There’s something very special about 'dark milk chocolate'...
Dark milk chocolate - also known as high cacao milk chocolate - is the best of both worlds — a chocolate style that blends the rich cacao content of dark chocolate with the creamy smoothness of milk chocolate. The result? A bar that’s more complex and less sweet than classic milk chocolate, but gentler and more comforting than a bold, high-cacao dark.
It lives in that beautiful in-between — richer than the milk chocolate you grew up with, but gentler than a bold, high-cacao dark. It’s comforting, grown-up, and perfectly balanced.
Most mass produced milk chocolate (yep, the type we grew up with) tends to be full of sugar and other additives. In fact, in Australia, to legally be called 'chocolate' the product only has to contain a total of 26% cacao - that leaves 64% for other ingredients.
Dark milk chocolate typically contains 50% cacao or more (I've seen as high as 68%). That means less sugar, more depth, and, most importantly, room for the personality of the bean to shine.
And speaking of the bean, it's typically made by artisan makers who are using higher quality beans, the type of bean you actually want to taste!
That’s what sets great dark milk apart.
The milk brings softness and roundness — but it’s the bean itself that gets to take centre stage. Whether it’s bright and citrusy, deep and nutty, or warm and spiced, you can actually taste where it comes from.
When it's made well, the milk doesn’t mask the cacao — it reveals it.
It’s the type of bar I reach for when I want something grown-up, comforting, yet quietly confident. If you haven’t tried one yet, you’re in for a wonderful surprise.
If you’ve never tried one, you’re in for something unexpectedly wonderful.
– Shari
