I had asked somewhere else what is the difference in ingredients between milk and dark chocolate. I was told that milk had much more sugar. However, many darker chocolates have the same amount of sugar for the same serving as milk chocolates. One of many examples is Hershey's & Dove dark and milk chocolate containing the same amount of sugar for the same serving size. Yet one has a bitter taste, and the other does not. I did find some lower sugar darks since then for my dad to enjoy, yey! Like the 70% and 80% Lindts. But your average dark chocolate has the same amount of sugar as milk....
So I wonder then, what is else is it that makes milk chocolate *milk* ? I tried using cocoa powder unsweetened and adding sugar one time and erythritol the 2nd time. In both cases the mix turned sweeter, but the bitterness remained. Perhaps a little less bitter, but never did completely go away. And adding more sugar just made it overly sweet while maintaining the bitterness, so just a strong flavor all around. Again it makes me realize there is something else in milk chocolate that is perhaps not in dark? Does anyone know what it is? I hope it's not something not so good for us. As it is, my goal was to make something healthy by using unsweetened cocoa and a non harmful sugar sub.
Any help appreciated, thanks!
It's actually the cocao butter that is condisdered the 'milk" for milk chocolate