Milk chocolate
Type | Confectionery |
---|---|
Place of origin | Switzerland |
Created by | Daniel Peter |
Invented | 1875 |
Main ingredients |
|
Milk chocolate is a form of solid
Major milk chocolate producers include
Chocolate was originally sold and consumed as a beverage in pre-Columbian times, and upon its introduction to Western Europe. The word chocolate arrived in the English language about 1600, but initially described dark chocolate. The first use of the term "milk chocolate" was for a beverage brought to London from Jamaica in 1687, but it was not until the Swiss inventor
To provide ethical assurances on cocoa harvesting for consumers, Fair Trade and UTZ Certified chocolate was established in the 21st century.
History
The word "chocolate" was first used in English about 1600.[1] The word derives from xocolātl, from Nahuatl, the language of the Aztecs, influenced by the Yucatec Mayan word chocol, "hot", with the Nahuatl word atl, "water".[2]
The first instance of "milk chocolate" appeared soon after, referring to a drink of chocolate combined with milk. In 1687, Hans Sloane, an Irish physician and collector, introduced the beverage to London after seeing the people of Jamaica enjoying the drink.[3] The preparation was promoted for its medicinal properties, and was manufactured by Nicholas Sanders and William White, and was joined by other milk chocolates around the city.[4] From there, milk chocolate spread, first to France, where the pharmacist to Louis XVI, Sulpice Debauve, introduced the drink to the Court, and then further afield, reaching as far as the United States by 1834.[5]
In Dresden in the German Confederation, Jordan & Timaeus were developing a mechanism to produce hard chocolate using steam power. On 23 May 1839, they advertised a solid chocolate containing fresh milk, calling it "steam chocolate" (dampfchocolade).[6] However, that version of milk chocolate did not become successful and when major companies like Fry's of Bristol and Lindt of Zürich started producing eating chocolate in the 1840s, they only made plain chocolate.[7][8]
In 1875, the Swiss entrepreneur and
Not only did milk soften the bitterness of chocolate and refined its taste, but it also lowered its production cost due to a lower cocoa content.[12] As a consequence, Peter's recipe leaked to other nearby manufacturers: Cailler and Kohler.[13] In 1898, Cailler opened its new factory at Broc, where milk chocolate began to be produced on a large scale.[14] Peter also opened a larger factory at Orbe in 1901, before merging with Kohler.[13] The same year, Suchard of Neuchâtel launched the Milka brand; Carl Russ-Suchard had previously developed a first milk bar in 1896.[12] The Swiss chocolate industry also expanded in the late nineteenth century with the establishment of new companies, such as Frey and Tobler.[15] From these developments, Switzerland soon dominated the chocolate market. Production increased dramatically, and by 1905, the country was producing 15,000 tonnes (15,000 long tons; 17,000 short tons) of chocolate, a vast proportion of it exported.[16]
Meanwhile, there were other developments outside Switzerland. Swiss dominance was challenged in 1905 by a product from England,
As a result of the increasing popularity of chocolate, especially among the working and middle-class, cocoa consumption began to grow extraordinarily; global demand grew 800 percent between 1880 and 1900.
Over the decades, milk chocolate manufacture spread worldwide and new brands appeared. In 1910, Arthur and George Ensor created the first milk chocolate in Canada, using milk from
At the same time, the number of independent manufacturers declined sharply. The first consolidations in the industry were in Switzerland, where the takeover of Lindt by
In 2018, the global market for milk chocolate was worth $63.2 billion, and is expected to approach $73 billion by 2024.[40] Consumption is dominated by the United States and Europe, which between them consumed over 80 percent of global production. However, the new century saw expansion in different markets. For example, between 2000 and 2013, the areas that saw the highest growth included the Middle East and Africa (where retail value rose 239 percent), Latin America (up 228 percent).[41] Even in China and Japan, which traditionally are places of very low milk consumption, milk chocolate sales increased at the start of the twenty-first century. Between 1999 and 2003, Chinese chocolate imports rose from $17.7 million to $50 million.[42] By 2007, over 38 percent of chocolate sales in China were milk chocolate.[43] By 2018, the value of sales by Japanese chocolatier Meiji was approaching that of the top producers in Europe, and the total sales by the group had surpassed the total for all confectionery sales by Hershey, putting the American company outside a top five ranking.[44]
Although dark chocolate regained some popularity in the late twentieth century, milk chocolate remains the most preferred and consumed type of chocolate.[45][46]
Nutrition
Nutritional value per 100 g | |
---|---|
Energy | 2,364 kJ (565 kcal) |
50.8 g | |
37.6 g | |
7.65 g | |
Niacin (B3) | 2% 0.386 mg |
Vitamin B6 | 28% 0.472 mg |
Folate (B9) | 3% 12 μg |
Vitamin B12 | 31% 0.75 μg |
Vitamin E | 3% 0.51 mg |
Minerals | Quantity %DV† |
Calcium | 15% 189 mg |
Iron | 13% 2.35 mg |
Magnesium | 15% 63 mg |
Manganese | 20% 0.47 mg |
Phosphorus | 17% 208 mg |
Potassium | 12% 372 mg |
Selenium | 8% 4.5 μg |
Zinc | 21% 2.3 mg |
Other constituents | Quantity |
Water | 1.5 g |
Caffeine | 20 mg |
Theobromine | 205 mg |
†Percentages estimated using US recommendations for adults,[47] except for potassium, which is estimated based on expert recommendation from the National Academies.[48] |
Milk chocolate is 51%
Manufacturing and marketing
While all milk chocolate contains cocoa, milk and sugar, the proportion of these ingredients varies between countries and brands, which in turn affects its taste. For example, Belgian chocolate is known for its mild milky flavor, while some Russian brands have a strong cocoa taste.[49] Cost is the main reason for the introduction of cocoa butter replacements like coconut and palm oil. However, there are also regulatory reasons. In 1973, for example, the European Union decreed that chocolate must have a minimum of 35 percent dry cocoa solids.[50] China has also introduced legislation to require locally produced milk chocolate to contain 25 percent cocoa butter.[51]
Milk chocolate has been presented as a health food since Cadbury first advertised Sloane's Milk Chocolate for its medicinal properties in the nineteenth century.[5] In the 1920s, the Baby Ruth bar was touted as a health food for children by Allan Roy Dafoe.[52] Advertisements pronounced that chocolate bars combined both a source of essential energy and the "perfectly balanced food" of milk.[53]
Cocoa butter was claimed to reduce tooth decay.[54] Chocolate was claimed to produce calming effects, reducing stress, and producing a similar feeling to falling in love.[55]
Processing
Milk chocolate is manufactured from cocoa, milk and sugar. It is the manufacturing process, rather than the raw ingredients, which is most responsible for each brand's flavor.[56]
The ingredient which defines the product as chocolate,
At this stage, the two other key ingredients come into the process: milk and sugar. Milk ingredients are complex and critical in delivering the properties and taste to milk chocolate. Milk-origin (terroir) and associated farming have become an important marketing topic.[62] Milk substitutes like rice milk are also used to create lactose-free milk-like chocolate.[63] Milk is often added in powdered form, particularly in German, French, and Belgian milk chocolate,[56] as excess water would damage the flowing properties of the liquid chocolate.[33] Spray dried full-fat milk powder is normally used, but alternatives include anhydrous full fat or skimmed milk powders,[64] and the choice affects the overall flavor.[56] Condensed milk is preferred by some manufacturers, particularly where milk production is seasonal.[65] In most of Europe, milk chocolate must contain at least 3.5% milkfat.[56]
Sugar, the last major ingredient, is added at the same time as the milk powder, either in a roll refiner or conche. Sugar is an international commodity, with production of
The liquid chocolate is then poured into moulds and formed into bars or any other shape.[68]
Chocolate crumb
This is the original method developed by Daniel Peter to make milk chocolate. It consists of mixing cocoa liquor with sweetened condensed milk and drying it into a powder resembling bread crumbs.[69] The powder is then refined with the additional cocoa butter.
British milk chocolate derives its characteristic, slightly cooked flavor by using a dehydrated blend of milk, sugar, and cocoa called chocolate crumb.[70][56] Originally developed because milk production was high during the summer but chocolate demand was highest during the Christmas shopping season, chocolate crumb is a hard, dry, brittle substance whose purpose is to preserve the milk.[70][56] Chocolate crumb formed an alternative to plain dried milk and had the advantage, compared against full-cream milk powder (FCMP), that the milk fats were less likely to go rancid in storage.[56] The process of making chocolate crumb usually produces a Maillard reaction, resulting in a subtle "cooked" flavor.[56]
The Hershey process
The actual Hershey process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, and then the milk is pasteurized, stabilizing it for use.[61] The resulting milk chocolate has been described by experts as "tangy", "sour", and "acidified".[61]
National preferences
Milk chocolate developed in different places, using different processes and locally available technology, and the end result is that milk chocolate produced in different countries has different characteristic flavor profiles.[70][56] For example, British milk chocolate tastes slightly cooked or baked, American milk chocolate tastes more acidic, Swiss milk chocolate has a fresh milk flavor, and Belgian milk chocolate has more cocoa flavor and less milk flavor than the Swiss milk chocolate.[70][56] This is primarily due to the different approaches to preparing and incorporating milk into the chocolate.[70][56]
No matter what the flavor is, consumers prefer the style that they are accustomed to and dislike less familiar flavors.[56] Multinational chocolate producers adapt their products to the style preferred locally. When that hasn't been done, the product generally sells poorly. For example, the Hershey process gives that brand's milk chocolate a particular taste, which is common and expected in the US, so some rival manufacturers now add butyric acid to their milk chocolates.[61] Cadbury's attempted to introduce their Cadbury Dairy Milk recipe, using the chocolate crumb process, to the former East Germany, which was accustomed to the flavor profile of milk chocolate made from powdered milk, and to the US, which was accustomed to the flavor profile of milk chocolate made through the Hershey's process, and in both cases the unfamiliar flavor proved less popular than they expected.[71]
Milk chocolate combination bars
At the beginning of the twentieth century, bars which combined milk chocolate with other sweet ingredients appeared on both sides of the Atlantic. In 1904, Cailler launched its
Ethical issues
Ethical issues have been intrinsically linked to chocolate in general since the early days. Many of the early chocolatiers, including Cadbury, Fry's, Rowntree's and Terry's, were founded by Quakers who saw the wellbeing of their workers part of their business ethic.[81] The companies were pioneers in social welfare, providing a safe working environment, high quality housing and other benefits to employees that were ahead of many of the industrial norms.[82] Cadbury, for example, provided paid holidays, insurance and night schools for workers, as well as constructing Bournville in Birmingham, UK.[83] However, the working conditions of many in the wider chocolate supply chain remained poor. Slavery, and later bonded labour, was often employed on the plantations that provided the sugar used to make chocolate.[84] Even after the abolition of slavery, the working conditions in many plantations was still poor, with child labour being frequent and unreported.[85] In 1975, the first in a series of International Cocoa Agreements tried to set what were termed "fair labour conditions" and eliminate child labour.[86]
Rising consumer awareness, as well as greater corporate and employee interest, led to increasing voluntary action to address human rights issues.[87] Fundamental to this has been the rise of Fair Trade and UTZ Certified chocolate.[88] Initially launched by Stichting Max Havelaar in the Netherlands in 1988, the Fair Trade movement expanded into the mainstream in the following decades, with cocoa second to coffee in terms of sales and volume by 2011. Much of this is driven by the use of Fair Trade ingredients by major brands.[89] For example, in Germany, major supermarket Lidl commenced promoting their own brand milk chocolate with their own Fair Trade label in 2006.[90] Similarly, in the UK, two of the best selling milk chocolate bars, Cadburys Dairy Milk and Nestlé's Kit Kat were marketed with a Fair Trade label starting in 2009 and 2010 respectively.[89]
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This cocoa butter has to be obtained by pressing more cocoa liquor, leaving a residual cake.
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