Milk Chocolate Day 2024 is on Sunday, July 28, 2024: How much milk chocolate per day?

Sunday, July 28, 2024 is Milk Chocolate Day 2024. Milk Chocolate Day (7/28) Ecard Milk Chocolate Day (7/28)

Milk Chocolate Day (to not be mistaken with Chocolate Day) remembers everything that’s good about milk chocolate – probably the most common types of chocolate in snacks, bars and drinks!

I don't think you should worry too much about it, because milk is really good for you.

If you are drinking the store-bought chocolate milk, then the sugar content may be pretty high, which is not very good if you drink a lot of it.

If you are drinking the kind where you mix the powder in with the milk, then just put a little less of the powder in: put just enough in to where it still tastes like chocolate milk, but not to where it is filled with the chocolate.

Too much sugar can cause some health problems, but I think chocolate milk is okay, and won't do you any damage.

Is it ok to have approximately 5 tea spoons of chocolate powder each day (with milk) ?

Chocolate contains oxalate — a naturally occurring compound in cocoa beans — which can inhibit the absorption of calcium. Calcium binds to oxalate in your intestines, limiting its absorption into your bloodstream.

As chocolate contains relatively small amounts of oxalate, it is unclear to what extent chocolate consumption affects healthy people who eat calcium-rich diets. A 2008 study in the American Journal of Clinical Nutrition found that elderly women who consume one or more servings of chocolate on a daily basis have lower bone density and strength than those women who eat a serving of chocolate six times a week or less. Researchers believe this may be due to oxalate inhibiting calcium absorption — but it could also be due to the chocolate's sugar content, which may increase calcium excretion. Chocolate also contains flavonoids, a substance that is thought to be beneficial to bone health. Further tests are needed to fully determine the role chocolate plays in calcium balance and bone strength.

It is clear, however, that consuming foods high in oxalate — and in turn their effect on calcium absorption — is a more significant concern for people with oxalate kidney stones, which occur when there is too much oxalate in the urine. These people, especially, should reduce their oxalate intake and increase their calcium intake.

In addition to chocolate, oxalate is found in varying amounts in many other foods, such as beans, nuts, spinach, sweet potatoes, okra, kale, collards, chard, berries and tea.

Calcium from food sources, such as milk and yogurt, are your best sources of calcium. If you consume 1,200 to 1,500 milligrams of calcium and 400 to 800 international units of vitamin D daily from food or calcium supplements, eating chocolate in moderation is unlikely to adversely affect your bone health.

how do i make milk chocolate?

MILK CHOCOLATE

- 6 tablespoons of cocoa

-7 tablespoons of sugar

-½ teaspoon of vanilla extract

-¼ cup of whole milk

Add the cocoa, sugar, and milk into a large mixing bowl and stir together until the ingredients become a thick and creamy liquid.

Stir in the vanilla extract and mix well. If you choose to add any other spices or flavorings to your milk chocolate, this is the time to do so.

Make sure that the mixture is smooth, well-blended, and ready to be hardened. Pour the chocolate into a molded pan or tray, such as a cupcake tin or even an ice cube tray.

Put the pan into the refrigerator and let the chocolate harden for no longer than 45 minutes. When it's ready, remove the tray, pop out the chocolates, and prepare to enjoy.

MILK CHOCOLATE

2 lbs. cocoa beans

20 oz. cocoa butter

30 oz. sugar

1 tsp. lecithin

10 oz. powdered milk

Choose and purchase the cocoa beans. There are several types of cocoa beans to choose from: criollo (best for creating fine chocolate), forasteros (slightly more bitter than the criollo), trinitario (combination of the criollo and forasteros) and nacional (used least often for making chocolate). Purchase 1/2 to 1 cup of cocoa beans from a chocolate supplier.

Lay the beans on a flat cookie sheet. Set the oven to 325 degrees F.

Roast the beans for about 10 to 35 minutes. Slowly reduce the heat to 300 degrees as the beans roast. You will know that the beans are sufficiently roasted when you start to hear a "cracking" sound. This sound occurs when water vapor is released from the beans.

Remove the husk from the cocoa beans by cracking the cocoa beans in half. You can use a hammer or nutcracker to crack the beans. This process is called "winnowing" and can be quite time-consuming.

Grind the cocoa beans. You can actually use a regular juice mixer for this step, but don't use a coffee or grain grinder because when ground, the cocoa beans actually release liqueur.

Grind the sugar into a fine powder to reduce the conching time by about three hours.

Add the powdered milk, cocoa butter, lecithin and sugar to the cocoa powder. For this step, you will need a special machine that refines the chocolate by "folding" and agitating it. This process is typically called "conching," and usually lasts at least 12 hours and at most a few days. The longer the chocolate is conched, the finer the texture will be in the end.

Mold or dip the chocolate. You can dip fruits like strawberries in the finished chocolate while it's still melted. You can also use plastic molds to give your chocolate a shape. For example, you can use a small mold in the shape of a heart, pour the melted chocolate inside and allow to cool.

MILK CHOCOLATE

2 cups unsweetened cocoa powder

3/4 cup butter

1/2 cup granulated sugar

2/3 cup milk

1/4 teaspoon salt

1/3 cup all-purpose flour

1 teaspoon Vanilla extract

Prepare the ingredients. Place the butter in a medium bowl and let it soften by reaching room temperature. Measure all ingredients, place in separate containers and set aside.

Cream the butter. Cream the butter by beating it with a wooden spoon until smooth and creamy. Sift the cocoa powder into the creamed butter. Note: sifting the cocoa powder will remove lumps and make it blend easier. Blend the butter and cocoa powder together until it is thick and smooth.

Heat the Cocoa and Butter. Place the cocoa and butter in a saucepan and heat over a medium low heat stirring constantly with a rubber spatula. Slowly add the sugar, milk, flour, and salt. Stir until lump free and completely smooth and creamy. Add the vanilla and blend into the milk chocolate. Remove from the heat and pour onto a greased plate or into candy molds. Cool and refrigerate.