Healthy Food Database

Chocolate - Milk
The Swiss invented many processes to produce bars, including the technique of milk chocolate production.

If you are in need of a chocolate hit, try dark chocolate as it contains antioxidants.
Category: Sweetener
In Season: all year
To Buy:
Buy a good quality milk chocolate - organic is a better choice.
To Store:
Store at a temperature between 15 - 20C. Wrap in foil. On hot days store in the fridge to avoid a greyish bloom appearing.
Tips & Tricks:
Chocolate that has a grey bloom is not off and will not affect you adversely. It is caused when cocoa butter melts to the surface of the bar. The texture of the bar will be effected becoming dry and less creamy. One serve is only 20 grams - a few squares at most, so savour it!!
Cooking Tips:
If heating chocolate, avoid high heat - melt grated chocolate in a covered, dry glass bowl suspended over a pan of gently boiling water. Leave for five minutes before stirring, until all the pieces have completely melted.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Protein (g):
Saturated Fat, g :
Vitamin B2:
Energy (kJ):
Low GI < 55:
Fat (g):
Monosaturated Fat , g:

Benefits the Following Health Conditions:*

Find recipes with Chocolate - Milk

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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