Sweeteners & chocolate · Chocolate & cocoa

Milk chocolate

Sweet, creamy chocolate made with milk solids and less cocoa; melts at lower temperatures and burns easily.

Also called: sütlü çikolata

What it is

Milk chocolate combines cocoa mass and cocoa butter with sugar and milk powder or condensed milk. It usually has much lower cocoa content than dark chocolate and is sweeter, softer and creamier. The milk solids make it more heat-sensitive, so it scorches and seizes more easily.

Theobroma cacao

How it’s used

Eating and snacking
Cookies and blondies
Milk chocolate ganache and frostings
Hot chocolate

Characteristics

Taste: Sweet, milky, caramel-like.
When cooked: Melt more gently than dark chocolate, stirring often.
Sold as: whole, chopped
Cooking uses: Suitable for baking, Usually eaten raw
Common in: Swiss, Belgian, British, American, International

Storage

Cool, dry and dark. Wrapped and cool, away from strong smells and heat.

Diet, allergens and safety

Contains Milk. May contain Soy, Tree nuts, Peanuts — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free (check label)
Soy-free (check label)
Caffeine-free

Contains milk; may contain soy, nuts and peanuts. Toxic to dogs.

Nutrition per 100 g

Energy: 535 kcal
Protein: 7.65 g
Carbohydrate: 59.4 g
Fat: 29.66 g
Fibre: 3.4 g
Sugars: 51.5 g

USDA FoodData Central: Candies, milk chocolate.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Dark chocolate (70–85%) — Swap 1:1 for a less sweet, more intense result; you may add a little sugar.

Related ingredients

Recipes with milk chocolate

No recipe in the catalogue uses it yet.