Kiva Milk Chocolate

The unmatched melting texture and remarkable mellowness of milk chocolate set it apart from other chocolates. It creates delicious mixtures that appeal to people of all ages. Here’s where Valrhona reveals the final milk chocolate secret.

Daniel Peter, a Swiss chocolatier, invented milk chocolate in 1875. It has now developed into one of the most popular chocolate varieties consumed globally. However, how does this rich, melting chocolate get there and what is in it?

Like dark and white chocolate, milk chocolate is made using sugar and cocoa. It differs from dark chocolate in that its primary ingredients are mixed with powdered milk.

After a year or two of research, R&D engineers at Valrhona develop recipes with feedback from our panel of sensory analysts. These days, we produce more than 100 different chocolate recipes, including milk, white, black, and even blond ones. Each chocolate’s ingredients must be precisely measured in order to bring out its unique qualities.

Milk chocolate composition

In France and throughout Europe, regulations govern the ingredients of chocolate and the names that can be applied to it.

Valrhona milk chocolate has the following ingredients:

At least 30% of the finished product’s milk powder, at least 18% of its fats (which include cocoa butter for fluidity), and, in varying degrees, at least 25% of its sugar are made up of cocoa solids, which include cocoa butter and cocoa paste prepared from particular cocoa beans.
a small amount of pure vanilla extract to intensify the aromas
According to laws governing chocolate, a natural emulsifier can be added to improve fluidity and give the chocolate a melting characteristic. Here in Valrhona, we use sunflower lecithin.