🍫 Milk chocolate bar
A milk chocolate bar is made from cocoa, cocoa butter, sugar and milk, mixed and conched until smooth, then tempered and moulded into a bar. It snaps cleanly and melts on the tongue with a sweet, creamy cocoa flavour. It is eaten as a snack or treat, and is very rich for its size.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g cocoa butter
- 60 g cocoa powder
- 70 g powdered sugar
- 40 g full-fat milk powder
- A pinch of salt
Method
- Melt the cocoa butter gently over a bowl of barely simmering water.
- Sift in the cocoa powder, sugar, milk powder and salt and whisk until completely smooth.
- Pour into a bar mould and tap to remove air bubbles.
- Chill for 30 minutes until set, then unmould.
How to make it lighter
- Buy smaller bars or break off 2–3 squares and put the rest away.
- Choose dark chocolate with a higher cocoa content if you prefer — it is easier to eat in small amounts.
- Pair a couple of squares with fresh fruit to make it go further.
History
Solid eating chocolate developed in Europe in the 19th century, and milk chocolate is usually credited to Switzerland, where Daniel Peter combined chocolate with condensed milk in the 1870s. Chocolate bars are now one of the world's most common sweets.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Milk chocolate bar and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →