Milky Bar Buttons are a beloved confectionery treat, particularly popular in the UK and Ireland, where they are recognized as the number one white chocolate brand. Their unique taste and texture are a result of a carefully selected list of ingredients, providing a milky, smooth experience with no artificial colors, flavors, or preservatives.
The Primary Ingredients in Milky Bar Buttons
The key ingredients in Milky Bar Buttons for the UK market typically include milk powders, sugar, cocoa butter, vegetable fats, an emulsifier, and natural flavoring.
- Milk Powders (Whole and Skimmed)
- Sugar
- Cocoa Butter
- Vegetable Fats (such as Mango Kernel, Palm, Sal, Shea)
- Emulsifier (Lecithins)
- Natural Flavouring
Milky Goodness and Sweetness
The flavor of Milky Bar Buttons comes primarily from milk fats and solids, rather than cocoa solids found in milk chocolate. Milk powders, including whole and skimmed, are often the most abundant ingredient, sometimes making up over 37% by weight in certain markets. This high milk content contributes to the product's white color and creamy taste. Sugar is also a major component, providing sweetness.
Fats for Texture
The texture of Milky Bar Buttons is influenced by its fat content, which includes both cocoa butter and various vegetable fats like palm and shea oil. While cocoa butter is required for white chocolate, the addition of other vegetable fats affects the melting properties, resulting in a softer texture and better heat tolerance compared to chocolate made with only cocoa butter.
Smoothness and Flavor Enhancement
Emulsifiers, such as lecithins (E322) from sources like sunflower or soy, are used to create a smooth, consistent texture by preventing fats and liquids from separating. Natural flavoring, often vanilla, is added to enhance the sweet and creamy profile of the white chocolate.
White Chocolate Classification
Milky Bar Buttons are considered white chocolate because they contain cocoa butter and no non-fat cocoa solids. However, due to the inclusion of vegetable fats alongside cocoa butter, they may not meet the strict legal definition of "chocolate" in some countries, leading Nestlé to describe them as "creamy smooth white chocolate" or a "white chocolate confection."
Comparison: Milky Bar Buttons vs. Other White Chocolates
The specific composition of fats and milk content differentiates Milky Bar Buttons from other white chocolates. The table below highlights some distinctions.
| Feature | Milky Bar Buttons (Nestlé, UK) | Standard White Chocolate | Compound White Coating |
|---|---|---|---|
| Primary Fat Source | Cocoa Butter + Vegetable Fats | 100% Cocoa Butter | Only Vegetable Fats |
| Milk Content | Very High (Often >37% powders) | High | Variable, often lower |
| Texture | Very creamy, soft, melts easily | Firmer, distinct cocoa butter snap | Waxy, melts slower or differently |
| Flavor Profile | Distinctly milky and sweet | Richer, more pronounced vanilla/cocoa butter flavor | Often sweeter, less complex dairy flavor |
| Artificial Additives? | No artificial colors/flavors | Generally none | May contain artificial flavors |
Allergens
Key allergens in Milky Bar Buttons are typically milk and soy (from lecithin). They are suitable for vegetarians but not vegans due to dairy content.
Conclusion
Milky Bar Buttons' distinctive smooth and milky profile is due to a composition high in milk powders and a blend of cocoa butter and other vegetable fats, along with sugar, emulsifiers, and natural flavoring.
