Editing Milk chocolate (section)

====Chocolate crumb====
This is the original method developed by Daniel Peter to make milk chocolate. It consists of mixing cocoa liquor with sweetened condensed milk and drying it into a hard, dry, brittle powder resembling bread crumbs.<ref>{{cite book | url=https://books.google.com/books?id=nvEjDgAAQBAJ | title=Beckett's Industrial Chocolate Manufacture and Use | publisher=[[John Wiley & Sons]] | author=Beckett, Steve T. | year=2017 | pages=135 | quote=Daniel Peter found that by drying his dark chocolate paste with Nestlé's sweetened condensed milk he could achieve his aim. In the process he developed the first crumb-based milk chocolate.}}</ref><ref name=":1" /> The powder is then refined with the additional cocoa butter.

British milk chocolate derives its characteristic, slightly cooked flavor by using a dehydrated blend of milk, sugar, and cocoa called '''chocolate crumb'''.<ref name=":0">{{Cite web |last=Greenwood |first=Veronique |date=24 December 2023 |title=Why British chocolate tastes the way it does |url=https://www.bbc.com/future/article/20231221-why-british-chocolate-tastes-the-way-it-does |access-date=2024-01-07 |website=BBC}}</ref><ref name=":1" /> Originally developed because milk production was high during the summer but chocolate demand was highest during the Christmas shopping season,<ref name=":0" /><ref name=":1" /> the cocoa and sugar preserve the milk fats better than full-cream milk powder.<ref name=":2">{{Cite book |last=Ziegler |first=Gregory A |title=Encyclopedia of Dairy Sciences |last2=Beckett |first2=Stephen T |publisher=[[Elsevier]] |year=2022 |isbn=978-0-12-818767-8 |editor-last=McSweeney |editor-first=Paul LH |edition=3rd |page=515 |chapter=Milk chocolate |editor-last2=McNamara |editor-first2=John P}}</ref> The process of making chocolate crumb usually produces a [[Maillard reaction]], resulting in a subtle "cooked", caramel flavor.<ref name=":1" /><ref name=":2" />