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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.
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