{"type":"root","children":[{"type":"paragraph","children":[{"type":"text","value":"Milk chocolate is a popular type of chocolate known for its sweet and creamy taste. It differs from dark chocolate primarily in that it contains milk components in addition to cocoa, cocoa butter and sugar. The milk solids give milk chocolate its characteristic smoothness and sweetness. Here's how milk chocolate is typically made:"}]},{"type":"text","value":"\n"},{"type":"list","listType":"ordered","children":[{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Harvesting and processing the cocoa beans:","bold":true},{"type":"text","value":" The process begins with harvesting the ripe cocoa pods from the cocoa tree (Theobroma cacao). The beans and the surrounding pulp are removed from the pods. These beans undergo a fermentation process to develop their characteristic flavor and are then dried to reduce moisture content."}]},{"type":"text","value":" "},{"type":"list-item","children":[{"type":"text","value":"\n"},{"type":"text","value":"Roasting:","bold":true},{"type":"text","value":" Similar to the production of dark chocolate, the dried cocoa beans are roasted. Roasting not only brings out the chocolate flavor, but also helps remove residual moisture and further develop the aroma and flavor of the beans."}]},{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Breaking and ginning:","bold":true},{"type":"text","value":" After roasting, the beans are cracked and the outer shell is separated from the inner nibs. The nibs contain both cocoa solids and cocoa butter."}]},{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Grinding:","bold":true},{"type":"text","value":" The cacao nibs are ground into a paste called chocolate mass or cocoa mass. This chocolate mass can be further processed to separate the cocoa solids from the cocoa butter."}]},{"type":"text","value":" "},{"type":"list-item","children":[{"type":"text","value":"\n"},{"type":"text","value":"Addition of milk solids:","bold":true},{"type":"text","value":" When making milk chocolate, milk solids are added to the chocolate mass. These milk solids typically include powdered milk, evaporated milk, or a combination of both. The milk solids contribute to the creamy and sweet properties of milk chocolate. Sugar is also added at this stage to sweeten the mixture."}]},{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Conching:","bold":true},{"type":"text","value":" Conching is a refining step in which the chocolate mixture (which now contains milk ingredients and sugar) is continuously mixed, heated and aerated over an extended period of time. This process further smoothes the chocolate's texture, improves flavor development and reduces bitterness. The duration of conching can vary and plays a role in the final texture and flavor of the milk chocolate."}]},{"type":"text","value":" "},{"type":"list-item","children":[{"type":"text","value":"\n"},{"type":"text","value":"Tempering:","bold":true},{"type":"text","value":" As with dark chocolate, tempering is an important step in making milk chocolate. The cocoa butter crystals are stabilized through controlled heating and cooling. Proper tempering gives milk chocolate a glossy appearance, a satisfying crack when broken, and prevents it from developing a grainy texture."}]},{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Pouring and Cooling:","bold":true},{"type":"text","value":" Once the milk chocolate is properly tempered, it is poured into molds to obtain the desired shape, such as: B. panels or pieces. The molds are then cooled to allow the chocolate to set."}]},{"type":"text","value":"\n"},{"type":"list-item","children":[{"type":"text","value":" "},{"type":"text","value":"Packaging:","bold":true},{"type":"text","value":" After cooling and solidifying, the milk chocolate is removed from the molds, packaged and prepared for distribution."}]},{"type":"text","value":"\n"}]},{"type":"text","value":"\n"},{"type":"paragraph","children":[{"type":"text","value":" \nMilk chocolate generally has a lower proportion of cocoa solids than dark chocolate, which is usually between 30 and 50%. The milk solids and sugar give milk chocolate its characteristic sweetness and creamy consistency. Milk chocolate is commonly used in various confectionery products, including chocolate bars, truffles, and chocolate-covered snacks.\n Milk chocolate is popular with many consumers, especially those who prefer a sweeter and less intense chocolate flavor than dark chocolate.\n"}]}]}