Milk chocolate

The creation of the Aztecs, which in ancient times was called "chocolatl" or "gift of the gods, " is not only a tasty, but also an extremely useful product. In the 16th century, Europeans decided to slightly adjust the "Montezuma drink" in order to give it a sweet taste. So, the replacement of hot pepper with sugar radically changed the taste of chocolate, but the experiments did not end there. Adding condensed milk to bitter chocolate, Henry Nestle received a completely new product, which was distinguished by an unusual taste and instantly became popular.

A little later, in 1870, they made solid milk chocolate, the basis of which was condensed milk with sugar. Time does not stand still and dry milk replaces the condensed product. However, the nutritional value and calorie content of milk chocolate were not particularly affected by this replacement.

Interestingly, according to statistics, 72 percent of Americans prefer milk chocolate. In addition, this unusually tasty and nutritious treat is a must-have on the menus of military personnel, airmen and astronauts. This once again confirms that chocolate is a truly magical gift of ancestors.

Milk chocolate compared to bitter chocolate is distinguished by the consonance of creamy taste and fragrant notes of cocoa. For culinary purposes, in particular in confectionery, it is often used as an additional component and glazing in the preparation of cakes, cookies, chocolate bars and sweets.

Milk chocolate composition

The composition of milk chocolate is currently well studied: cocoa butter, grated cocoa, cocoa powder, condensed milk (as a dry product option) and granulated sugar. According to European standards, the percentage of solids in such chocolate should be at least 25, and the best varieties of this product usually contain up to 50 percent cocoa. Fats can also be of vegetable origin, although the use of a dairy product is considered preferable.

Often, manufacturers give this treat a pleasant aroma with vanillin, which is an artificial substitute for vanilla. In addition, milk chocolate includes a considerable amount of sugar, as well as its substitutes. Emulsifiers are also found - soy lecithin, which increases the shelf life and melting point of a sweet product.

The benefits of milk chocolate

The benefits of milk chocolate, as well as possible harm, directly depend on the amount of product consumed. If you allow yourself no more than a couple of bits of this treat, the cocoa substance in its composition favorably acts on the body, improving memory and charging with energy for the whole day.

Theobromine, which is also present in this product, confirms the benefit of milk chocolate, as it contributes to improved brain activity and stimulates the work of the heart and blood vessels.