Milk chocolate - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"Chocolate". The American Heritage Dictionary. Archived from the original on 17 May 2008. Retrieved 9 May 2009. ^ Coe & Coe 2019, p. 121. ^ Wilson & Hurst 2012, p. 84. ^ Coe & Coe 2019, p. 136. ^ a b Wilson & Hurst 2012, p. 85. ^ Fabian, Möge & Wünsche 2006, p. 199. ^ Goldstein 2015, p. 157. ^ 150 years of delight: Chocoladefabriken Lindt & Sprüngli AG 1845-1995. Chocoladefabriken. 1995. p. 88. The success of Lindt "Rahm" encouraged the company to launch a milk chocolate under the Lindt brand name in the following year (1935). ^ Wilson & Hurst 2012, p. 97–98. ^ Beckett 2015, p. 4. ^ Sloane 2016:"In 1887, after many unsuccessful experiments, Daniel Peter developed the original formula for what was to become the first successful milk chocolate in the world. He called his product Gala after the Greek word meaning 'from the milk'" ^ a b Huguenin, Régis (2010). "Milka, 1901-1990 : vers un goût international de chocolat". Food & History (in French). 8 (2): 96–97. doi:10.1484/J.FOOD.1.102219. Vers 1896, Carl Russ lance une première tablette de "chocolat au pur et délicieux lait suisse". Son emballage représente un paysage alpestre sur fond blanc. Elle est remplacée, une décennie plus tard, par le chocolat Milka. 'Milch und Kakao', tel est en substance la signification de ce nom déposé en 1901. [Around 1896, Carl Russ launched a first tablet of "pure and delicious Swiss milk chocolate". Its packaging represents an alpine landscape on a white background. It was replaced a decade later by Milka chocolate. ‘Milch und Kakao’, this is the essence of the meaning of this name registered in 1901.] ^ a b "L'inventeur oublié du chocolat au lait" [The forgotten inventor of milk chocolate]. Feuille des Avis Officiels du canton de Vaud (in French). Canton of Vaud. 26 March 2021. Retrieved 22 May 2022. Les années de prospérité qui suivent sont aussi marquées par une concurrence féroce, visible dans les changements de nom de la société de Daniel Peter au fil des fusions et acquisitions jusqu'à son rachat par Nestlé. Ce sont aussi les coups bas: la trahison de son neveu Paul Brandt qui vend la recette du chocolat au lait à Kohler vers 1897 ou celle de l'un de ses contremaîtres qui va offrir ses services à Cailler... (dont la petite manufacture est passée de huit salariés à Vevey en 1890 à 1300 salariées en 1903 à Broc!) [The years of prosperity that followed were also marked by fierce competition, visible in the name changes of Daniel Peter's company through mergers and acquisitions until its takeover by Nestlé. These are also the low blows: the betrayal of his nephew Paul Brandt who sells the milk chocolate recipe to Kohler around 1897 or that of one of his foremen who will offer his services to Cailler... (whose small factory has gone from eight employees in Vevey in 1890 to 1300 employees in 1903 in Broc!)] ^ Chrystal 2021, p. 146:"In 1898, Alexandre-Louis Cailler opened a new factory in Broc and began producing milk and hazelnut chocolate on a large scale." ^ "Chocolat suisse" [Swiss chocolate]. Culinary Heritage of Switzerland. Retrieved 5 November 2022. Après des siècles d'évolution, le chocolat tel que nous le connaissons actuellement était enfin né. Avec l'ouverture des usines Frey (Aarau, 1887) et Tobler (Berne, 1899), l'ère des pionniers s'achève. [After centuries of evolution, chocolate as we know it today was finally born. With the opening of the Frey (Aarau, 1887) and Tobler (Berne, 1899) factories, the era of the pioneers came to an end.] ^ Fromm 2019, p. 75. ^ Martin 2016, p. 44. ^ Goldstein 2015, p. 33. ^ Smith 2011, p. 131. ^ a b Collins, Ross F. (2022). Chocolate: A Cultural Encyclopedia. ABC-CLIO. p. 310. ISBN 9781440876080. Cadbury at the time was trying to compete with the new milk-based Swiss recipe that by 1911 represented half of the world's chocolate consumption. Milk chocolate grew to become the standard of what the public thought chocolate should be. The old quest for high-quality cocoa beans became less important. Manufacturers instead considered the quality of the milk. Countries in West Africa that produced what some thought was inferior cocoa, but in higher quantities and better prices, grew to dominate world cocoa production. ^ Vasey, Daniel E. (2011). Natural Resources and Sustainability. Berkshire Publishing Group. p. 62. ISBN 9781933782546. Global demand for chocolate declined for several decades in the early nineteenth century until the invention of milk chocolate and the chocolate bar in Europe during the 1870s. Between 1880 and 1900, global consumption of chocolate grew 800 percent, and consumption continued to expand through the twentieth century. ^ Topik, Steven (2006). From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500–2000. Duke University Press. pp. 189–191. ISBN 0822388022. As a result of all these changes, world consumption of cacao beagn to grow extraordinarily. [...] Not surprinsigly, cacao supplies expanded to meet these demands. These new cocoas and chocolates were composed almost entirely of forastero cacao. While that cacao was widely considered of poor quality, as opposed to the criollo variety, it was perfect for the new industrial cocoas and chocolates. It also came from sources that had not been significant producers of cacao in the seventeenth and eighteenth centuries, and that did not offer the climatic conditions necessary for growing criollo cacao. By the opening decades of the twentieth century African producers were emerging as the world's most important suppliers of forastero cacao with the Gold Cost leading world cacao producers. ^ Dand, Robin (2010). The International Cocoa Trade. Elsevier. p. 261. ISBN 9780857091260. Most of the chocolate sold is milk chocolate and Forastero type beans, with their hard butter (and lower price), are more suited to its manufacture. ^ Newquist, H.P. (2017). The Book of Chocolate: The Amazing Story of the World's Favorite Candy. Penguin Books. p. 98. ISBN 9781101635179. Even then, and under the best of conditions, milk lasts only a few weeks. Because chocolate factories require an enormous amount of fresh milk every day—tens of thousands of gallons—they need a nearby supply. ^ Candy and Snack Industry: Volume 145, Issues 1-6. Magazines for Industry, Incorporated. 1980. pp. 28–29. The selection of a site in Broc was made deliberately to locate it in Switzerland's picturesque Gruyere region, renowned for its fine milk production. ^ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 279. ISBN 978-0-19-530796-2. In 1902, Hershey purchased land in rural Derry Township, Pennsylvania, and began erecting a utopian community. By 1904, the chocolate business was in full production, aided by ready supplies of fresh milk ^ Sethi, Simran (27 November 2017). "For those who think white chocolate isn't 'real' chocolate, have we got bars for you". The Washington Post. Retrieved 26 March 2023. The history of white chocolate is largely unclear, but "the general consensus," says Eagranie Yuh, author of "The Chocolate Tasting Kit" (Chronicle, 2014), "is that Nestlé was the first to develop white chocolate commercially in 1936 in Switzerland. The story is that it was a way to use up excess milk powder that had been produced for World War I and was no longer in demand." ^ Hackenesch 2017, p. 78:"Moreover, the snow-covered Alps visually correspond with the fact that it is milk chocolate that is advertised here" ^ Haver & Middleton 2015, p. 51:"Cows, mountains (often both) and occasionally a chalet are the images most often used, even on chocolate not made in Switzerland, demonstrating that the linkage of chocolate with alpine themes is internationally wide-spread." ^ Carr 2003, p. 24. ^ Goldstein 2015, p. 306. ^ Kusher 2012, p. 140. ^ a b Beckett 2015, p. 23. ^ Wilson & Hurst 2012, p. 119. ^ Wohlmuth 2017, p. 498. ^ Fromm 2019, p. 74–75. ^ Poelmans & Swinnen 2019, p. 32. ^ "Largest chocolate bar by weight". Guinness World Records. ^ Butler & Farrell 2015. ^ IMARC 2018, p. 4. ^ Poelmans & Swinnen 2019, p. 34. ^ Mo, Rozelle & Zhang 2019, p. 177. ^ Li & Mo 2019, p. 393. ^ Fromm 2019, p. 76. ^ Chandan, Ramesh C.; Kilara, Arun (2011). Dairy Ingredients for Food Processing. John Wiley & Sons. p. 501. ISBN 9780813817460. The most popular chocolate consumed worldwide is milk chocolate... ^ Splane, Emily; Rowland, Neil; Mitra, Anaya (2019). "Is Chocolate Special?". Psychology of Eating: From Biology to Culture to Policy. Routledge. ISBN 9781000725995. Additional evidence against the role of chemical-enhancement as the basis for chocolate craving or addiction comes from food-use studies that show that dark chocolate (which contains the highest amounts of cocoa and, thus, the highest levels of the bioactive substances) is less preferred and less consumed than either milk chocolate or chocolate-coated sweets that contain lesser amounts of the chemical. [...] Chocolate, especially milk chocolate, has an appealing taste, smell, and creamy texture. ^ Wohlmuth 2017, p. 493–494. ^ Meloni & Swinnen 2019, p. 287. ^ Mo, Rozelle & Zhang 2019, p. 174. ^ Moramarco & Nemi 2019, p. 139. ^ Wilson & Hurst 2012, p. 111. ^ Wilson & Hurst 2012, p. 133–134. ^ Wilson & Hurst 2012, p. 135. ^ Wilson & Hurst 2012, p. 136–138. ^ Lambert 2017, p. 524. ^ Smith 2011, p. 128. ^ Moramarco & Nemi 2019, p. 137. ^ Beckett 2015, p. 9. ^ Beckett 2017, p. 5. ^ Spyropoulos, Fotis (2019). Handbook of Food Structure Development. Royal Society of Chemistry. p. 136. ISBN 9781788012164. ^ Wood, G. A. R. (2008). Cocoa. John Wiley & Sons. p. 539. This cocoa butter has to be obtained by pressing more cocoa liquor, leaving a residual cake. ^ a b Wohlmuth 2017, p. 494. ^ Beckett 2015, p. 2. ^ Beckett 2011, chpt. 4: "Milk-origin and farming and processing practices are becoming factors of increasing interest". ^ Byrne 2010. ^ Goldstein 2015, p. 698. ^ Beckett 2017, p. 6. ^ Beckett 2017, p. 4. ^ Meo 2012, p. 53. ^ Morton & Morton 1986, p. 109. ^ Smith 2011, p. 86. ^ Martin 2016, p. 46. ^ Smith 2011, p. 52. ^ Smith 2011, p. 211. ^ Martin 2016, p. 46–47. ^ Wright 2019, p. 159. ^ IMARC 2018, p. 5. ^ Burns Windsor 1980, p. 141. ^ Burns Windsor 1980, p. 89–90. ^ Smith 2011, p. 75. ^ Poelmans & Swinnen 2019, p. 17–18. ^ Fromm 2019, p. 78. ^ Meloni & Swinnen 2019, p. 293. ^ Meloni & Swinnen 2019, p. 293–294. ^ Meloni & Swinnen 2019, p. 292. ^ a b Stenzel 2011, p. 1. ^ Langen & Hartmann 2019, p. 260.