Our Milk Chocolate

Unlike dark chocolate, where the cacau is processed in such a way as to accentuate the flavor of the cocoa bean, milk chocolate is typically made to cater to a completely different palate - one that's typically drawn to a sweeter, creamier, and less bitter profile.

(To find out more about the primary source of our cacau, please click on our Dark Choklat page.)

Quite often, in the chocolate industry poorer quality beans are used to make milk chocolate, because there is typically considerably less cacau, more sugar, vanilla, and milk products in the chocolate, which when combined balance/hide the "off" flavor of the beans. This becomes even more prevalent with the introduction of different types of milk powders (roll dried vs air dried), and also in the introduction of small quantities of malt in the chocolate. As an FYI, a lot of well known Swiss milk chocolate has malt in it as a flavor enhancer.

Again, we're very different from the masses.

After 3 years of continually testing milk chocolate made from "the best of the best" cacau, we've been able to increase the chocolate flavor without increasing bitterness, create an incredibly creamy texture as it melts in your mouth, and achieve a level of sweetness that isn't as overpowering as is often found in inexpensive, mass produced candy bars.

The individuals in our test groups are now even asking for bars of milk chocolate made from different beans – something we didn't figure we'd see!

As a result, we will also be offering a milk chocolate made from each of the types of cacau we buy. Each one has a unique flavor, and is something you will certainly need to try one of!