On Food and Cooking

bitterness  (diketopiperazines)

From    added   sugar   and vanilla,    sweetness

and the warm    character   of  the spice

From    added   milk    solids, caramel and

butterscotch    and cooked-milk and cheese

notes

Chocolate made from poorly fermented or
handled beans can have a variety of
unpleasant aromas, among them rubbery,
burned, smoky, hammy, fishy, moldy,
cardboard, and rancid notes.
Some confectioners add a small amount of
salt to their products, especially milk
chocolates. Saltiness is the one basic taste
sensation missing from simply sweetened
chocolate, and adding it is said to give the
overall flavor a certain bite and clarity.

The Different   Flavors of  Milk    Chocolate

The  milk    chocolates  made    in  Europe,

England,     and     the     United  States  have