Chocolate Candy Making
... Made Easy

Milk Chocolate
The Smooth Creamy Chocolate

Hershey-bar-open

Since 1876, milk chocolate is consumed more often than any other type of eating chocolate. It's a standard "gimme more!"

The creamy smooth chocolate milk flavor is hardly rejected by anyone. With all the wide varieties on the market, it could be why it's so popular as a candy making chocolate.

U.S. standards require no less than ten percent chocolate liquor. That's okay though, it's just a minimum and can easily contain more unsweetened chocolate in upwards of thirty-plus percent.

Like any chocolate types, the more heavily (mass) produced the chocolate candy bars become, the more likely it is to have less chocolate liquor.

Cocoa solids are combined with milk solids (at least twelve percent in U.S.) that give the chocolate its smooth milk chocolaty flavor we love so much.

According to the Food and Drug Administration standards, dairy ingredients can include a host of flavorings and ingredients such as nutritive carbohydrate sweeteners (sugar), spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted cereal extract, and salt.

Dairy ingredients used may be cream, milkfat, butter, milk, concentrated milk, evaporated milk, sweetened condensed milk, dried milk, skimmed milk, concentrated skimmed milk, evaporated skimmed milk, sweetened condensed skimmed milk, nonfat dry milk, or emulsifying agents, used singly or in combination, the total amount of which does not exceed 1.0 percent by weight.

Cooking with milk chocolate is a touchy subject. It simply cannot tolerate high temperatures. It is generally eaten as is, but if you want to know how to make hot chocolate milk with some, simply place a solid chocolate bar into hot milk.

Place chunks on hot baked cookies for an extra creamy chocolaty treat, or melt it down and dip some pretzel, strawberries, or whatever you're cravings for candy making chocolate are.

Use it in fondue, frostings, ganache, cakes, fudge, candy coatings and in many other recipes that call for milk chocolate-types.

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Heating Tip

You'll want to melt milk types on low heat and bring the temperature to about 112-115 °F (44-46 °C) to avoid scorching. It's delicate so be mindful of the temperature.

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