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Jan 3, 2007 11:47 PM

Help- Swimming in Milk Chocolate

Well, not quite swimming yet, but getting there. Some friends very kindly brought over 2 kilos of Cadbury's Dairy Milk from England. Yes, 2 kilos. Unfortunately, I'm not actually a fan of milk chocolate, and this batch tastes particularly cloying and sweet to me (although that may still be the lingering effects of holiday eating).

Any suggestions for what I can do with it (apart from the obvious of curling in bed for a weekend avec chocolate and movies)? I will likely chop some up into bits and use in cookies and brownies, but most other chocolate desserts I enjoy are better with darker chocolates.

Much obliged.

- Lea

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  1. Used milk chocolate instead of dark for a ganache last month, and it was suprisingly good -- perhaps because the dash of brandy countered what I also consider too much sweetness.

    1. If you're making a cake, Rose Beranbaum's milk chocolate buttercream is really good and you cut the sweetness w/ bittersweet chocolate.

      1. Great Googly Moogly! I would gladly take it off your hands.

        The first thing that comes to my mind is to melt that stuff down and give your loved ones fruit dipped in chocolate. Or have them over for a chocolate fondue party.

        1. When I make chocolate stuff I usually sneak in some coffee. Perhaps coffee will take the edge off your milk chocolate

          1. truffles! Valentine's day is just around the corner....

            English toffee--use generous amount to coat both sides of toffee chunks, then dip in chopped toasted almonds.

            For toffee, melt 1/2 c water, 1 lb. butter and 2 c. sugar.
            Stir over med flame till mixture reaches 300 degrees. Add warm toasted blanched almonds, stir till reaches 320, pour onto rimmed cookie sheet. Quickly(!) spread to even thickness, about 5/8", and score into 2" squares; when firm break apart and dip & coat. Makes about 3-4 # candy.