The proportion of cocoa liquor in the final product determines how dark the chocolate is. From a nutritional standpoint the darker a chocolate is, the better because it contains a higher percentage of cocoa.
To prepare chocolate bars, the cocoa powder is mixed with other ingredients (sugar, milk, nougat, vanilla flavor); the mixture is refined and freed from lumps; it is then ripened at different temperatures.
Vanilla flavor is the most common basic flavoring to be mixed into the chocolate mixture. It is obtained by using vanillin.
The mixture is then passed through a series of large steel roll refiners, where an intense shearing and rubbing action reduces the mass to a uniform paste that is so smooth that the coarse particles will be less than 50 u in size.
Chocolate bars and candy can be filled with flavored fondants, liquor-soaked fruit, dry, roasted, or candied, liquors, etc. Milk chocolate is creamy but the added milk also adds calories and fat.
Ingredients in chocolate milk bar
