For the first time, chocolate was used in the form of a fragrant warming drink in the Middle Ages and it was prepared from crushed cocoa beans. Currently, there are many variations. In the article you will learn about the value and preparation of milk chocolate.

Composition, calories and nutritional value

With the advent of modern technology, manufacturers do not always adhere to the classic composition of milk chocolate. What should be the composition?

The basis of chocolate is considered to be cocoa beans (at least 25%) and cocoa butter, but it also includes the following components:

  1. Milk fats, which can be replaced with vegetable fats. Their composition of chocolate should be approximately 3, 7%;
  2. Dry milk residue in the amount of 12%;
  3. Sugar can be no more than 55%;
  4. Sometimes soy vanillin and lecithin may also be present.

There can be no talk of any artificial additives, no matter what kind of chocolate. When choosing the most natural product, carefully check the composition.

Such chocolate can not be consumed by everyone, because the calorie content of milk chocolate in 100 g is up to 550 kcal. People trying to maintain a figure are recommended to use only dark chocolate - it has not much less calories, but the amount of sugar (simple carbohydrates) is minimized.

The nutritional value of the product is the following figures:

  • proteins - 9.8 g;
  • fats - 34.7 g;
  • carbohydrates - 50.4 g.

High calorie content does not mean that the product should not be consumed. Sometimes this is useful, especially for schoolchildren and students, but in moderation.Chocolate is present in the diet of military personnel, astronauts and pilots, due to its high nutritional value. Milk chocolate quickly saturates and charges the body with a new portion of energy. For this, just a few cubes of goodies are enough.

The most popular brands of dairy treats

Below are the top brands of milk chocolate, which are known to almost everyone. They are easy to find on supermarket shelves.

Among them:

  1. "Mars" (Mars) - a delicious and beloved crisp bar. Production began in 1932 in the United States. The dessert is coated with milk glaze.
  2. “Alpen Gold” (Alpen Gold) - on the domestic shelves such chocolate appeared in the nineties. The US manufacturer produces chocolate of excellent quality and taste with a wide variety of fillings, which gives the consumer a large selection.
  3. "Nestle" (Nestle) - this funny and memorable rabbit is well known to kids. Chocolate with a very delicate taste captivated not only children, but also their parents. This brand also produces various breakfasts and delicious chocolate drinks.
  4. "Milka" (Milka) - Swiss chocolate with a long history from the distant 1901. Almost every person in Europe knows this chocolate. The main highlight of this delicacy is the addition of alpine milk to the composition of the chocolate, which gives it a unique taste. Not so long ago, manufacturers began to produce huge chocolates that appreciated real sweet tooth. It is worth noting that such a tile with a unique design can be a great independent gift.
  5. “Ritter Sport” (Ritter Sport) - this chocolate came to us from Germany. It features a very large and varied line of flavors.
  6. "The Seagull" is a well-known bar of chocolate for both the older generation and children. Milk chocolate has a smack of fried grated nut, which distinguishes it among other brands. Traditionally, on a package with a clear blue background, a seagull is depicted in the background of the sun.
  7. "Alenka" - is familiar since the days of the Soviet Union, since it began to be released in 1965. A bar of chocolate has a very pleasant creamy taste. Over time, the image of Alyonka on the packaging changed, but she did not disappear anywhere and continues to delight us with her unique taste from childhood.

Surely among the list of famous brands you recognized your favorites and now you know a little more historical facts about them.

Delicious recipes:

You don’t have to spend money on shopping chocolates, you can cook your favorite for dessert at home. Although such an undertaking seems difficult, it is only at first glance. It is worth trying only once and in the future it will become your signature dish. The main thing is to stock up on silicone molds for chocolate, or to find a small container in your kitchen and cover it with food foil. An indispensable component of a classic milk dessert is cocoa powder or cocoa beans. Therefore, they must be purchased in advance, regardless of which particular recipe will be used.

How to Make Classic Cocoa Bean Milk Chocolate

Required components for a classic chocolate bar:

  • cocoa - beans (grated) - 100 g;
  • cocoa butter - 50 g;
  • condensed milk - 4 tea l;
  • milk powder - 2 tea l

To start, we warm the mixture of cocoa products until a liquid homogeneous state is obtained using any convenient method. Pour the condensed milk into the cocoa mixture. We gradually pour milk here, dividing this process into parts.

Gradual mixing of the components will help to obtain a uniform workpiece. Little by little, the milk powder will absorb moisture, the workpiece will slightly thicken.

As soon as this happens, pour the workpiece into molds and leave it to harden.

Cooking from Cocoa Powder

How to make milk chocolate from available products?

The components are very simple and will certainly be found in the kitchen of any housewife:

  • cocoa powder - 4 tbsp. l .;
  • sugar - 1 tea l;
  • butter - 50 g;
  • milk - 100 ml.

First of all, take a container and heat the milk in it. Next, pour sugar and cocoa to it.

While the sweet mass is warming up, we will take up oil: we heat it in a steam bath separately from the main mixture, and then we connect both parts of the workpiece. Now we wait until the product boils, mixing the contents of the pan, so that the mass does not stick to the bottom of the container. The chocolate is brewed for a few minutes over reduced heat. We distribute the finished chocolate drink into forms, and then set it to solidify.

On a note. Sugar is recommended to be replaced with fine powder.

Milk white chocolate at home

For an incredibly sweet, beloved type of chocolate, you will need the composition of the components:

  • cocoa butter - 100 g;
  • icing sugar - 100 g;
  • milk powder - 100 g;
  • vanilla.

We heat cocoa butter in any way possible. Then mix with the rest of the ingredients prepared for chocolate. We achieve a homogeneous mass. We distribute the resulting mixture into candy molds and send it to cool on the shelf of the refrigerator.

On a note. You can also add candied fruits, crushed or whole nuts to it, as well as diversify the taste with dark chocolate chips - the structure will turn out two-tone.

Coffee Dessert

Components of a coffee treat:

  • cocoa powder - 2 tables. l .;
  • sugar - 100 g;
  • oil drain. - 100 g;
  • milk powder - 120 g;
  • coffee - 1 tea l

We brew a pre-brewed coffee drink a bit. We filter through a small strainer or gauze, folded in layers - thus, grains and thick will not fall into dessert. Cook in a saucepan for a couple of minutes. We wait until it starts to boil, and gradually introduce cocoa powder and granulated sugar, mix until dissolved. Pour the milk powder next little by little, carefully work through the spoon with a spoon to get a homogeneous mixture of ingredients.

Ghee is combined with chocolate mass. We distribute in forms. To freeze such a dessert, a longer period of time will be required than for other types of this delicacy.

With nuts and dried fruits

 

Prepare a list of products for the preparation of chocolate mass in advance. To do this, you can use one of the above recipes. Do not forget to add your favorite nuts and dried fruit sliced.

Cooking two dishes. As in previous versions, first we prepare two components for the workpiece: sweet aromatic milk and ghee. Then we mix both with each other so that a homogeneous liquid preform emerges. Pour cocoa here, over a quiet fire, heat the chocolate for another 25 minutes. Remove to cool, and immediately add the filling - as much as you want. Then we do the same as usual - let it freeze in molds.

Milk chocolate with honey notes

We will need:

  • cocoa beans (powdered) - 0.4 kg;
  • honey (preferably liquid or melted) - 100 mg;
  • cocoa butter - 200 g.

We heat a cube of butter, in part we introduce cocoa, previously crushed. The mass should acquire an even structure without lumps.

Then pour the honey and stir again. We wait until the temperature of the product reaches 40 degrees, and remove from heat. The dessert freezes about 8-12 hours.

Recipes are quite simple to prepare, you can not help but try them. Having prepared them once, it is impossible to refuse homemade milk chocolate.

Now you can easily make milk chocolate and treat your household to such a treat, the main advantage of which is naturalness. After all, chocolates prepared with love are much tastier than shop products.

Similar:More from the author: