Milk Chocolate

In addition to cocoa and sugar, it incorporates milk powder (proteins and lactose). This chemical modification considerably lowers its heat tolerance: its tempering curve is lower (working at 29°C), and it burns (coagulation of dairy proteins) very easily at the bottom of a pan. However, the presence of these dairy proteins allows, during a slight controlled overheating, to trigger Maillard reactions developing addictive notes of blond caramel.