Typically milk, white, and low-quality dark chocolates contain a moderate amount of Lactose.
Always buy lactose-free chocolate or chocolate that has at least 70% of cocoa in it.
Chocolate is a preparation of roasted and ground cacao seeds that are made in the form of a liquid, paste, or in a block, which may also be used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (modern-day Mexico), with evidence of chocolate beverages dating to 1900 BC.
A 100-gram serving of milk chocolate supplies 540 calories. It is 59% carbohydrates (52% as sugar and 3% as dietary fiber), 30% fat and 8% protein (table). Approximately 65% of the fat in milk chocolate is saturated, mainly palmitic acid and stearic acid, while the predominant unsaturated fat is oleic acid.
100-grams of milk chocolate is an excellent source (over 19% of the Daily Value, DV) of riboflavin, vitamin B12 and the dietary minerals, manganese, phosphorus, and zinc. Chocolate is a good source (10–19% DV) of calcium, magnesium, and iron.