Tag: Chocolate manufacturing

While raw milk is a high-risk product due to potential bacterial contamination, the milk used in commercial chocolate production is processed for safety. This is because chocolate has pasteurized milk, or more accurately, is made with milk powder derived from pasteurized milk, ensuring a safe and stable ingredient for confectionery.

According to U.S. regulations, milk chocolate is only required to contain 10% cocoa liquor, a stark contrast to the minimum 25% for milk chocolate in Canada or 30% in Europe. This difference is one of the foundational reasons why is chocolate worse in America, influencing its flavor, texture, and overall quality compared to its international counterparts.

First launched in 1994, Galaxy Smooth Caramel features a luscious liquid centre encased in signature silky milk chocolate. What is Galaxy caramel made of to achieve its famously soft and rich taste, a feature that sets it apart from other chocolate bars?

Did you know that milk fat is a concentrated source of butter oil often added to milk chocolate to enhance its smoothness and flavor? What is milk fat in chocolate, and why is this dairy ingredient so crucial? It's the component that provides that signature creaminess, alters the crystallization of cocoa butter, and notably inhibits the development of unwanted fat bloom.

The first Nestle Crunch bar was introduced in 1938, creating a beloved candy bar known for its signature crispiness. While its name has changed hands in the U.S., the core recipe has remained largely consistent. The primary ingredients that make a Nestle Crunch bar so unique are milk chocolate and crisped rice.

According to the Food and Drug Administration (FDA), for a product to be called white chocolate in the U.S., it must contain a minimum of 20% cocoa butter. This essential component, alongside milk solids, is a key ingredient in Cadbury's white chocolate, which provides its signature creamy texture and sweet flavor.

Globally, milk chocolate legally requires a minimum cocoa content ranging from as low as 10% in the U.S. to 25% or more in the UK and EU. This means that the milk component, along with sugar and other ingredients, makes up the remaining percentage, not that milk is a percentage *of* the cocoa.

Hershey's introduced its Special Dark chocolate in 1939, offering a mildly sweet dark chocolate that has become a classic American candy. For years, consumers have enjoyed the distinct flavor, but many wonder what are the ingredients in Hershey's dark chocolate that give it its unique taste and texture.

While pure, solid chocolate is naturally egg-free, many chocolate products contain eggs hidden in fillings or as binding agents. Understanding the ingredients is critical for anyone managing an egg allergy or following a vegan diet, as the answer to 'Does one chocolate contain eggs?' is not always straightforward.

Food regulations for standard chocolate strictly prohibit adding eggs due to flavor and texture. The question of whether they will add eggs in chocolate is commonly posed by consumers curious about confectionery manufacturing and potential allergens. This article clarifies why eggs are not a standard ingredient in chocolate bars and explores where they do appear in chocolate-based desserts.