I admit, I am a chocolate fan (who is not), and although I enjoy dark chocolate quite a bit I know discovered my love for dark milk chocolate. Dark milk chocolate can probably be defined to be milk chocolate with a high percentage of cocoa solids. Normal milk chocolate (at least in Europe) needs to have at least 30% of cocoa solids in order to be called milk chocolate. Dark milk chocolate has a much higher share of cocoa, normally 40%, but often 50% or more. Unfortunately, dark milk chocolate seems to be something of a rarity. The only mainstream chocolate maker that used to make a dark milk chocolate was Cailler a traditional Swiss chocolate maker now owned by Nestlé. Fortunately I found the The Best Milk Chocolate Bars – Gourmet Milk Chocolate web site which gives a list of alternatives. Hurray!