MILK CHOCOLATE: 10 facts

1. Made by mixing and grinding chocolate liquor with at least one dairy ingredient, such as milk, and one type of sweetener.
2. Contains not less than 10 percent by weight of chocolate liquor and not less than 3.39 percent by weight of milkfat
3. Contains chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin.
   
4. Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids.
5. It contains less chocolate liquor than dark chocolate and therefore does not have as pronounced a chocolate flavor.
   
6. The quality of milk chocolate varies from brand to brand with European brands usually of higher quality.
   
7. The better brands contain a higher percentage of cocoa liquor.
   
8. Look for brands that contain pure ingredients, no artificial flavorings.
9. European milk chocolate generally contains condensed milk, whereas American and British milk chocolate contains a milk and sugar mixture.
10. Should be smooth on the palate with no greasy after taste.

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CHOCOLATE LIQUOR:- 10 facts

1. An ingredient in many types of chocolate.
   
2. Prepared by finely grinding cacao nibs.
3. Contains between 50 percent and 60 percent by weight of cacao fat.
4. Can be adjusted using cacao fat and cocoas, such as breakfast cocoa
   
5. Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate.
6. It contains both cocoa solids and cocoa butter in roughly equal proportion.
7. It is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon.
   
8. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate.
   
9. The liquor and blocks contain roughly 53 percent cocoa butter.
10. Chocolate liquor contains no alcohol.

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