Dark chocolate (also known as plain or bittersweet) is made with cocoa butter, cocoa liquor and sugar, and contains no milk. Butlers Irish dark chocolate is made with 58% cocoa solids. Milk chocolate is made with cocoa butter, cocoa liquor, full cream milk and sugar which gives it a creamer texture. Butlers Irish milk chocolate contains 32% cocoa solids & 20% milk solids. White chocolate is made with cocoa butter, milk and sugar.

You may have already gathered by now that we've got pretty strong feelings about what goes into chocolate, and that adding ingredients that mask the true flavour of chocolate does not sit well with teasing out the finer nuances of a chocolate. Adding milk to chocolate is no exception to this, however there are some very fine milk chocolates around that deserve some attention, and should be considered in a category of their own.

Yes, chocolate milk has an excellent nutritional profile providing significant amounts of high quality protein, calcium, riboflavin, magnesium, phosphorous, Niacin equivalents, vitamin B12, vitamin A, and when added vitamin D, as well as several essential nutrients. The only difference is that chocolate milk usually has 60 more calories because of the sucrose and other nutrient sweeteners.

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.

According to FDA standards, white chocolate is a combination of cocoa butter, sugar, butterfat, milk solids, lecithin and flavorings. It contains no chocolate liquor and so gets its mild chocolate flavor from the cocoa butter. It also gets its ivory color from this most sublime fat. If you buy a product that is labeled "white chocolate" and yet it looks bright white, chances are it contains no cocoa butter but instead a mixture of vegetable fat, milk solids, sugar, lecithin an flavorings.

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.

Milk contains Casein. It's the milk protein that is rich in calcium and it is white. The cream in milk has some fat which is also white. Its presence in the milk makes the milk whiter. Low and non-fat milk has less cream and may appear less white. Our eyes see white because some objects do not absorb very much light. They reflect the light. Objects that are blue, for instance, reflect only blue light and absorb the other colors of light in the spectrum.

Red fibers, which contain large amount of myoglobin (an iron-containing oxygen carrying compound), predominate in dark meat. These fibers abound in muscles which are used continuously, such as the leg muscles. White fibers contain little myoglobin since they are used little, such as the flight (pectoral) muscles of the domesticated chicken.

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.

Regular dark chocolate contains a blend of cacao from a variety of different origins or countries, whereas our chocolates are crafted with couverture made from cacao beans from a distinct cacao estate. Most regular chocolate also contains vanilla, added to round out quality imperfections and create a consistent flavor. We focus solely on the highest quality single-estate dark chocolate and as such there is no vanilla in any of our chocolate.

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.

Cocoa mass, cocoa butter and sugar. Normally contains approx. 35% cocoa liquor. Extra Bitter chocolate can contain sometimes up to 70% or more cocoa solids.

Rapunzel chocolate is made at the chocolate manufacturer Maestrani in the Swiss town of St. Gallen. Maestrani creates all the different chocolates on the same equipment (belts, pipelines, vats, filling lines). The machines are running almost constantly so there is no need to 'clean' the system every day. Before organic chocolate for Rapunzel is produced, the lines are flushed through with the first quantities of organic ingredients, which are then purged at the end.

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.

It all depends upon the fat content of milk. Generally cow milk (whole milk) contains 4.0% milk fat whereas buffalo milk contains upto 9.0% milk fat. Milk fat is the valuable portion of milk, based on which, milk is priced in most countries. When skimming is done to separate the fat by means of a cream separator, cream is obtained as a main product, which is rich in milk fat (approximately 25%) and skim milk as a byproduct (containing less than 0.5% milk fat).

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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.