This Is How Long It Took To Perfect The Recipe For Milk Chocolate

What's better than devouring chocolate? Honestly, not much. The treat has been cherished for millennia and has gone through countless metamorphoses since it was first introduced to humanity over 5,000 years ago. According to History, elite Mesoamerican civilizations consumed chocolate in the form of a drink that was literally considered godly. Since the times of the ancient Mayans and Aztecs, chocolate has evolved into a commodity enjoyed by folks of all socio-economic ranks. Candy brands all over the world use the beloved ingredient in their products, which have the power to satisfy anyone's sweet tooth and turn a stormy day into a sunny one.

There are various categories of chocolate in existence today, all of which have their own unique recipes, recommended uses, and flavor profiles. Dark chocolate, as its name implies, possesses a dark brown color and a sharp, bitter taste. On the opposite end of the spectrum, there's white chocolate which many experts don't even consider "real" chocolate, since it's primarily made with cocoa butter, milk solids, and vanilla (per The Spruce Eats). Ruby chocolate, which sports a pinkish hue and a subtle fruity flavor, has been rising in popularity in recent years. And of course, there's milk chocolate, the creamy, smooth, sugary variety commonly found in candies. The recipe for milk chocolate has only been around for a couple of centuries and took several years to get just right.

As the age-old proverb goes, good things come to those who wait. And apparently, milk chocolate is one of those things. The sweet, brown coating into which we sink our teeth when indulging in candy bars, pastries, s'mores, ice creams, fudge, chocolate-covered strawberries, and other guilty pleasures has been a staple in the confectionery world since the 19th century. A Swiss chocolatier by the name of Daniel Peter spent eight years tirelessly working on the formula for a velvety milk chocolate that wouldn't spoil, according to Peter's Chocolate, a Minnesota-based candy company named after the iconic product's founder. That's right. It took nearly a decade of experiments to invent what many people now consider a universal treasure.

Finally, in 1875, after years of trial and error, Peter added sweetened condensed milk to the batch, and his ideal concoction was born. A few years later, Peter teamed up with fellow chocolatier Henri Nestlé to found — you guessed it — the Nestlé Chocolate Company (via Candy Hall of Fame). Chocolat au lait Gala Peter became the world's first commercially sold milk chocolate in 1887, per Peter's Chocolate. Peter's timeless innovation has been cherished by generations and has inspired many candy makers and bakers around the globe to never give up.