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milk chocolate
May 17, 2004
5:35 pm
alex_h
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i was wondering what the make-up of milk chocolate might be? the regular stuff with about 32% cocoa. how much of it is actually sugar, milk, etc.? and if i eat dark chocolate with 70% cocoa am i getting a lot less sugar than in milk chocolate? i figure so, since the first ingredient usually listed in regular milk chocolates is sugar.

and what is the balance in better milk chocolates like the kind bonnat makes, for instance?

curious a

May 17, 2004
7:07 pm
tom finnerty
edinburgh, United Kingdom
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Hi alex,

I’ve tried three Bonnat milks – all are sixty five percent cocoa, the rest milk and sugar but exact percentages I don’t know. much less sugar than ‘normal’ milk chocolate and much better for it too.

May 17, 2004
7:55 pm
blakej
San Francisco, USA
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May 16, 2004
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I’ve found some information on Valrhona milk chocolates in various places on the Web. They’re not primary sources, and they don’t all add up to 100%, so take them with a grain of salt. But they’re probably at least close to right.

34.0% sugar/41.0% cocoa/25.0% milk Guanaja Lactee (info from chocosphere.com)
36.0% sugar/40.0% cocoa/23.5% milk Jivara Lactee (info from chocolatesource.com)
44.0% sugar/35.0% cocoa/20.0% milk Equatoriale Lactee (info from bakeplus.com)

I’m also curious about the makeup of Bonnat’s/Slitti’s dark milks. It almost seems like they’d “run out of space” for the milk once they got up to such high levels of cocoa.

May 17, 2004
9:15 pm
tom finnerty
edinburgh, United Kingdom
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If you want to really take a milk bar with a grain of salt may I recommend Rococo organic milk with sea salt – it’s my favourite at the moment.

May 18, 2004
10:14 am
alex_h
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hi tom, i’d like to try the bonnats as well sometime. i’ve had one of their milk bars with 55% which was great!

blake, interesting figures. looks like valrhona’s milks have only a bit more sugar (at least the guanaja) than a good dark 70% bar. for some reason, though, i don’t really like valrhona’s milk chocolates. they’re almost a bit too smoothe for me.
going from your numbers i imagine a regular bar of milk chocolate such as milka or cadbury will have a much higher percentage of sugar. they usually only add around 32% cocoa to their products as far as i know (maybe even less in some cases).

i thought the same thing when i tried slitti’s 70% milk chocolate bar, that they would somehow “run out of space”. i guess they use less sugar than in a regular 70% bar, but it wasn’t noticeable. tasted quite all right, except for the fact that slitti adds flavoring to its chocolates. and that you definitely taste.

tom, the grain of salt is really something to recommend. i’ve tried a milk chocolate with salt and liked it a lot. interesting how many companys offer it! it is the only bar i will eat that leysieffer makes. want to order domori’s latte sal today…

thanks for the input!

May 18, 2004
11:46 am
adornix
Frankfurt a.M., Germany
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Leysieffer’s milk chocolate with salt has these nice salt graines in it, extremly lovely texture! The domori salt is not as good in my opinion, because the salt is totally dissolved in the cacao mass. I found it interesting but I seem to be the only person in Frankfurt who liked it, so my local dealers put it out of their assortement.
Leysieffer has a quite new milk chocolate with black pepper and to my surprise it was very good.

May 18, 2004
1:24 pm
alex_h
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i’ve just placed an order with in’t veld in berlin. hope it doesn’t take long to get here.

adornix, i agree with you on the leysieffer salt chocolate. but i generally am not a leysieffer fan. they never have their ingredients written down anywhere. and some of their stuff i’ve tried tastes awful.

May 24, 2004
5:39 pm
alex_h
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April 29, 2004
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my order got in today and i’ve tried (and entirely eaten – shame on me) domori’s latte sal. very nice, but i am almost more convinced by leysieffer in this case.

to set the record a bit straighter i have bought a couple of leysieffer’s bars, that i want to try soon…