Dark Chocolate VS Milk Chocolate: Which One is Better?

Dark chocolate has more cocoa and less sugar, whilst milk chocolate is sweeter and creamier. Which one is better depends on whether you’re eating it, gifting it or baking with it, so we’ve decided to create an easy comparison of them.

What is Dark Chocolate?

Dark chocolate is made mostly from the cocoa bean, with sugar added and very little else. The percentage on the packing tells you how much of the bar comes from cocoa, so a 70% chocolate bar is 70% cocoa.

There is no official cut-off for when chocolate goes from being milk to dark, but most of us chocolatiers wouldn’t usually use the term dark chocolate for anything below 50%. From 70% upwards the cocoa really takes over. 

Our 70% dark chocolate bar sits right in that range, rich enough for dark chocolate fans without it being so bitter that it puts newcomers off.

How is Dark Chocolate Made?

Dark chocolate starts with cocoa beans, which are fermented, dried and then roasted. The roasted beans are cracked, the shells are removed and nibs left behind are ground into a thick paste called cocoa mass.

For dark chocolate, that mass is mixed with sugar and sometimes extra cocoa butter, then refined until it’s completely smooth. Next comes conching, where the chocolate is warmed and stirred for hours to soften the flavour.

We source high quality chocolate for the best flavours, and then our team handcrafts it into delicious bars, truffles and treats.

What is Milk Chocolate?

Milk chocolate uses the same cocoa base but adds milk, along with more sugar. That lowers the cocoa percentage and softens the flavour. In the UK, milk chocolate has to contain at least 25% cocoa solids and 14% milk solids, and plenty of supermarket bars sit close to that minimum.

Our 34% milk chocolate bar sits well above this, so you still have the cocoa under the creaminess.

How is Milk Chocolate Made?

The early stages of making milk chocolate are the same as when you make dark chocolate. The difference comes at mixing, when milk powder and extra sugar go in with the cocoa mass and cocoa butter.

It’s then refined, conched and tempered in much the same way, although at lower temperatures. The milk far changes how the chocolate sets, which is why milk chocolate is softer and melts faster in your hand.

Taste and Flavour Differences of Dark Chocolate and Milk Chocolate

Dark chocolate tastes of the cocoa bean. Depending on where the beans were grown and how they were roasted, you might pick up flavours of fruit, coffee or an earthy taste. There's a slight bitterness too, which rises with the percentage. It melts slowly, so the flavour builds and lingers.

On the other hand, milk chocolate is sweeter and creamier, with undertones of caramel, toffee, malt and vanilla. It melts quickly and the flavour arrives all at once. 

The best way to find your preference is to taste them side by side. Ordering our dark chocolate truffles with our milk chocolate truffles shows you how each chocolate carries a filling, and you’ll know within a few bites which chocolate you prefer.

Which is Healthier, Dark Chocolate or Milk Chocolate?

Whilst chocolate can be enjoyed as part of a balanced lifestyle, dark chocolate comes out on top, with one caveat. More cocoa means more flavanols, the compounds have been linked to heart health in a few studies. 

Dark chocolate also has more fibre, iron and magnesium, and a 70% dark chocolate bar typically has a lot less sugar than that of a standard milk chocolate bar. On the flip side, milk chocolate does offer a little extra calcium from the milk.

The caveat is that dark chocolate is still chocolate so a few squares or truffles is generally advised rather than eating the whole bar or box. It also contains more caffeine than milk chocolate, which is worth noting if you’re reaching for a late night sweet treat.

Which Chocolate is Best For Baking?

For a lot of recipes people often choose dark chocolate. Its lower sugar balances the sugar that’s already in the recipe. Dark chocolate between 60% and 70% is perfect to add into brownies, tarts, ganache, mousse and sauces.

Milk chocolate can be slightly harder to use when baking as the milk solids and extra sugar means it scorches at a lower temperature, so melt it slowly over barely simmering water and keep stirring so it doesn’t burn. It works best in cookies, which chunks stay soft, in buttercream, or drizzled over a bake once it’s cooled.

Which Chocolate Should You Choose?

Pick dark chocolate if you enjoy black coffee, red wine or food with a strong distinct flavour. It’s also the better choice if you’re watching your sugar intake or baking something that needs depth. The best way to get into dark chocolate is to start with 70% and work upwards once you’re used to it.

You can also indulge in a dark chocolate truffle box because you’ll get to explore all the flavours that pair perfectly with dark chocolate.

Pick milk chocolate if you want comfort over depth, you’re buying for someone with a sweet tooth, or you want something to go with a cup of tea. Choose a luxury handmade chocolate bar that has a higher cocoa content and you’ll get the creaminess without the sickliness that you sometimes experience with cheaper bars.

Buying a gift and not sure which to pick? Why not choose our mixed chocolate boars to get the best of both worlds. Looking for something more unique? Our Dubai bar is worth checking out.

You can find our full range of dark chocolate and milk chocolate online, and enjoy free standard delivery on orders over £50. Or visit us at our Chester store, Altrincham store or Macclesfield store and ask our team for a recommendation.