What is the difference between how canadian and american chocolate bars are made?

I am a former chef and from Canada, I have been chocolate here for 50 years, and the biggest difference is the amount of sugar, the quality of the cacao used, Canadian chocolate is more like European, we eat more dark and higher cocoa solids types, the US is more into Milk chocolate, and I have noticed in any or the America chocolate/candy bars imported here they are much harder, this may be due to the emulsifiers and fats used to solidify them.

I have always mixed my chocolate, mostly domestic with abit of imported, mainly Swiss, Belgium and French chocolate, 70-85% cocoa solids, this is the best, less sugar and no milk products.

Most like the process and the quality's of the chocolate is different . By the way the new Chocolate discovery is Chocolate covered bacon . Yea you read it right Chocolate covered bacon . That I would have to sample to decide but I don't think it would taste good .

maybe the machines are different