Their are all different kinds of cows but cows only make white milk. Chocolate milk is made when chocolate syrup is added to white milk.

Each cup of chocolate milk has about 2 to 7 mg of caffeine, the same amount that's found in one cup of decaffeinated coffee. This tiny amount of caffeine in chocolate milk is too small to affect most children. Colas, on the other hand, may contain up to 10 times more caffeine than chocolate milk.

Cocoa mass, cocoa butter, milk or milk powder and sugar and vanilla added. Normally contains approx. 15 % cocoa liquor.

The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

Milk contains caseins, a milk protein. The casein exists in milk as particles called casein micelles, which are made up of calcium phosphate and casein compounds. The white colour of milk is largely due to the presence of casein micelles/colloidal calcium phosphate complex.

The normal milk ranges in colour from yellowish creamy white (cow milk) to creamy white (buffalo milk). The colour of milk is due to the combined effect of colloidal casein particles and the dispersed fat globules, both of which scatter light and carotene and to some extent xanthophylls, which impart a yellowish tint to milk. The intensity of yellow colour of cow milk is dependent upon factors such as breed, feed, size of fat globule present in milk, fat percentage.

Chocolate milk may be more easily digested than unflavored milk in people with lactose intolerance. In fact, most individuals with a limited ability to break down lactose can drink two cups of any type of milk a day when consumed in small servings or with other foods. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans, 2005. 6th Edition, Washington, DC: U.S. Government Printing Office, January 2005. Johnson, et al.

YES! One cup of Central Chocolate Milk is an excellent source of calcium and vitamin D as well as the other essential nutrients found in white milk. One cup of Central 1% Chocolate Plus milk provides 40% of your recommended daily intake of calcium!

Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

Yes! The white, is actually white chocolate. The white chocolate is embossed on to milk or dark chocolate. It is chocolate embossed on to chocolate, making it a 100% chocolate product.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

We offer chocolate milk in order to add variety. We offer a variety of different nutritional milk choices in the district. It is up to the parent to decide which kind of milk they direct their child to drink. Chocolate milk tends to be viewed as a treat that most children do not get at home. Offering it encourages children to drink their milk, and thus establishes a habit of milk drinking that may last a lifetime. All chocolate milk served in the elementary program is nonfat.

In 1876 in Vevey, Switzerland, Daniel Peter, a chocolate manufacturer and neighbor of Henri Nestl?, devised a way of adding Nestl? Condensed Milk to chocolate, creating the product we enjoy today known as milk chocolate. His chocolate company, Peter, Cailler, Kohler later merged with Nestl?.

Often, kids who do not like regular milk accept chocolate milk because it is sweeter. You can be assured that the calcium, vitamin D and other essential nutrients are all there. Though chocolate milk does contain added sugar, it is half the amount found in regular soft drinks and many fruit drinks. So, if your child is refusing white milk, it is okay to use flavored milk.

Real chocolate has a large amount of cocoa butter in its formulation that can separate from the other ingredients. The cocoa butter will rise to the surface when subjected to extreme heat. Then when cooled, the surface of the chocolate can appear as looking a cloudy gray or white or have spots on it. This is known as "chocolate bloom". Bloom may cause the chocolate to lose its normal, creamy texture and flavor. The age of a product is not a factor regarding bloom.

We have a 9 piece box of dark chocolate truffles and a 9 piece box of milk chocolate truffles. If you would like to create a custom assortment, please call our Chocolate Experts at 1.888.301.9866.