The process of making milk chocolate
was perfected by Daniel Peter of Vevey, Switzerland. The
Swiss candle-maker joined his father-in-law's chocolate business
and in 1867 he began experimenting with milk as an ingredient
by combining the cocoa nib, sugar, fat, and condensed milk.
In 1875 he brought milk chocolate to the market.
||Milk chocolate is formulated
by substituting whole milk solids for a portion of
the chocolate liquor used in producing sweet chocolate.
The US Government requires a 10% concentration of chocolate
liquor and the European rules specify a minimum of
25% cocoa solids. Therefore milk chocolate does not
contain as much chocolate liquor as dark chocolate,
which gives it a softer chocolate flavour.
The quality of milk chocolate
varies, the better brands contain a higher percentage of chocolate
liquor using pure ingredients with no artificial flavoring.
European milk chocolate generally contains condensed milk,
whereas American and British milk chocolate contains a milk
and sugar mixture.
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