DARK MILK CHOCO­LATE

Rachael Ray Every Day - - Shop Talk - —AN­GELA CARUCCI

Can choco­late be dark and milk? Now it can! Many small-batch choco­late com­pa­nies have started sell­ing bars that sat­isfy both crav­ings. A lit­tle back­ground: As de­fined by the U. S. Food & Drug Ad­min­is­tra­tion’s reg­u­la­tion, milk choco­late has to con­tain at least 10 per­cent ca­cao. Dark choco­late does not have a reg­u­lated stan­dard of iden­tity but typ­i­cally con­tains 55 to 80 per­cent ca­cao. (Al­though it can go as high as 100 per­cent for bars with se­ri­ous bite.) Dark milk choco­late falls in and around the 45 to 55 per­cent ca­cao range. “Dark-choco­late fans love the deep fudgy co­coa fla­vors and that it’s lower in sugar,” says Brad Kintzer, chief choco­late maker at TCHO, a Cal­i­for­nia-based choco­late com­pany. “Milk fans are sur­prised by how well the milk soft­ens the rough edges that typ­i­cally ac­com­pany dark choco­late.” White-choco­late eaters, you’re still on your own.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.