Callebaut milk chocolate

Cocoa was first made known to the Europeans by Columbus in 1502 and was brought back to Spain by Cortez in 1519. In 1580, the first chocolate factory opened in Spain and spread to the rest of Europe only affordable to the wealthy. By the mid 1800’s chocolate manufacturing processes were developed and now 4-7 kilos of chocolate is consumed per person per year. Cocoa nibs are mixed with cocoa butter and sugar. It is usually 30-35% cocoa butter, 60-70% cocoa mass and 5% sugar. Milk chocolate is made from the whole nibs that are mixed with sugar, cocoa butter and condensed milk with a ratio of 31% cocoa butter, 14 % milk solids, 38% cocoa mass and 17% sugar.