Milk chocolate is hugely popular in the United Kingdom, where the chief difference from dark chocolate is the presence of dried or condensed milk substituting for some proportion of the fat content of the cocoa solids.
We did locate a dairy free version that tastes like milk chocolate (Moo Free) but even they don’t claim the label “milk chocolate” – still a handy one to know about.
Milk chocolate has a sweeter taste and smoother texture than dark chocolate, making it particularly popular with children.
It is made by mixing cocoa mass with sugar and thick condensed milk. On an industrial scale, this is dried in vacuum ovens to produce milk chocolate “crumb”. That is then ground and then mixed with more cocoa butter and flavourings.
The precise level of cocoa butter added at this stage is dependent on the thickness of chocolate required. Chocolate for bars is nice and thick so that it holds its brick shape without crumbling in the packet. If the chocolate is for bars containing alternative fillings (caramel, nuts, Turkish delight and so on), it will be made more thinly.
Here in the United Kingdom, it is normal for milk chocolate to also contain up to 5% vegetable fat. Other countries look disapprovingly at this addition, but for most people, it results in what we would regard as everyday chocolate – the kind most people would eat on any given day.
The milk chocolate is conched and kneaded until the texture is smooth. It is then ready to be made into bars (moulded chocolate) or in combination with other confectionery.
Our household name chocolate makers have their secret recipes, as do the boutique chocolatiers – we are fans across the range and never knowingly turn down an offer of milk chocolate.