Does anybody have any idea how you might make a milk chocolate using real milk, maybe even just evaporated milk? We've never been overly impressed with the recipes we've found online using powdered milk. Cadbury, in the UK, makes a superior milk chocolate that it is hard to stop eating. As a matter of fact, many places in the UK make superior milk chocolate. In the US, Cadbury chocolate is made by Hershey's, and it is not UK quality. You can by tasting, or by reading the ingredient label.
Cadbury UK Milk Chocolate
Ingredients: Full Cream Milk, Sugar, Cocoa Butter, Cocoa Mass, Milk Solids, Emulsifiers (Soy Lecithin, 476), Flavours.
"A glass and a half of milk in every half pound bar of chocolate"
Cadbury/Hershey's US Milk Chocolate
Ingredients: MILK CHOCOLATE ( SUGAR; MILK; CHOCOLATE; COCOA BUTTER; LACTOSE; SOY LECITHIN; PGPR, EMULSIFIER; NATURAL & ARTIFICIAL FLAVOR)
I do understand, and have heard, that getting liquid into chocolate means you cannot make it set/mold in solid form. I don't know if that's just water if it applies to any liquid.
Has anyone here ever used real milk, or canned milk, to make milk chocolate? Any tips on this?
updated by @mark-allan: 05/17/15 05:04:27PM