Maitosuklaa

Maitosuklaa is a type of chocolate produced by combining cocoa solids with milk solids and sugar, yielding a creamier and milder flavor than dark chocolate. In Finnish, 'maito' means milk, and 'suklaa' means chocolate. It is commonly used for bars, pralines, and fillings and is widely consumed in Finland and other Nordic countries.

Ingredients commonly include cocoa mass, sugar, milk powder or condensed milk, and cocoa butter; additional emulsifiers such as soy lecithin and flavorings like vanilla may be used. The dairy ingredients give a distinct creamy texture and a sweeter taste; the milk content can affect color, aroma, and sweetness. It requires storage away from heat to prevent fat bloom.

History: Milk chocolate was developed in the late 19th century by Swiss confectioners, most notably Daniel Peter with the assistance of Henri Nestlé, who used condensed milk to create a smoother product. The innovation spread worldwide; in Finland, maitosuklaa became a staple and is produced by local brands such as Fazer, along with international producers.

Nutrition and labeling: Like other chocolates, maitosuklaa provides calories from sugar, fats, and small amounts of protein from milk; it contains milk proteins and may be unsuitable for those with dairy allergies. In the European Union, chocolate products are regulated with standards for labeling, including cocoa content and ingredients. The term maitosuklaa indicates a milk chocolate product rather than a dark variety.