a cartoon (1935). In 2010, the caramel was changed by adding more dairy butter to get a softer caramel.
Crispo is really good, and so is the Smash bar. Stratos was introduced as an air bubble chocolate bar from Nidar, and comes now with salty caramel and nuts in addition to the original.
I soooooo miss the original, hard Smørbukk caramels… I’d rather have to hold them to get them softer than buying soft caramels!!! I would be so in on a petition to get them to make the old Smørbukks again!!! With the original wrapping too if possible!!! Yummy!!! 🤎💛❤😋
"Chubby, cunning boy"?
@@grisehue Yes
Is THAT why all smørbukk caramels seems expired these days? They made them like that on purpose? Like they are falling apart! They should be sticky, not crumbly.
I think one of the main differences between European and American chocolate is that many American milk chocolates contain butyric acid, a compound found in vomit and rancid butter 👀 They add it to make it more shelf stable, because of how the milk in the US is treated, if I understood it correctly
That and they use corn sirup, Norwegians use real sugar
@@ravnn.8680 YES they do use corn syrup instead of real sugar but the bad taste in US chocolate comes from the Butric acid that is also found in womit and spesially in baby womit!
That is the reason we in the rest of the world thinks and taste womit when we eat chocolat from the US!
It was actually Hersheys who started this, and due to Heraheys massive market dominance atthe time,the taste came to be what americans expected chockolate to taste like, so chockolate in america WITHOUT Butyric Acid never ended up selling well, because to americans whom are used to its taste, chockolate without it tasted off and unexpected, and we humans are very habit animals.
However, in testing like this video, the expectation is that it will taste different, so the difference in taste does not cause the same reaction.
The whole thing is quite an interesting read, as it dives into the psychology of marketing, and how large companies like hersheys ended up cementing certain taste profiles into an entire country.
@@andybanan1992 Just like how Coca Cola made everybody think of Santa Claus wearing red suit. He originally wears blue, as a sign of hope.
And the American chocolate is a lot sweeter than the Norwegian. And, like someone mentioned, they use high fructose corn syrup a lot while we use sugar…
Hello from Norway. We enjoyd to watch your reactions to our "sjokolade". Maybe try "kvikk Lunsj". They are very popular when we are going on trips😊
Jeg fant en norsk ivertfall 🎉
Every summer school children gather during the long, light summer, evenings blowing air into the liquid chocholate, while singing old songs about conquering England.
Oh, someone sent him some of the more advanced stuff.
Also, all of these exist in other sizes. Smash and Smørbukk started out as smaller candies, then someone decided to put them in chocolate plates.
"Freya" is a closer pronounciation of "Freia" than "Frieda." Otherwise you were spot on, "boble" = "bubble", "luftboble" = "airbubble"
If I recall correctly, Nidar was the producer that first made chocolate with air bubbles: Stratos. All of their chocolate plates with air bubbles are called Stratos, followed by whatever flavor they added to it. (fellow Norwegians are free to correct me on this)
Nidar was only the first one who did it in Norway. Like with Kitkat and Kvikk Lunsj, the idea came from the UK. Rowntree introduced their aerated chocolate, Aero, in 1935. This brand is under Nestlé today.
That's the advanced stuff? Have you tried Freia's thick layered cheesecake or Oreo bars? Or some of the stranger combos like Freia's fizzy raspberry and merengue chocolate?
@@venorando3672 Why you dropping the Epic items? He's not ready for those yet.
@@theGreenChangeling You're not wrong to be fair.....
@venorando3672oooh the raspberry fizzies😮🤤
Crispo is my favourite aswell. But Kvikklunsj will always be king. great video !
Omg kvikklunsj and freia with kvikklunsj is my all time favs
Smørrbukk (Smør = butter, bukk = ram) is the name of a yellow flower (like the colour of the package). They are a type of caramel called "fløtekaramell" (fløte = heavy cream). Which is made by heating and mixing butter and sugar in a sauce pan until it is brown, then adding heavy cream and a pinch of salt. Smørbukk is the classic commercial version, and it comes in two types. One is a hard toffee and one is a viscous caramel in a milk chocolate vessel. Both come as individually wrapped, bite size pieces.
The Nidar caramel is prob cracked due to the exposure of the cold when flying it over. they are not supposed to be glass ;D the same for the powder color on top is most likely form the same thing. you should really try Hockypulver and if you do, do a full tongue first try its a challenge. And don't try to snort it as some might say to try.
Yes, full tongue in the hockey pulver, like the greatful deads thumb print 😁😎
Snorting hockey pulver sounds like the most miserable experience I could imagine.
Never tried snorting hockey pulver, but we tried to snort crushed fighermans friend once.
Do not recommend.
Norway usually uses english names for names of stuff, etc. because it sounds "cooler" I guess 😅
Most of the time you Will find this when a product is describing the taste.
Yeah true, but as Tyler mentioned, Salty Caramel is close to Norwegian: Salt Karamell. English is also often used because it reaches much more ppl though. Tourists, foreigners.
Yeah. All Norwegians understand English, so, I guess it's a marketing evaluation thing.Also, demographically, probably about half or less are native Norwegian at this point.
No, we use English names, because it's a universal language... Norwegians hate talking to strangers, and the less need for talking to strangers there is, the better... Putting names, and descriptions in English means we don't have to talk to tourists... It also means less prep-time to visit other countries, as we can just use English for most countries we intend to visit... which we can bring Norwegian products with us, to show our cousins in, idunno, Britain for example.
English is the most versatile choice... And besides, Norwegian sounds kinda lame too... I mean have you seen Norwegian TV-shows or movies before? Norwegian is an AWFUL language for entertainment, it is impossible to have drama without things sounding completely fake and silly, and if you try genuine Norwegian conversations for those movies/shows, then it's mundane and too boring to entertain... Norwegian is just a lose-lose language, it's awful! 🤣
EDIT: Norwegian only works for stand-up comedy, nothing else.
I moved to Norway some years ago and everytime I go to my home country I have to bring lots and lots of Freia chocolate for my family and friends! So even for fellow Europeans the Norwegian chocolate is just extra yummy! 😝 I personally think Freia chocolate tastes better than Nidar chocolate 🤔 By the way in the Netherlands we also have those «bubble» chocolate bars and they are called «Bros» bars (though smaller) 🤗
Hihi, the way you pronounce the Norwegian words is very Danish sounding! 😝 Not bad at all 🤗
Wow kult :)
Been said before in the comments, but you deserve it; I am very impressed by your pronunciation of "smørbukk". That Ø was great
Stratos - In the cannon, air is blown into the chocolate mass, which is then cooled. The cooling helps to retain the bubbles in the mass. Finally, they mold the bottom of the chocolate, and wrap the chocolates in foil before placing them in boxes.
It's not air. It's nitrous oxide
Stratos is the Nidar brand for bubbly chocolate (the original). This one is Stratos with caramel and salt. Salt is the same in English and Norwegian, we just don’t have the Y at the end.
Helnøtt and firkløver are the best
Dont forget Fruktnøtt
Lol! Why does the traslator turn "helnøtt" to walnut? 😂
Hobby
@@havardpedersen1138 fruktnøtt and walter!
And the one with the daim
Look at you just casually reading norwegian like it's nothing...🎉 Also as others have pointed out - really good pronunciation🎉
Freia (Freya ig eg) and Nidar (Needar in eg) are competitors. Freia has the original milk chocolate dating back probably 70 years. Nidar has the original bubble chocolate, All others are spin offs to sell more, except for Freia Kvikk Lunsj. A traditional Norwegian chocolate with sweet biscuit. Closely related to outdoor life treats we use while skiing. Especially at easter time. Much like Kit kat, but Freia won a law suite from them. "kvikk lunsj" is a national treasure. And you are right, Norwegian chocolate is mellow, mild, tasty and natural,. no artificial taste there. You should also try Daim that is a very good one with crispy caramel core.
"You never forget your first Daim"
Thank you
There are two quintessential norwegian chocolates: "Freia melkesjokolade" and "Kvikklunsj", best enjoyed while out hiking in nature; these chocolates are so good and timeless that they have sort of become a permanent part of norwegian outdoor life-culture, we always have them with us in the backpack, with an orange and a couple slices of bread with the norwegian cheese called "Brunost" or "Gudbrandsdalsost" (very sweet brown goat cheese). Highly recommended to have tasted these two chocolates once.
Norwegian chocolate plates are great christmas calendars, because they have 24 squares, taste better and cost less than a "proper" christmas calendar. There is also many variants, so you can get whatever you want!
But how would you make it last for 24 days once you´ve opened the wrapper? ;D
@@olenilsen4660 No one!
Cause no one have the will power to stay away from European(Norwegian) chocolate to make it last for 24 days!
US chocolate at the other hand is you opend it up the firstday,take a bite and the rest is being thrown in the bin!
@@karstenstormiversen4837 What was my question? Please, pay attention to the grammar.
@@olenilsen4660 Do take your own advice!
@@karstenstormiversen4837 No no, Karstenstormiversen was right. YOU need to take his advice, not him. Because you did miss what he was asking.
9:50 You read that backside surprisingly well actually 😂
Yeah!
I bet if he’d talen more time, he’d understood it; as some of the Words are simular to Am.english phoneticly🧐
Yes, with a little danish accent on a couple of the pronunciations, but that’s fine.
@@LeNaInLoVe Smelter på tungen, er vanskelig. Så forskjellig fra melting on the tongue 😆
"Stratos", is a product made by "Nidar", the same company that makes "Smash"
Your channel is so wholesome ❤
The first one is basically a Stratos copy-cat. Nidar is good with the air bubbly types and putting stuff like caramel or milky cream in them, while Freia is good on milk chocolate and chocolate with nuts and almonds. The size of these chocolate bars are also great for a quick advent calendar
A tell-tale sign of Boble being a copycat is how the bottom on the Stratos is smooth, while the bottom of the Boble is rougher. The machine used to make Kvikk Lunsj had to be repurposed to also make Boble as well, which wasn't really ideal.
some more context from a norwegian here: two of the biggest chocolate brands in norway are Nidar and Freia (freia as in freya, not frida, though i get the confusion from the logo) theyy are pretty much a duopoly at this point. Nidar makes Stratos. the stratos "brand"/line of chocolate is bubbly airy chocolate ment to melt on the tounge and easy to chew. within stratos they make tons of other tastes for it like caramel and brownie dream (my favorite). they also make Krispo, among others.
Freya also makes blend types of chocolate. wich is where they combine different recipies from other chocolate they make, and or collaborate with other brands to make a big chocolate bar: milkchocolate with the taste of etc brand.
they are probably most well known for their Kvikk Lunsj chocolate. i would reccomend that for next time, or their milkchocolate Kvikk Lunsj.
Your "melkesjokolade med luftbobler" sounded Danish 🤣👍
There's very few things I take pride in by being norwegian - but I always thought our chocolate was something special and on par with swiss chocolate and found it strange that the companies never expanded internationally. I guess it would be too expensive in many countries. Very nice of you to do this review, it's great and thoroughly descriptive, thanks! Hope the companies throw you some dough for this.
because its no longer owned by norway since like 1993(?) Its a old agreement with the people behind m&m that they wont sell in norway if they dont expand teh simular product we have out of norway(maybe also scandinavia)
@@emmafj10 Interesting, i had no idea. Thanks for explaining :)
the chocolate crumbles because it has been imported and shipped by plane. Then it have frozen on the way and easy to break when cold
1:34 yes, it is the Norwegian Word for bubble
The reason it stands "Salty Caramel" is that it sounds better than "Salt Karamel" as it is in norwegian and it makes people wana buy it! And the reason it has air bubbles is because its made from Stratos. Their chocolate adds allways say "Strator! Bobbler av glede" or in english "Stratos! Bubbles of joy!" so every Stratos chocolate always has air pockets/bubbles! Hope this helps! :D
Hello from Norway✌🏻🇳🇴
so fun to watch you review some of our selection of norwegian chocolates. You picked out some of the best ones too.
salty caramel is written in English because its sort of a trend nowadays. Its one of those tastes that every type of candy or ice coffee try out.
Thank you for trying❤
You pronounce "smørbukk" so well. The name can be translated to "buttercup" and comes from a norwegian fairytale. Its another chocolatebar inspired by another candy. Smørbukk are originally small caramel toffees.
he eats way to much norwegian sugar that he soon starts to talk norwegian :P
Or like butterball, a rather chubby character.
@VidarLund-k5q I see what you mean, but "Smørbukk" is originally from a Norwegian Asbjørnsen and Moe fairytale. And in th english translation "Smørbukk" is translated to "Buttercup"
@VidarLund-k5q so CaseOH then basicelly xD
Stop lying to him.
His pronounciation needs work. I know you're just trying to be nice, however, being nice at the wrong moment and/or for the wrong reason can have negative consequences, such as him thinking he's good at Norwegian when he isn't... it can lead to him feeling embarrassed at some point, and that's cruel.
Kindness without thought, is cruelty... Kindness is only worth something when it's thoughtful.
16:22 som smelter på tunga means that melts on the tounge
00:54 I was about to say "no, those are the largest you can get," but then I remembered we do have larger chocolate bars.
You mean the 250g ones? As they are purely for the tax free market they aren't technically sold in Norway though
@@kenlykkeslett7501 I was unaware of those, I was thinking of the Freia chocolate bars you can buy in regular stores:
Freia Oreo Smakfull 320g
Freia Smakfull Ostekake Jordbær 300g
Freia Smakfull Vaffelnøtt 270g
@@John-19k20 Oh, right. Forgot about those. They are quite new, so it didn't come to mind
Okay some quick notes by a signature Norwegian
What you have there is chocolate plates, they are designed to be shared with family, or be a portion over the weekend for your “Saturday candy”. We do also have smaller bars, usually of the same chocolates, just smaller. Like yours, which is for one person.
Never compare anything Norwegian to the KitKat, though feel free to compare it to our Kvikklunsj.
Air pockets is a very usual thing in Norway, and the stratos you had secondly is the signature for it, the first one you had is inspired by the idea / copied the idea. (Since they are two different companies)
Also we Norwegians LOVE salt, anything from caramel to salty licorice. We’re here for it.
The reason Norwegian chocolate is so good is because it’s much less artificial, and has less sugar and sweeteners than American chocolate. I’ve had American chocolate (not a fan) but it reminds me of our calendar chocolate which is basically the cheapest advent calendar you can get; with really cheep, sweet chocolate bits inside each day.
Nidar is pronounced like N-ee-dar
Kinda like you pronounce Knee, just without the K, and with Dar at the end, :)
Smør bukk directly translates To butter goat(?)
And it just is the brand of the caramel, which is “smooth as butter” (I think)
Also the bobbles are made by foaming the chocolate while it’s still liquid.
"Smørbukk" is the same as with "smash" chocolate. It's a mainstay caramel that they combined to make a chocolate bar 😊 Norwegian chocolate is a LOT less artificial than American. So your taste buds aren't fooling you 😅
In Norway we use fresh milk in chocolates, not milk powder. Or milk that is boild to death. We have a short exp. date on milk because its fresh and not over boild and taste like cardboard
Even the Norwegian chocolate is good, I love the American Reese's peanut cups and bars. If you are looking for European chocolates, please explore Lindt (Switzerland), Vailrhona (France) and Godiva (Belgium). All very good.
i’ve been living in norway ever since i was 4-5 (idk if it was before or after my birthday, but it was in 2017) and those chocolates r really good!
Since it’s Christmas times you should react to “The Julekalender” Norwegian edition, it’s originally from Denmark. But the Norwegian version is often considered the best!
👍👍
Norgeee! 🇧🇻 Its so fun to watch all these videos of you reacting to different Norwegian things! Love it!
Only Wish u had a better camera, looks like it's taped in 2008 haha! But big ups! Keep up the good work! Love watching!
You should definitely try the famous Norwegian candy "smågodt"!
A bit more dificult to do right. Would need to ship him here to pull it off properly.
Most chocolate bars in Norway are available in small/medium, and big versions. The ones you have received are the big versions (around 200 grams), and they are intended to be shared by multiple people, hence the handy sections that you can easily break off.
Salty caramel in Norwegian is salt karamell (a in salt is pronounced almost like the a in father). I don't know why they have used English words in the name, but as practically all Norwegians can read English, it isn't a problem. You have commented on the use of English in several Norwegian commercials as well, and it's the same thing in those instances; Norwegians doesn't really have a problem with it.
Smørbukk literally translates to "Butter Buck/Billy Goat", (smør = butter, bukk = male goat), which sounds really weird. Smørbukk is the name of the main character from a Norwegian fairy tale, and he got that name because he was a fat kid who loved food. It still sounds bonkers until you learn that Norwegians use the word "bukk" as a fairly negative spin on the word in front of it (we concatenate words into longer words); basically saying that Smørbukk was a glutton. The same negative spin can be found in words like: Surrebukk (someone who isn't focused on what they are doing), tullebukk (someone who constantly makes jokes/is stupid), stabukk (someone who is overly stubborn), horebukk (a man who has sexual relations with someone other than his wife. Also sometimes used to mean male prostitute, or a man with "deviant" sexual behavior), and many more.
And please remember that Freia doesn't have the letter D in it; you are just misreading it. The font may be confusing you, but the letters are F R E I A. Freia is named after a Norse goddess, and it sounds fairly similar to the way you would pronounce Freya in English (not exactly, but close). My brain hurts when you keep calling it Frida. 😆
I am multiple people 😆
Many Norwegians can't read English. Because they are foreigners 😵💫
Your norwegian is getting really good!
He is definitely improving (:
Norwegians can speak english so it is no surprise products have english on it, it looks fancier and makes it easier for people who only know the englsih term, cuz many of them learn the terms from online. The smash chocolate was the best, especially the non bar version with the cone shaped pieces.
Nidar and Minde is for me the "truer" Norwegian chocolate producers. Freia is an exception with Kvikk Lunsj ( dark version is my fav and is the true original, also came BEFORE Kit Kat ;) and the fairytale designes mini choco packets. Freia sold their soul to Mondolez International which is owned by US corporates😒
As a norwegian and google searcher, i regret to inform you that our kvikk lunsj is actually made 2 years later than kitkat, 1935 and 1937 for kvikklunsj
Smørbukk is the name of a toffee that was launched by Bergen in 1935 . According to Nidar, approx. 100 million pieces of these caramels each year. [ 1 ]
Since 1935, the same caramel recipe has been the basis for production. The production still requires a great deal of craftsmanship. The caramel dough is first boiled in copper kettles, rolled out and then cut into pieces. Today, production takes place at Nidar's factory
The chocolates were damaged during the long transport. Transporting food, in general, is a delicate business. Any changes in temperature or too much stress and vibration along the way can permanently damage it. This is even more true when it comes to chocolate as it is very sensitive, and any mistakes during the transport process can affect its look, smell and taste. We see here that the chocolates are white on the outside, i.e. spoiled taste.
It is completely idiotic to send good chocolate that will always be spoiled due to long transport.
As a chef for over 30 years you are only partly right!
It does not spoil the choclate taste but only apparences!
But as humans we use all our sences when we eat something!
So when you are saying the chocolate is totally spoiled is not actually true!
@@karstenstormiversen4837
@@karstenstormiversen4837 It can effect the taste, but only when the chocolate goes through a rougher heat cycle. You can usually see what looks like roses forming on the surface as the fabric of the chocolate tears itself apart which dulls the flavor. It's only a teeny tiny amount though.
@kenlykkeslett7501 Well as a chef for over 30 years i know !
@karstenstormiversen4837 As someone who worked for Freia for years, I also know
Stratos were the ones who started bobble chocolate, that’s their thing so that’s why it didn’t say so at the chocolate bar and why freia chocolate had to specify it. I don’t know if you have tried the Norwegian KitKat, Kvikk lunsj, because if you haven’t you haven’t tried Norwegian chocolate. ( be careful with your words when tasting it, if you say that kitkat is better you will upset everyone in Norway)
I wonder how he reads "Freia" as "Frida" when Americans have probably heard of a very similar name called "Freya."
I think he misread the logo in an earlier video and it kinda stuck since no one corrected him (until now)
@@gjareva I did comment about it on the last one. But I don't think he reads many comments haha
English speakers don't usually learn to read by the Synthetic method like we do, but rather the Analytical method. It trains the brain to combine sounds in known ways and is very good for a language with a lot of different spelling rules, like English. Makes it much harder for the brain to sound out letters one by one and make the right word, but easy to read known words quickly. (Syntetisk og analytisk lesemetode.. noe fra lærerhøyskolen festet seg.)
Probably why spelling bees are a comparatively big thing in the US while they seem trivial to us. We learned to sound out how to spell words, while that often doesn't work well in English.
@@rockmuschel right. he recently started leaving a "heart" or a quick response to some of the comments. So I think he does read a few at least.
I just saw another comment about this too haha I think I imagined a "d" in there somewhere 😅
Omg boble! My favorite for sure! Very "dangerous" for sure as you cant stop eating it. Used to be Blues that also had airpockets but they stop making that one. I can hook you up with the Crispo :D
Im from Norway chocolate is DELICOUS
Great job on the pronunciation, mountains better than average american pronouniation of my language, you make my inner scandinavian soul proud. May god bless you kind soul
When I watched the video I ate boble, and I love watching you test Norwegian things and I hope you continue to do so.
Hey Tyler, wanted to let you know that "smør" is butter in norwegian, i wanted to let you know, and you practiclly becoming more and more norwegian each time i see one of your norwegian react videos, love to see more of you reacting to the tast of norwegian candy, also love your british and australian react videos, i wish the best for you and your family.
You are one of the americans with the best pronounciation of norwegian words I have ever heard. You probably could read a lengthy norwegian text that I am sure I would understand almost completely. Not many americans could do that!
Thank you so much for trying our chocolates. It's really nice to see your reactions and opinions 🙂
But I just have to say that one of these is in the middle of a legal dispute.
Stratos from Nidar is the one with bubbles usually and the one we have had for years. And it is very good.
But recently Freia tried the same thing with "Boble-sjokolade". But this ended up in court and Nidar won there this summer. I do not know whether Freia has appealed or not, they said they would, or whether the case is finally over.
Orkla believes that the packaging design on Freia's Boble chocolate is an infringement of Nidar's Stratos packaging. They therefore want a ban on marketing and selling Boble-sjokolade with the current packaging.
This summer the verdict was handed down, and it was decided that Modelez Norge AS is prohibited from marketing and selling Freia Boble-sjokolade with the current packaging.
In addition, Freia must pay compensation of 20 million kroner plus interest, as well as 12.2 million kroner in legal costs.
Freia completely disagreed with the court's assessment and said they would appeal.
However, the company is clear that they will not take the chocolate off the market immediately. They will continue as they are until a final judgment is reached.
www.nettavisen.no/okonomi/stratos-saksokte-freia-om-bruk-av-farge-her-er-dommen/s/5-95-1858941
These videos are fun to watch!
Fint at du liker sjokoladen våres!
In english i usually pronounce Stratos- Stray'toes, it sounds good and im an norwegian. Love ur content!
just wondering how old was the chokolade you ate? the texture/look on the outside tells me its old or about to expire and the flavors has been lost quite a bit? scandinavian chokolade doesn't turn "white" on the surface unless its getting old and shouldn't be consumed
I thought my algorithm brought me here because I love watching ppl react to Norwegian food/snacks. But then I went on your channel and every video is about Norway, what’s going on??😂
Nidar has a factory in Trondheim on Lade and the factory is also a shop you can go into.
The reason it's so good is because of Mr.Milk. Mr. Milk personally quality-checks each bar with his protein and calcium powered xray vision while dancing around the factory to inspire the chocolate to be more lively.
Also, how has no one sent him a bar of Kvikk Lunsj yet? Like, either a normal pack or a big bar..?
iam actually curious can you guys in us get dark chocolate? like 70+% kinda have never seen anyone getting them (havent really looked for it tho)
First time i had the salty caramel I had the same reaction as you. Like what on earth is this!?..
Then I had some more and I couldn't really stop eating it. Now it's my favorite one and the only one I buy when I get chocolate.. It's so good 😋
You should try the crispo when been in the fridge and ice cold.. It's kinda perfect chocklate for outside in winter time.
Great video, also your pronunciation of the words were really good!, you can tell you know some norwegian!
Hey Tyler! I'm really enjoying watching you discover Norway.
I'm guessing you like disc golf because of your disc golf basket in the background. Did you know Norway has the current #1 disc golf course in the world on UDisc. The name: Krokhol Disc Golf Course. Its a 20min drive from Oslo S. Another important course to mention is Øverås Diskgolfpark. Rated #2 in Norway and #13 in the world currently but was #4 in 2022. Øverås Diskgolfpark has a stunning view and a little Viking theme going on. Its a 1h 10min drive from Ålesund.
After everything you have learned about Norway, it should probably not surprise you that we have a lot, and I mean a lot of disc golf courses in Norway. Hope you will check it out and, maybe visit some of them on you inevitable visit to Norway :)
stratos in general is actually advertised as light & airy chocolate. where as melkesjokolade doesn't have any air in it
You are surprise good at reading Norwegian🤜🤛😎👍Love your videos❤️ I subbed
My favorite chocolate is Kvikk Lunsj (Quick Lunch) and if you get the original version, the smaller packages, they are pretty much identical to Kitkat in shape. PS Smørbukk means butter ram (the animal)
The packages are so smart, after you eat a row you can fold it if you don’t rip it all the way and keep it sealed from air and keep the taste as good as it was newly opened. And for the for the first two, freia has probably been inspired by Stratos cause they’re known for the bubbly chocolate and is definitely a favorite for many, personally I prefer freia with sea salt and the Walters almonds
It's so funny when you read a Norwegian sentence perfectly, and then say you have no idea what you just said! 😂 My brain can't comprehend both things being true at the same time, and for some reason it's hilarious 🤣
the "mold" you're speaking of is because you've stored the chocolate in the fridge :) the chocolate often then gets a white coating, it can also gather condensation inside the package.
it's not recommended to store them in the fridge for those reasons.
3:30 In Germany there was(?) a chocolate called "Aero" with those bubbles. Not sure if it is produced anymore.
In the netherlands there is bros. The one in norway is quite new in the Netherlands they had this for a very long time
Very good pronounciations!
Smørbukk is a toffee or cream caramel if you like. It has rich buttery qualities to it, especially the older style which is way harder than the stuff they fill into these chocolate bars (IIRC it's more or less fluid caramell in the bars). What I have seemed to notice in the low viscosity caramel fillings is that they are silly intense with a bit of an artificial aftertaste. Same goes for the Stratos salty caramel ++ filling. It's not bad, but I miss the older styles with a little more tacky caramel fillings and naturally rich buttery flavors. Be sure to try the original caramels if you get the chance
Should be a english decription on the back of those big bars. And its english on products here in Norway because we all speak english 😂. And Stratos was the original bubble chocolate, all the others with bubbles is trying to be Stratos