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milk chocolate

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type of chocolate

Key facts

Type
Confectionery
Place of origin
Switzerland
Created by
Daniel Peter
Invented
1875 ; 151 years ago ( 1875 )
Main ingredients
Cocoa butter Cocoa mass Milk Sugar

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,537 products

eNutri-Score
4NOVA · Ultra-processed food
Energy
517 kcal
Fat
31.1 g
— of which saturates
18.1 g
Carbohydrates
53.9 g
— of which sugars
47.7 g
Fibre
4.7 g
Protein
7.1 g
Salt
0.25 g
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via Open Food Facts · ODbL

~21 min read

Encyclopedic overview

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Although rich in cocoa butter, milk chocolate contains a smaller amount of cocoa mass than dark chocolates do, and (as with white chocolate) contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America.

Excerpted from Wikipedia’s “milk chocolate” article, available under the CC BY-SA 4.0 licence.