Milk chocolate is made when dry milk is added to sweetened chocolate, which means it contains more milk and less chocolate liquor (than dark chocolate). In fact, the major with milk chocolate is that the first two ingredients are often sugar and milk leaving less pure chocolate and therefore fewer flavonoids. Studies have shown that the proteins in milk might reduce the absorption of the healthy antioxidants from cocoa. What’s the problem with milk? Milk actually appears to bind itself to the flavonoids in chocolate, making them unavailable to our bodies. This is why milk chocolate is not a good antioxidant source.
Dark chocolate is made from cocoa beans. The beans are removed from the pod and go through a process that results in cocoa solids aka. cocoa liquor. While most cocoa liquor then has milk added to the powder form to make chocolate, dark chocolate has no added sugar and very little added milk. Anything above 70% chocolate is considered dark. Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese and a few other minerals.