Milk chocolate
A sweet, creamy chocolate made from cocoa solids, cocoa butter, sugar and milk powder.
- Baking ingredients and additives
Milk chocolate usually contains about 25 to 45% cocoa. In the US it must contain at least 10% chocolate liquor and 12% milk solids. The added milk makes it sweeter and softer than dark chocolate, and it melts and burns at lower temperatures.
When melting milk chocolate, keep it below about 110 to 115°F (43 to 46°C). In ganache it needs less cream than dark chocolate to reach the same thickness.
Bake it at VanillaGoods
Tools for this
ChocoVision Revolation 2 Chocolate Tempering MachineTempers chocolate automatically and holds it at working temperature.See it on Amazon
Stainless Double Boiler Melting PotMelts chocolate gently so it never scorches or seizes.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Milk chocolate (Q2164820), Wikidata