Milk Chocolate

Milk chocolate is created by adding milk and additional sweeteners to the chocolate liquid in early production. According to the National Confectioners Association, milk chocolate must contain at least 10 percent chocolate liquor and 12 percent whole milk.

Milk chocolate developed at a similar time to the chocolate bar. Prior to the mid 1850s, chocolate was largely used as an ingredient in beverages, both milk-based and alcoholic.

Daniel Peter invented, and Henri Nestle helped develop, the process of substituting powdered milk for whole milk, which created the first milk chocolate variants. Both Peter and Nestle were Swiss, and thus began the long-running reputation of milk chocolate from Switzerland.

Though most milk chocolate is designed to be a sweet chocolate variety, several gourmet chocolatiers have created a "dark milk chocolate" by raising the content of pure cocoa beans in their formula. Dark Milk Chocolate is typically more than a third cacao content.

• Hershey's: Milk Chocolate Bar Information and History

• Chocolate History: Milk Chocolate

• CalorieKing: Calories and Carbs in Milk Chocolate

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