Along with white chocolate, Milk Chocolates is the sweetest eating chocolate. Made of chocolate liquor, cocoa butter, some form of milk, sugar, and flavorings. Today, fresh, sweetened, condensed or powdered whole milk, depending on the individual manufacturer.
“Milk chocolate,” the variety that accounts that accounts for over 85% of the solid chocolate eaten in the United States, is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. In the 1870s, Swiss confectioner Daniel Peter developed solid milk chocolate using condensed milk, but German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839; 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 2000 that allowed what by exception from these regulations is called “milk chocolate” in the UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as “family milk chocolate” elsewhere in the European Union.