Types of chocolate#Classification

Milk chocolate is a chocolate product obtained from cocoa products (cocoa, cocoa butter), sugars and milk or milk products. Other designations are milk or Alpine milk chocolate. Milk chocolate is sensitive to heat and less durable than dark chocolate. They should be stored in a cool, dry place at about 18 degrees.

The first milk chocolate was developed in 1839 in Dresden by Jordan & Timaeus - thus before the Swiss Daniel Peter. This makes it, melting and flavor to significantly improve and to make the process more effective and cheaper succeeded. In addition, this chocolate was now pouring into any shape.

Milk chocolate is a trade name; certain technical and chemical characteristics of the referred to as milk chocolate goods are thus defined by law.

According to the European Directive relating to cocoa and chocolate products intended for human consumption and the Swiss Ordinance on sugars, sweet foods and cocoa products must have the following composition milk chocolate:

  • Total dry cocoa solids at least 25 mass percent
  • Milk solids not less than 14 percent by mass of partially or completely dried whole milk, semi- or full-skimmed milk, cream, butter or milk fat
  • Non-fat cocoa solids not less than 2.5 percent by mass
  • Milk fat not less than 3.5 percent by mass
  • Total fat (cocoa butter and milk fat ) at least 25 percent by mass.

For additional names, the following additional provisions shall apply:

  • The addition of vermicelli or flakes to Product: Total dry cocoa solids at least 20 percent by mass
  • Milk solids not less than 20 percent by mass of partially or completely dried whole milk, semi- or full-skimmed milk, cream, butter or milk fat
  • Total fat (cocoa butter and milk fat ) at least 12 weight percent of
  • Total dry cocoa solids at least 31 mass percent
  • Milk solids not less than 10 percent by mass of partially or completely dried whole milk, semi- or full-skimmed milk, cream, butter or milk fat
  • Between 15 and 40 grams of finely ground nuts per 100 grams of chocolate
  • Addition of almonds, hazelnuts and other nuts most 60 percent of the total weight.
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