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| Milk Chocolate | |
| To some aficionados, milk chocolate is not really chocolate, but increasingly, there are good brands around even though they may be difficult to find. | |
| A good brand will have a cacao solid content of around 40 per cent. | |
| Mass-produced milk chocolate has a high sugar content, often up to 50 per cent, 5 per cent of vegetable fat, used as a substitute for expensive cacao butter, and artificial flavouring. | |
| White Chocolate | |
| It is basically cacao butter without any cacao solids, with some added sugar, flavouring and milk. It is mainly sold for its novelty value and provide attractive colour contrast in chocolates. | |
| Appearance | |
| Smooth, brilliantly shiny and pure mahogany-black in colour. | |
| Smell | |
| Should not smell excessively sweet | |
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© 2004 The Chocolate Information Center. All rights
reserved.
This page was last modified on 22 September 2004.
This page was last modified on 22 September 2004.