Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Milk Chocolate

Milk chocolate contains chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin.  Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids.  It contains less chocolate liquor than dark chocolate and therefore does not have as pronounced a chocolate flavor. 

The quality of milk chocolate varies from brand to brand with European brands usually of higher quality.  The better brands contain a higher percentage of cocoa liquor.  Look for brands that contain pure ingredients, no artificial flavorings.  European milk chocolate generally contains condensed milk, whereas American and British milk chocolate contains a milk and sugar mixture.   Should be smooth on the palate with no greasy after taste. 

Primarily eaten out of hand, in candy bar form but is used in some desserts, pastries and confections.  It is very heat sensitive because of its high sugar content.  Do not substitute milk chocolate for recipes that call for semi-sweet or bittersweet chocolate. 

Milk chocolate will keep up to a year if stored in a cool dry place.

Note:  The best way to choose what brand of chocolate to use in a recipe is by taste as the  flavor of the chocolate does not change after baking.  A good quality chocolate has a nice chocolate smell and a smooth and glossy unblemished appearance.  The taste should have no hint of chemicals and should be smooth and velvety, not grainy or overly greasy on the palate.

 The brand I like the best is Cadbury's.  Other popular brands are Callebaut, Nestle, Valrhona, Baker's, Lindt, Droste, to name a few.

 

Printer Friendly Page

Milk Chocolate

3 ounces = 85 grams

For Information On:

Choosing and Storing Chocolate

 

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC