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
- 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
via Open Food Facts · ODbL
Wikidata facts
- Instance of
- types of chocolate
- Material used
- cow's milk
- Image
- Milk chocolate.jpg
- Has parts of class
- chocolate
Show 2 more facts
- Commons category
- Milk chocolate
- different from
- chocolate milk
Sources (3)
via Wikidata · CC0
~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.