🍫 Milk chocolate

Milk chocolate is chocolate made from cocoa products, sugar and milk or milk products. In the EU it must contain at least 25% total dry cocoa solids, at least 14% dry milk solids and at least 3.5% milk fat (Directive 2000/36/EC). In the United States the standard requires at least 10% chocolate liquor, at least 12% milk solids and at least 3.39% milkfat (21 CFR 163.130).

According to Nestlé’s company history, from 1875 Henri Nestlé supplied his Vevey neighbour Daniel Peter with condensed milk, and Peter used it to create the first commercial milk chocolate in the 1880s.

Milk chocolate vs dark chocolate? The difference lies in the recipe: milk chocolate is made from cocoa products, sugar and milk or milk products. The EU requires at least 25% total dry cocoa solids and 14% dry milk solids, while US rules set other minimums. The cocoa content of other types is printed on their packs. In energy terms it is generous: USDA lists 535 kcal per 100 g, with 29.7 g of fat and 51.5 g of sugar.

On the shelf the bar says “milk chocolate”; the cocoa percentage is shown and can be compared with the EU minimum of 25%. The ingredient list names cocoa products, sugar and milk or milk products. You will find it in the confectionery aisle of a supermarket, and in bars and pralines at a delicatessen or chocolate shop. The nutrition table shows fat and sugar per 100 g.

Milk chocolate is high in energy: USDA FoodData Central lists 535 kcal per 100 g, with 29.7 g of fat and 51.5 g of sugar.