In last week’s New York Times, Julia Moskin writes a pretty great article on the new generation of artisan milk chocolates. The one thing she misses in the article is that, unlike dark chocolate, there are fundamentally different formulae for milk chocolate. The milk can be incorporated as roller dried milk, spray dried milk, cream powder (mmmm….cream powder), or the vacuum-cooked milk crumb that gives European Cadbury its distinctive caramel note. My current favorite milk chocolate is Iara from Coppeneur in Germany. It’s a single origin Ecuadorian chocolate, and full of powerful banana flavor notes.
