Food Guts - Ingredient Information

Ingredient Lookup

Milk Chocolate

Nutritional Information

1 cup, milk chocolate

  • Calories 120
  • Calories from Fat 42.12
  • Amount%DV
  • Total Fat 4.68g7%
  • Saturated Fat 0.524g3%
  • Monounsaturated Fat 0.799g
  • Polyunsaturated Fat 2.041g
  • Cholestreol 0mg0%
  • Sodium 29mg1%
  • Potassium 345mg10%
  • Total Carbohydrate 14.23g5%
  • Dietary Fiber 3.2g13%
  • Sugars 11.05g
  • Protein 6.74g13%
  • Calcium 1mg0%
  • Iron 8mg44%
  • Vitamin A 20%
  • Vitamin C 0%

Milk Chocolate on Wikipedia:

Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration.

Chocolate is a range of products derived from cocoa (cacao), mixed with fat (i.e. cocoa butter and/or plant oils) and finely powdered sugar to produce a solid confection. There are several types according to the proportion of cocoa used in a particular formulation.

In several instances the use of particular name designations is subject to governmental regulation.

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Terminology

The cacao bean products from which chocolate is made are known under different names in different parts of the world. In the American chocolate industry:

Chocolate liquor is the ground or melted state of the nib of the cacao bean. Cocoa butter is the fat component. Cocoa powder is the nonfat part of the cacao bean which is ground into a powder.[1]

Classification

Chocolate is a popular ingredient and is available in many types. Different forms and flavors of chocolate are produced by varying the quantities of the different ingredients. Other flavors can be obtained by varying the time and temperature when roasting the beans. Unsweetened chocolate is pure chocolate liquor, also known as bitter, baking chocolate or cooking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.

Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive; although in the United States it is added in most commonly found chocolates. It is sometimes called ``plain chocolate`` and ``black chocolate``. The U.S. Government has no definition for dark chocolate, only ``sweet chocolate``, which requires a 15% concentration of chocolate liquor. Sweet chocolate is not necessarily dark chocolate as there is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids.[2] Milk chocolate is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids.[2] In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestle in the 1800s.[3] Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company, can be produced more economically since it is less sensitive to the freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, ``tangy`` taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.[3] Semisweet chocolate is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content. Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be. The American FDA classifies chocolate as either ``bittersweet`` or ``semisweet`` that contain at least 35% cacao (either cacao solids or butter from the cacao beans).[4] Couverture is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These chocolates contain a high percentage of cocoa (sometimes 70% or more) and have a total fat content of 30-40%. White chocolate is a confection based on sugar, nutmeg, and fat (either cocoa butter or vegetable oils) without the cocoa solids. Some consider white chocolate not to even be chocolate, because of the lack of cocoa solids. Cocoa powder There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey's and Nestlé using the Broma process), and Dutch-process cocoa (such as the