Milka Alpine Milk Chocolate 100g is made of sugar, cocoa butter, skim milk, chocolate, milk fat, whey, hazelnut paste, soy lecithin, vanillin (an artificial flavor), peanut and almond pastes. the alpine milk chocolate are whipped to provide the light, … see full wiki
A friend gave me a bar of this Milka Alpine Milk Chocolate 100g, imported from Poland by his girlfriend's family. I've had lots of amazing European chocolate so I opened it with high expectations. Yes, it has an exceptionally creamy texture and very nice mild flavor, a bit sweeter than I expected and quite milky.
Milka's not the chocolate for me, though. I prefer chocolate that's less sweet, darker and more strongly chocolate-flavored; 60 or 70% cocoa. Milka is probably not more than 30%. It's a nice product for those who like that concentration.
Though this may be more information than you want in a review of a chocolate bar, I'd like to tell you about the company. Milka, first created in Austria over 100 years ago, is produced in several European countries and capitalizes on the idea of creamy milk from cows raised in the pure air of the Alps (though they don't mention where the cocoa comes from). Its wrapper is, and always has been, a distinctive lilac color with a purple and white cow pictured on it (explaining the Ogden Nash in my subject line). Since 1970 the company has been through a couple of mergers and was acquired by Kraft Foods in 1990.
I went to the company website to see if they sell darker chocolate. The home page asks you to choose a country--U.K., Turkey, Russia, Germany, Poland, Bulgaria, etc. Each country's page is the distinctive Milka purple with an Alpine scene, and several have sound effects of lowing cows and chirping birds. On the U.K. site you can follow an interactive tour and meet an Alpine cow ("Make a Moooo Mate") and there seems to be something similar on the other pages. Each country's site has a link to other Kraft company sites.
To sum up: very nice chocolate if it's the sort you like. I enjoyed it well enough but liked the website much, much more.
Linda Bulger, 2010
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