Milk chocolate

Milk chocolate refers to chocolate enriched with milk, usually as powder, which softens the bitterness of cocoa and adds lactic, caramelised notes. European regulation requires a minimum of 25 percent cocoa solids and 14 percent milk solids. Its lower cocoa content and higher sugar level make it sweeter and creamier than dark chocolate, a profile favoured for retail bars and confectionery. Couverture versions raise the cocoa butter content for professional use.