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Milk Chocolate |
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Milk chocolate is the best-selling variety of chocolate in the world today.
In 1875 Swiss chocolatier, M. Daniel Peter, perfected the production of milk chocolate, which is sweeter and
smoother than dark chocolate.
Peter's main obstacle in producing milk chocolate was the effect of water. Adding water to chocolate caused the
chocolate shrink, separate and generally fall apart. Because water is a major constitiuent of milk it was difficult
to add milk to chocolate without ruining it. However when Peter visited Henry Nestle, inventer of evaporated milk he
came up with the idea of mixing sweetened condensed milk with chocolate.
For thirty years Peter's company, Peter, Cailler, Kohler used Nestlé for milk and relied on it for marketing expertise.
Eventually, in 1929, the inevitable happened and the two companies merged when Nestle took control of Peter, Cailler, Kohler.
Milk chocolate quickly became the chocolate variety of choice. With companies like Nestle and Lindt producing it in
Switzerland, Stollwerk making it in Germany and Cadbury's manufacturing it in Britain it quickly became the number
chocolate product of Europe and quickly spread to the the United States. Its popularity remains to the present day.
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