This is by far the most popular and widely consumed type of chocolate in the world. Its existence came about due to the diligence of a chocolatier called Daniel Peter in the 1870s. He was searching for a way to combine milk with cocoa to make a creamy, pale chocolate that was less bitter than the dark chocolate of the time. He tried and failed to successfully combine these two ingredients and realised that it was because of the water content of milk. Adding water to chocolate proved to be disastrous but he plodded on, determined to find a solution. After almost eight years of failed experiments I would have been tempted to just give up and accept that there was no answer to the problem. However, luckily for us, he carried on his quest and eventually succeeded by using condensed milk. It didn’t take long for this new creamy variety to gain a popular following. Nowadays, it is made using either condensed milk or milk powder.
As with other varieties, milk chocolate can vary greatly in its composition and flavour. Different guidelines apply in different countries and this too can have a big impact on the taste of the chocolate. In America milk chocolate has to have a minimum of 10% cocoa solids, whereas in Europe this amount is 25%. This means that sugar and milk solid levels vary accordingly. People do tend to get a taste for the particular chocolate that’s available to them. Of course, chocoholics have a taste for all chocolate.