Milk Chocolate

Baking IngredientSweetenerAllergen: DairySweetCreamyMilkyCocoaCaramel-likeSmooth

Nutrition (per 100 g)

Calories: 535
Protein (g): 7.7
Fat (g): 29.7
Carbs (g): 59.4
Fiber (g): 3.4
Sodium (mg): 79

Values vary by brand and cocoa percentage; milk chocolate typically contains more sugar and added milk solids than darker styles.

Storage

Room temp: up to 365 days
Refrigerated: up to 365 days
Frozen: up to 730 days

Milk chocolate is a cocoa-based confection blended with sugar and milk solids, commonly sold as bars, chips, or wafers. It tastes creamy with a caramel-like sweetness and a soft melt; it tempers to a gentle snap and liquefies smoothly for coatings, ganache, sauces, and baking mixes.\n\nIt developed in Switzerland in the late 19th century with the use of dried or condensed milk in chocolate-making and spread through Europe and North America. Modern production refines cocoa liquor with sugar and milk solids in a conche before tempering for shelf-stable bars and baking formats.