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Easy Chocolate Cake

In addition to containing cocoa solids, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and many popular candy bars that are Chocolate-based use Milk Chocolate.

Milk Chocolate is the combination of Chocolate Liquor, cocoa butter, Vanilla, milk solids, and lecithin. This Type Of Chocolate could be kept up to a year if stored in a cool, dry place. Milk Chocolate must contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids. The U.S. Government requires a 10% concentration of chocolate liquor while EU regulations specify a minimum of 25% chocolate liquor. This makes European Milk Chocolate better than American Milk Chocolate, because the more chocolate liquor added the more delicious it gets. Generally, Milk Chocolate is popularly used in decorating cake and cookies.

Milk Chocolate is solid chocolate made with milk in the form of milk powder, liquid milk, or condensed milk (invented by Henri Nestle in the 1800s) added. In the 1870s Swiss confectioner Daniel Peter had developed solid Milk Chocolate using condensed milk; hitherto it had only been available as a drink. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids, however an agreement was reached in 2003 that allows Milk Chocolate in the UK and Ireland to contain only 20% cocoa solids. This type of chocolate must be called "family Milk Chocolate" elsewhere in the European Union.

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