Milk chocolate

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Although rich in cocoa butter, milk chocolate contains a smaller amount of cocoa mass than dark chocolate does, and (as with white chocolate) contains milk solids. While its taste has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children. Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America. Chocolate was originally sold and consumed as a beverage in pre-Columbian times, and upon its introduction to Western Europe. The word chocolate arrived in the English language about 1600, but initially described dark chocolate. The first use of the term "milk chocolate" was for a beverage brought to London from Jamaica in 1687, but it was not until the Swiss inventor Daniel Peter successfully combined cocoa and condensed milk in 1875 that the milk chocolate bar was invented. Switzerland developed as the centre of milk chocolate production, particularly after the development of the conche by Rodolphe Lindt, and was increasingly exporting to an international market. Milk chocolate became mainstream at the beginning of the twentieth century following the launch of Milka, Cadbury Dairy Milk and the Hershey bar, inducing a dramatic increase in world cocoa consumption. To provide ethical assurances on cocoa harvesting for consumers, Fair Trade and UTZ Certified chocolate was established in the 21st century.