Six years back, we conducted a taste test of dark chocolate bars, and one reader commented: “The best dark chocolate is milk chocolate.” A hot take, and one with which I happen to agree! So, we thought it was time for another experiment…
We couldn’t have asked for a better panel of judges: five seventh graders, with sweet teeth and strong opinions. Anton’s friends came over after school, and we challenged them to rate 11 popular milk chocolate brands in a blind taste test.
The Contenders:
Only plain milk chocolate varieties were included (no nuts, fillings, or flavors).
The Methodology:
Following Jenny’s finely tuned protocol, I served as master of ceremonies, with Joanna joining as my hype woman. I set up the samples ahead of time, “blinding” the brands as much as possible (those engraved with logos were flipped upside down), along with sparkling water and unsalted crackers for cleansing the palate between samples. Each sample was numbered, and only I had the key to the corresponding brands.
I instructed the testers — Nick, Anton, Sienna, Juliet, and Ella — to taste each sample at the same time and weigh in on attributes like sweetness, bite, creaminess, and flavor. Then I asked them to privately rank each sample on a scale of 1-5 (5 being the best). I also asked them to refrain from making guesses on the chocolate brands, to avoid influencing each other. Did they follow these last two instructions? No, not even for a second. (Future scientists, take note: middle schoolers cannot not talk to each other). But did they take the task of scrutinizing and ranking these chocolates extremely seriously? Yes, 100%.
Once testing was complete, I collected their score sheets and averaged the rankings of each sample. In retrospect, I also should have instructed them to round their decimals, so as to avoid rankings like 4.12595982484636456467. But again, this was a flaw in my own procedure, and I cannot fault the children for being precise.
In the end, it didn’t matter anyway. After running the numbers and reviewing their observations, the results were very clear. Here are our findings — and scroll down to the bottom for the overall winner:
The Creamiest
Lindt Classic Recipe & Cadbury Dairy Milk: 4.8
These two scored high across the board (our only samples with tied scores), and both were noted for their exceptionally smooth, creamy texture. One tester described the Cadbury as having a “pure milk” flavor, and several agreed it was the “milkiest” milk chocolate. Everyone also liked the thin-but-not-too-thin shape of the Lindt bar.
Best Flavor
MilkBoy: 4.44
Chocolove: 4.3468
These two were also overall crowdpleasers (and the least recognizable by taste — no one had any idea what brand they might be). MilkBoy elicited the biggest response, flavor-wise, and testers said they tasted notes of raspberry, almond, and even mint. Chocolove was noted for its fruity sweetness — pleasant, but not overpowering. And everyone REALLY liked the domed shape of the squares.
Best Shape & Texture
Dove: 4.5
Ritter Sport Fine Milk Chocolate: 4.38
Whole Foods 365: 4.182
One definite takeaway from this taste test? Shape matters. Like Chocolove, the Dove bar is portioned into small, domed squares. That alone nudged its score up, and it was one of the surprise favorites (though some found it a little too sweet). Another surprise was the Whole Foods 365 bar, which was praised for its texture. One described it as “waxy and SO good.” (I have to agree, the “waxiness” yields a satisfying bite.) Ritter Sport, with its chunky squares, also got high marks on shape, texture, and its pleasant dissolve. And it’s worth noting that, although the official testers weren’t blown away, Ritter Sport was the grown-up favorite by far (Joanna and I tried them before the kids arrived, and kept our lips zipped during testing).
The Outliers
Trader Joe’s: 4.2682
Endangered Species: 3.84
One tester declared the Trader Joe’s sample a 5/5, right off the bat — no notes, loved everything about it. The rest of the testers responded with a resounding meh. A similar thing happened with Endangered Species, which many testers thought was an accidental dark-chocolate addition (it has a higher cocoa content and definitely could be confused for dark). One tester LOVED it, while everyone else (myself included) found it too hard, too bitter, and just too intense. No one wanted a second bite.
The Least Favorite
Hershey’s Symphony Bar: 3.8
Ouch! Remember when Symphony Bars were the fancy chocolate? Times have changed. These kids were NOT impressed. “It just tastes like a s’more.”
The Big Winner
Tony’s Chocolonely: 4.98
It wasn’t even close, y’all. Tony’s was the winner, beloved by all. While it wasn’t deemed the most anything — not the creamiest, sweetest, etc. — I actually think that worked in its favor. The balance was just right. Another big plus was size and shape: Tony’s is a decidedly chonky bar of chocolate, and it breaks apart into a bunch of uneven hunks, which is oddly satisfying. The brand recognition was definitely a factor here (“I got the lucky part!” one tester said, taking the little coin-shaped piece in the center), but I suspect this would have been the winner either way. Tony’s is both good chocolate and fun chocolate. And, really, what more can you ask for?
A big thanks to our wonderful judges, Anton, Nick, Juliet, Ella, and Sienna! Any other milk chocolate fans out there? Do you have a favorite?
P.S. More taste tests, including the best vanilla ice cream and our favorite pasta sauce.
**Evaluating the Flavors of Different Milk Chocolates**
Milk chocolate, a favorite treat for many, is characterized by its creamy texture and sweet, mild flavor. Still, not all milk chocolates are created equal. The flavor profile of milk chocolate can vary greatly depending on several factors, including the type of cocoa beans used, the milk content, the amount of sugar, and additional ingredients. This article explores how to evaluate the flavors of different milk chocolates, offering insights into what makes each unique.
**1. Cocoa Content and Bean Variety**
The cocoa content in milk chocolate typically ranges from 10% to 50%. Higher cocoa content can produce a richer, more intense chocolate flavor, while lower cocoa content often results in a creamier and sweeter taste. The variety of cocoa beans used also plays a crucial role. For instance, Criollo beans are known for their delicate and complex flavors, while Forastero beans offer a more robust and straightforward chocolate taste. Trinitario beans, a hybrid of the two, provide a balance of flavor and robustness.
**2. Milk Type and Content**
Milk chocolate is identified by the inclusion of milk, which can be in the form of milk powder, liquid milk, or condensed milk. The type and amount of milk used can greatly impact the flavor. For example, milk from grass-fed cows may impart a richer, creamier taste compared to milk from grain-fed cows. Additionally, higher milk content typically produces a smoother and creamier texture, which can enhance the overall flavor experience.
**3. Sugar and Sweetness**
The sweetness of milk chocolate is primarily decided by the amount and type of sugar used. While traditional milk chocolates utilize white sugar, some artisanal brands may incorporate alternative sweeteners like coconut sugar or honey, which can add unique flavor notes. The balance between sweetness and cocoa flavor is crucial; too much sugar can overpower the chocolate, while too little can make it taste more like dark chocolate.
**4. Additional Ingredients**
Many milk chocolates include additional ingredients like vanilla, salt, or emulsifiers like soy lecithin. Vanilla is often added to enhance the chocolate’s flavor and add a hint of sweetness. Salt can help balance the sweetness and enhance the overall flavor profile. Emulsifiers are used to improve texture and mouthfeel, ensuring a smooth and creamy chocolate experience.
**5. Tasting Notes and Flavor Profiles**
When evaluating milk chocolate, consider these tasting notes and flavor profiles:
– **Creaminess:** A hallmark of milk chocolate, creaminess is influenced by milk content and type. Look for a smooth, velvety texture that melts easily on the tongue.
– **Sweetness:** Assess the level of sweetness and how it complements the cocoa flavor. A well-balanced milk chocolate should have a harmonious blend of sweetness and cocoa.
– **Flavor Complexity:** High-quality milk chocolates often have complex flavor profiles, featuring notes of caramel, vanilla, or even fruitiness. These nuances can be attributed to the type of cocoa beans and additional ingredients used.
– **Finish:** The aftertaste or finish of milk chocolate can vary. A long, pleasant finish with lingering cocoa notes is often a sign of high-quality chocolate.
**Conclusion**
Evaluating the flavors of different milk chocolates involves understanding the interplay of cocoa content, milk type, sweetness, and additional ingredients. By considering these factors, chocolate enthusiasts can appreciate the diverse and nuanced flavors that different milk chocolates offer. Whether you prefer a rich, cocoa-forward taste or a sweet, creamy indulgence, exploring the world of milk chocolate can be a delightful and rewarding experience.
