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Milk chocolate made with "milk chocolate crumb" (aka chocolate crumb) tastes richer and more complex than milk powder varieties due to Maillard reactions during its unique vacuum cooking, which develops desirable caramel, cooked, nutty, and roasted notes. This "crumb process" offers a significant opportunity for enhancing vegan milk chocolate by generating complex flavours.

Daniel Peter, a Swiss chocolatier, invented the first commercially successful solid milk chocolate in 1875 by utilizing Henri Nestlé's condensed milk, which overcame the long-standing challenge of integrating milk into chocolate.

Forget bland dairy-free alternatives! At Tiger & Bean, we've unlocked a richer flavour profile with the humble tiger nut. This tuber brings a delicious sweetness and creaminess to our innovative dairy-free crumb, creating a truly satisfying chocolate experience.

The article discusses how high cocoa prices are challenging artisanal bean-to-bar chocolate makers. It proposes a strategic shift to vegan milk chocolate, which uses less cocoa, as a way to restore profit margins and tap into the growing vegan market. The article also explores the ingredients and techniques for making quality vegan milk chocolate.

In some countries, milk chocolate crumb is a key ingredient of milk chocolate, and is made from milk solids, sugar, and cocoa liquor which is then vacuum-cooked and dried. This process creates a unique caramelised flavour due to the Maillard reaction, distinguishing it from milk chocolate made with milk powder. The future of crumb includes flavour innovations, sustainability efforts, and the development of dairy-free versions by companies like Tiger & Bean.