Milk Chocolate

Milk chocolate is the lightest and smoothest of all the major chocolate varieties, containing only about 10-20% chocolate liquor. It is the only type of chocolate that contains milk (or cream) solids, those take up roughly 15% of its volume. Milk chocolate is usually 50% sugar and the very smoothest varieties — you know, those very expensive Swiss bars — can be up to 30% cocoa butter. It all makes for a silky and delightful eating experience, if a decidedly less “chocolate-y” one. It’s for that reason that you don’t find terribly much milk chocolate in the pastry kitchen, as that small amount of chocolate liquor is easily lost when it’s used as a glaze or garnish. Its relative softness also makes it a poor choice for a ganache or flourless chocolate cake, even when it’s used in combination with stouter chocolates. I’ll sometimes add some melted milk chocolate to a buttercream or frosting, but that’s about it.

Lower quality milk chocolates don’t have as much real cocoa butter compared to the higher quality ones. Rather they contain so-called cocoa butter equivalents (CBE’s) which as the name implies, deliver a similar, but by no means identical, experience. All milk chocolates contain lecithin to keep the emulsion stable.

6 thoughts on “Milk Chocolate”

    1. I have no idea, Frankly! Would the chocolate solids burn? I don’t think so. Would it seize? That’s a possibility, but I really don’t know. Up for an experiment? 😉

      – Joe

      1. I am going to try the white version either this weekend or Tuesday night depending on how the schedule works out. I will try both milk & dark (small amounts at first just in case of explosions 😉 ) at the same time. I think the low temps will prevent burning but what ever happens I’ll let you know. I doubt I can get the nice photos you get though.

        1. Shoot in natural daylight, use a medium-good camera and let the auto-focus do it’s work. That’s the best advice I can give!

          – Joe

    1. Hi Sylvia!

      I’m not sure I understand. Do you mean to say you have couverture chocolate and you want to use it for a frosting?

      – Joe

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