Editing Milk chocolate (section)

==History==
{{See also|History of chocolate}}
The word "chocolate" was first used in English in 1604.<ref>{{Cite OED|term=chocolate|id=4410701122|access-date=July 16, 2024}}</ref> The first instance of "milk chocolate" appeared soon after, referring to a [[Chocolate milk|drink of chocolate combined with milk]]. In 1687, [[Hans Sloane]], an Irish physician and collector, introduced the beverage to London after seeing the people of [[Jamaica]] enjoying the drink.{{sfn|Wilson|Hurst|2012|page=84}} The preparation was promoted for its medicinal properties, and was manufactured by Nicholas Sanders and William White, and was joined by other milk chocolates around the city.{{sfn|Coe|Coe|2019|page=136}} From there, milk chocolate spread, first to France, where the pharmacist to [[Louis XVI]], [[Debauve & Gallais|Sulpice Debauve]], introduced the drink to the Court, and then further afield, reaching as far as the United States by 1834.{{sfn|Wilson|Hurst|2012|page=85}} 

Early attempts to make eating milk chocolate were foiled by the substantial water content of milk which did not willingly mix with cocoa butter (a fat); efforts at combining the two produced chocolates that were an "oily and milky mess".<ref>{{cite book |last=Allen |first=Lawrence L |title=Chocolate Fortunes: The Battle for the Hearts, Minds, and Wallets of China's Consumers |publisher=[[Amacom]] |year=2010 |isbn=978-0-8144-1432-3 |page=227}}</ref> In [[Dresden]] in the [[German Confederation]], [[Jordan & Timaeus]] were developing a mechanism to produce hard chocolate using steam power. On 23 May 1839, they advertised a solid chocolate containing fresh milk, calling it "steam chocolate" ({{lang|de|dampfchocolade}}).{{sfn|Fabian|Möge|Wünsche|2006|page=199}} However, that version of milk chocolate did not become successful and when major companies like [[J. S. Fry & Sons|Fry's]] of [[Bristol]] and [[Lindt]] of [[Zürich]] started producing eating chocolate in the 1840s, they only made dark chocolate.{{sfn|Goldstein|2015|page=157}}<ref>{{cite book | url=https://books.google.com/books?id=GumzAAAAIAAJ | title=150 years of delight: Chocoladefabriken Lindt & Sprüngli AG 1845–1995 | publisher=Chocoladefabriken | year=1995 | page=88}}</ref>

[[File:Daniel Peter.jpg|thumb|upright=0.7|left|[[Daniel Peter]], Swiss chocolatier who combined chocolate and milk|alt=A portrait photograph of Daniel Peter]]
In 1875, the Swiss entrepreneur and [[chocolatier]] [[Daniel Peter]], based in [[Vevey]] and related to the [[Cailler]] family, first successfully combined [[cocoa solids|cocoa mass]], [[cocoa butter]], and sugar with [[condensed milk]] (recently created by his neighbour and friend [[Henri Nestlé]]) to produce solidified milk chocolate.{{sfn|Wilson|Hurst|2012|page=97–98}} However, this was not meant to be eaten, but it was meant to be used for chocolate milk drinks; milk chocolate as we know it today was only created a decade later.<ref>{{cite conference | url=https://www.google.ch/books/edition/Il_cioccolato/I-GzAAAAIAAJ | title=Il cioccolato: industria, mercato e società in Italia e Svizzera, XVIII-XX sec | publisher=[[FrancoAngeli]] | accessdate=22 December 2024 | author=Chiapparino, Francesco | year=2007 | pages=81 | quote=Daniel Peter démarre en 1875 des essais pour la fabrication d'un chocolat au lait à boire. En 1880, il commercialise son produit sous la forme de poudre ou de poudre compactée. En 1883, il arrive à un produit qu'il vend sous forme de pâte. Ce n'est qu'entre 1886 et 1891 qu'il crée le chocolat en croquettes ou tablettes à manger à la main. Le chocolat à boire occupe donc Peter au moins jusqu'en 1887. Ce n'est qu'ensuite que le chocolat à croquer, qui est la découverte, apparaît. | trans-quote=In 1875, Daniel Peter began testing the production of drinking milk chocolate. In 1880, he marketed his product in the form of powder or compacted powder. In 1883, he arrived at a product that he sold in the form of paste. It was not until 1886 and 1891 that he created chocolate in the form of croquettes or bars to be eaten raw. Drinking chocolate therefore occupied Peter at least until 1887. It was only later that eating chocolate, which was the discovery, appeared.}}</ref> In 1887, the first eating milk chocolate brand, [[Peter's Chocolate|Gala Peter]], was finally launched. Daniel Peter called his product 'Gala' after the Greek word meaning 'milk'.{{sfn|Sloane|2016|ps=:"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'"}} Milk chocolate also benefited from another recent Swiss invention, [[Rodolphe Lindt]]'s [[conche]], which allowed the creation of a smoother chocolate.{{sfn|Beckett|2015|page=4}}

Not only did milk soften the [[Taste#Bitterness|bitterness]] of chocolate and refined its taste, but it also lowered its production cost due to a lower cocoa content.<ref name=Milka/> As a consequence, Peter's recipe leaked to other nearby manufacturers: Cailler and [[Chocolat Kohler|Kohler]].<ref name=FAO>{{cite news | language=French | url=https://www.faovd.ch/actualite/556/l-inventeur-oublie-du-chocolat-au-lait/ | title=L'inventeur oublié du chocolat au lait | trans-title=The forgotten inventor of milk chocolate| work=Feuille des Avis Officiels du canton de Vaud | date=26 March 2021 | agency=[[Canton of Vaud]] | access-date=22 May 2022}}</ref> In 1898, Cailler opened its new factory at [[Broc]], where milk chocolate began to be produced on a large scale.{{sfn|Chrystal|2021|page=146|ps=:"In 1898, Alexandre-Louis Cailler opened a new factory in Broc and began producing milk and hazelnut chocolate on a large scale."}} Peter also opened a larger factory at [[Orbe]] in 1901, before merging with Kohler.<ref name=FAO/> The same year, [[Chocolat Suchard|Suchard]] of [[Neuchâtel]] launched the [[Milka]] brand; Carl Russ-Suchard had previously developed a first milk bar in 1896.<ref name=Milka>{{cite journal | url=https://www.brepolsonline.net/doi/pdf/10.1484/J.FOOD.1.102219 | title=Milka, 1901–1990 : vers un goût international de chocolat | author=Huguenin, Régis | journal=[[Food & History]] | year=2010 | volume=8 | issue=2 | pages=96–97 | doi=10.1484/J.FOOD.1.102219 |language=French| url-access=subscription }}</ref> The [[Swiss chocolate]] industry also expanded in the late nineteenth century with the establishment of new companies, such as [[Chocolat Frey|Frey]] and [[Toblerone|Tobler]].<ref>{{cite web | url=https://www.patrimoineculinaire.ch/Produit/Schweizer-Schokolade-Chocolat-suisse-Cioccolato-svizzero/194 | title=Chocolat suisse | trans-title=Swiss chocolate | publisher=[[Culinary Heritage of Switzerland]] | access-date=5 November 2022 |quote=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. |trans-quote=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.}}</ref> From these developments, Switzerland soon dominated the chocolate market. Production increased dramatically, and by 1905, the country was producing {{convert|15000|t}} of chocolate, a vast proportion of it exported.{{sfn|Fromm|2019|page=75}}

[[File:Gala Peter.jpg|thumb|1905 ad for [[Peter's Chocolate|Gala Peter]] stating "The world's first milk chocolate"]]
Meanwhile, there were other developments outside Switzerland. Swiss dominance was challenged in 1905 by a product from England, [[Cadbury Dairy Milk]]. Although there had been other milk chocolates produced outside Switzerland before – [[Cadbury]] themselves had produced one in 1897 – they suffered from low sales. In contrast, Dairy Milk quickly rose in prominence and, by the 1920s, was the bestselling chocolate in the UK.{{sfn|Martin|2016|page=44}} Simultaneously, in 1900, [[Milton Hershey]] had introduced the first [[Hershey bar]], which revolutionised the popularity of milk chocolate in the United States. Although initially only available in [[Pennsylvania]], by 1906 it was sold across the country.{{sfn|Goldstein|2015|page=33}} Popularity blossomed, particularly following [[World War I]], when the [[United States Army]] issued chocolate bars to troops, for many their first taste of milk chocolate.{{sfn|Smith|2011|page=131}} By 1911, Peter's milk chocolate recipe represented half of the world's chocolate consumption. Milk chocolate became the standard of what the public thought chocolate should be.<ref name=Collins>{{cite book | url=https://books.google.com/books?id=EDFrEAAAQBAJ | title=Chocolate: A Cultural Encyclopedia | publisher=[[ABC-CLIO]] | author=Collins, Ross F. | year=2022 |page=310 | isbn=9781440876080 }}</ref>

As a result of the increasing popularity of chocolate, especially among the working and middle-class, cocoa consumption began to grow extraordinarily; global demand grew 800 percent between 1880 and 1900.<ref>{{cite book | url=https://books.google.com/books?id=yP29DwAAQBAJ | title=Natural Resources and Sustainability | publisher=[[Berkshire Publishing Group]] | author=Vasey, Daniel E. | year=2011 | pages=62 | isbn=9781933782546}}</ref> To meet these demands, cocoa production expanded, notably in West Africa, where the [[Forastero (cocoa bean)|Forastero]] variety began to be mass cultivated in the early twentieth century.<ref>{{cite book | url=https://books.google.com/books?id=J2zOkgssdVIC | title=From Silver to Cocaine: Latin American Commodity Chains and the Building of the World Economy, 1500–2000 | publisher=[[Duke University Press]] | author=Topik, Steven | year=2006 | pages=189–191 | isbn=0822388022}}</ref> Although considered inferior to the Criollo variety, the Forastero type bean is more suited for the manufacture of milk chocolate and is cheaper to produce owing to its higher yields.<ref>{{cite book | url=https://books.google.com/books?id=YIxwAgAAQBAJ | title=The International Cocoa Trade | publisher=[[Elsevier]] | author=Dand, Robin | year=2010 | pages=261 | isbn=9780857091260}}</ref> Countries in West Africa eventually dominated world production of cocoa.<ref name=Collins/> Conversely, milk became the critical ingredient. Contrary to cocoa and sugar, milk spoils quickly, therefore it cannot be stored for long periods of time. This favored the implantation of large factories (as well as new populations of workers) in the countryside, where abundant fresh milk supplies are readily available.<ref>{{cite book | title=The Book of Chocolate: The Amazing Story of the World's Favorite Candy | url=https://books.google.com/books?id=H6L0CwAAQBAJ | publisher=[[Penguin Books]] | author=Newquist, H.P. | year=2017 | page=98 | isbn=9781101635179}}</ref> The Cailler factory of [[Broc]] and the Hershey factory of [[Derry Township, Dauphin County, Pennsylvania|Derry Township]] are typical examples.<ref>{{cite book | url=https://books.google.com/books?id=18NaAAAAYAAJ | title=Candy and Snack Industry: Volume 145, Issues 1–6 | publisher=Magazines for Industry, Incorporated | year=1980 | pages=28–29}}</ref><ref>{{cite book | url=https://books.google.com/books?id=AoWlCmNDA3QC | title=The Oxford Companion to American Food and Drink | publisher=[[Oxford University Press]] | author=Smith, Andrew F. | year=2007 | pages=279 | isbn=978-0-19-530796-2}}</ref> The popularity of milk chocolate and the wide availability of milk also favoured the creation in the 1930s of a new variety of chocolate containing even more milk: [[white chocolate]].<ref>{{cite news | url=https://www.washingtonpost.com/lifestyle/food/for-those-who-think-white-chocolate-isnt-real-chocolate-have-we-got-bars-for-you/2017/11/24/24fb1ee8-cbc9-11e7-b0cf-7689a9f2d84e_story.html | title=For those who think white chocolate isn't 'real' chocolate, have we got bars for you | newspaper=[[The Washington Post]] | date=27 November 2017 | access-date=26 March 2023 | author=Sethi, Simran}}</ref>

[[File:A suchard on nov 2020 (1).jpg|thumb|upright=0.7|Since its beginning, milk chocolate has been associated with [[Alps|Alpine scenery]].{{sfn|Hackenesch|2017|page=78 |ps=:"Moreover, the snow-covered Alps visually correspond with the fact that it is milk chocolate that is advertised here"}}{{sfn|Haver|Middleton|2015|page=51}}]]
Over the decades, milk chocolate manufacture spread worldwide and new brands appeared. In 1910, Arthur and George Ensor created the first milk chocolate in Canada, using milk from [[Jersey cows]].{{sfn|Carr|2003|page=24}} At the same time, [[Belgian chocolate]] production also expanded rapidly. From small beginnings in the 1870s, by the 1920s, there were ninety chocolate manufacturers around [[Brussels]] alone.{{sfn|Goldstein|2015|page=306}} In 1926, [[Meiji Holdings|Meiji]] brought out their bar, the first example to be made in Japan.{{sfn|Kusher|2012|page=140}} Milk chocolate swiftly dominated chocolate sales in most markets.{{sfn|Beckett|2015|page=23}} It even found a place during [[World War II]], when US troops carried [[Military chocolate (United States)|D Ration]] chocolate, nicknamed Logan Bars after [[Quartermaster Corps (United States Army)|Quartermaster]] [[Paul Logan (colonel)|Paul Logan]], as an emergency supply.{{sfn|Wilson|Hurst|2012|page=119}} At the same time, new ways of presenting chocolate appeared, from different shapes, like [[Cadbury Buttons]], to the profusion of boxed varieties that became a feature of Belgian chocolate.{{sfn|Wohlmuth|2017|page=498}}

At the same time, the number of independent manufacturers declined sharply. The first consolidations in the industry were in Switzerland, where the takeover of Lindt by [[Lindt & Sprüngli|Sprüngli]] took place in 1899, and [[Nestlé]] had already emerged as the largest manufacture in the country by 1929.{{sfn|Fromm|2019|page=74–75}} However, pace quickened in the latter half of the century. During the last three decades of the twentieth century, there were over 200 takeovers in the industry. By 2001, over half the global chocolate market was held by 17 companies. By 2013, the top four manufacturers, [[Mondelez International|Mondelez]], [[Mars, Incorporated|Mars]], Nestlé and [[Ferrero SpA|Ferrero]], comprised 49 percent of the sales.{{sfn|Poelmans|Swinnen|2019|page=32}}

In 2018, the global market for milk chocolate was worth $63.2&nbsp;billion, and is expected to approach $73&nbsp;billion by 2024.{{sfn|IMARC|2018|page=4}} Consumption is dominated by the United States and Europe, which between them consumed over 80 percent of global production. However, the new century saw expansion in different markets. For example, between 2000 and 2013, the areas that saw the highest growth included the Middle East and Africa (where retail value rose 239 percent), Latin America (up 228 percent).{{sfn|Poelmans|Swinnen|2019|page=34}} Even in China and Japan, which traditionally are places of very low milk consumption, milk chocolate sales increased at the start of the twenty-first century. Between 1999 and 2003, Chinese chocolate imports rose from $17.7&nbsp;million to $50&nbsp;million.{{sfn|Mo|Rozelle|Zhang|2019|page=177}} By 2007, over 38 percent of chocolate sales in China were milk chocolate.{{sfn|Li|Mo|2019|page=393}} By 2018, the value of sales by Japanese chocolatier Meiji was approaching that of the top producers in Europe, and the total sales by the group had surpassed the total for all confectionery sales by [[The Hershey Company|Hershey]], putting the American company outside a top five ranking.{{sfn|Fromm|2019|page=76}}

Although dark chocolate regained some popularity in the late twentieth century, milk chocolate remains the most preferred and consumed type of chocolate.<ref>{{cite book | url=https://books.google.com/books?id=XNWBDwAAQBAJ | title=Dairy Ingredients for Food Processing | publisher=[[John Wiley & Sons]] | author1=Chandan, Ramesh C. | author2=Kilara, Arun | year=2011 | pages=501 | isbn=9780813817460}}</ref><ref>{{cite book | url=https://books.google.com/books?id=qaS-DwAAQBAJ | title=Psychology of Eating: From Biology to Culture to Policy | publisher=[[Routledge]] | author1=Splane, Emily | author2=Rowland, Neil | author3=Mitra, Anaya | year=2019 | pages=<!--No page number--> |chapter=Is Chocolate Special? | isbn=9781000725995}}</ref> Some chocolate consumers, who perceive it as saccharine and lacking in chocolate flavor, hold it in poor regard; chocolate maker [[John Scharffenberger]] for instance characterized the cocoa content as only being "food coloring".<ref>{{cite book |last=Lebovitz |first=David |author-link=David Lebovitz |title=The Great Book of Chocolate |publisher=[[Ten Speed Press]] |year=2004 |isbn=978-1-60774-239-5 |location=Berkeley, California |page=2}}</ref>