Q - if you have to buy mass-market truffles, you want to get your hands on Lindt's, the dark. Not the hideous high-cocoa bittersweet bar, but the truffles bars.

Now, if Hershey/Mars/whoever isn't already adding vegetable fats: why do    run-of-the-mill chocolate bars taste so inferior? There's like a tastelessness and waxiness to the chocolate or chocolate coating. Is it indeed wax? How much are they allowed to use?