Latte Sal

I was never a big fan of milk chocolate.
It was always too sweet, too bland, and never gave me that same chocolate rush of pleasure that a nice chunk of dark, bittersweet chocolate did. When I wrote my chocolate book, I heard from more than a few people, sheepishly, that they preferred milk chocolate. So I wanted to find out why a chocolate-lover would prefer milk chocolate over dark chocolate.

Even pastry chef Pierre Hermé in Paris prefers milk chocolate in most of his desserts, including his famous towering 70€ Chocolate Cherry Cake:


Note: My birthday is coming up in December…and I’ve never had one.

Just letting you know.

After much thought (yes, I think about these things all the time) I came to the conclusion that the problem is when you compare milk chocolate to dark chocolate. One is not necessarily better than another. They’re both two different things. I think of milk chocolate as a ‘confection’ made of chocolate with a bit of milk added. Eating milk chocolate isn’t like eating bittersweet chocolate just like eating red licorice (yum) should not be compared to black licorice (ick).

It’s similar to comparing a Vodka & Tonic to a shot of vodka.
Both are drinks that people drink, and both use vodka as a base, but they’re entirely different and don’t warrant comparison. Sometimes you want a Vodka & Tonic, and other times you want, or in some cases need, a neat, icy shot of vodka.

Remember the 80’s when people drank spritzers? (weren’t we cool when we ordered one…)
That infamous concoction of white wine topped off with sparkling club soda. It wasn’t a glass of white wine anymore, but something different, but it was made with white wine. And they weren’t bad, although I wonder what react I’d get here in Paris if I asked the waiter for a glass of white wine with some fizzy water added?

So chocolate-makers are trying to convert us dark chocolate lovers with new milk chocolate bars, which contain anywhere from 40%-65% cacao solids (the amount of cacao beans used to formulate the bar.) Milk chocolate must be at least 10% cacao solids to legally be called milk chocolate.

So in my quest to appreciate milk chocolate, one favorite is Domori’s Latte Sal. It’s a bar of cioccolato al latte made with 44% cacao solids and a clever touch of fleur de sel. That little pinch of fine sea salt from the Guérande takes the sweetness off the chocolate and adds a nice, curious counterpoint.


Domori’s Latte Sal milk chocolate bar is available from Chocosphere in the United States.

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  • Alisa
    October 7, 2005 3:10am

    ….and available where in Paris? :)

  • Taina
    October 7, 2005 6:16am


  • October 7, 2005 10:32am

    I also think that Amedei’s milk chocolate is fabulous and I am not a milk chocolate lover either.

    Also Slitti’s dark milk chocolates are interesting too!

  • October 7, 2005 11:08am

    Hi David – have you ever tried Scharffenberger’s Milk Chocolate? I agree with you that dark chocolate is just in another category entirely, but I’ve tried their milk chocolate and it’s really pretty delicious and complex – in its own way…

  • October 7, 2005 3:36pm

    david… how many people does the 70 euro dessert serve? maybe we should come up for your birthday!

  • October 7, 2005 3:37pm

    I just hold milk chocolate and dark chocolate in two different categories. I think,when I just want something sweet and “chocolatey”, I’ll go for milk chocolate… but when I’m in the mood for CHOCOLATE, only dark will do.

  • Mariko
    October 7, 2005 4:14pm

    Yes, the Slitti Lattenero bars are quite delicious! I’ll have to track down the Latte Sal bar, since I live pretty close to chocosphere now. Thanks for the tip. I know how difficult the research must be. HA HA.

  • Judith in Umbria
    October 8, 2005 3:10am

    Errr, David, I don’t think we drank spritzers because we liked them, we drank them so we wouldn’t be drunk before all the guys in the bar had finished presenting themselves and told us their signs.
    Anyway, I am a dark chocolate lover as well, but I have found that in combination, milk often is tastier than dark– like say with the ubiquitous hazlenut here, or nut creams. I’m still having a problem with finding Italian chocolate too sugary, no matter what the type. So, Eurochocolate, here I come for my year’s supply! (And remembering not to put the bag on the floor near the heat in the train.

  • October 8, 2005 9:20pm

    yipee i am goig to be in paris soon
    and then i can try all these things
    except i will be in paris
    sans beaucoup d’agent so no towering cherry cake for me. or david. :(

  • October 8, 2005 11:56pm

    Hummm…. I prefer dark chocolate but I also prefer black licorice.

  • Lala from nYc
    December 22, 2005 5:31pm

    I too love dark chocolate! The more cacao the better!

    I swear by 85% Cocoa by Lindt. Melts in your mouth, not in your hand.