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Help- Swimming in Milk Chocolate

Canada Eats Jan 3, 2007 11:47 PM

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

  1. t
    Tatania Jan 3, 2007 11:53 PM

    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. chowser Jan 3, 2007 11:59 PM

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

      1. h
        Heatherb Jan 4, 2007 12:04 AM

        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. sweetie Jan 4, 2007 02:03 AM

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

          1. toodie jane Jan 4, 2007 03:04 PM

            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.

            1. c
              cheryl_h Jan 4, 2007 03:24 PM

              Another vote for truffles. I made a boatload of them over Christmas which DH is enjoying mightily.

              Remember you can always mix the milk chocolate with some dark or unsweetened chocolate to give it more intensity. This works well in ganache or other recipes which call for melted chocolate. I'm usually going the other way because I keep unsweetened on hand for baking and I mix this with lighter chocolate or cream for fillings and couverture.

              1. t
                thewaz Jan 4, 2007 05:06 PM

                A really easy recipe for some yummy peanut butter candy, an easy way to use up the milk chocolate. This is always a big hit, and is so simple!
                1 cup peanut butter, (skippy or jif work better than the natural kinds)
                1 box confectioner's sugar
                1 stick butter
                Soften butter and mix with pnut butter and sugar. Spread into a greased pan.
                Melt (lots) of chocolate and pour over the pnut butter base. Refridgerate overnight, cut and serve. YUM!

                1. c
                  Canada Eats Jan 5, 2007 12:45 PM

                  Hi all, thanks so much for the suggestions. I'd gotten so put off by the sweetness factor that my mind simply went blank on the what-do-I-make front. But now I'm starting to wish I had another kilo or two on my hands...

                  Again, thank you for all the suggestions and recipes. This is my first such post on this site, and I'm duly impressed at how helpful people are. Truffles (with brandy and/or coffee, no less), cakes, toffees, and pb candies coming right up!

                  - Lea

                  1. Chocolatechipkt Jan 5, 2007 01:00 PM

                    What time should we arrive? :b

                    Shortbread cookies half-dipped in chocolate are also good. I like the Barefoot Contessa's recipe as it's a nice, simple buttery cookie and then you can offset that with chocolate.

                    1. c
                      Canada Eats Jan 31, 2007 05:18 PM

                      I finally did it- I unearthed the first of the chocolate and, voila, Cointreau brownies appeared, thanks to the February Gourmet (they must have been snooping in my kitchen, because it was all about milk chocolate this month).

                      In case anyone's interested, the recipe is here: http://www.epicurious.com/recipes/recipe_views/views/237216.

                      I added the zest of one orange, about 2 tbsps Cointreau, and 2 tsp nutmeg. They're a bit sticky and heavy, so I'll work on making them a little more cake-y and less fudge-y for next time, but so far they make for a very decent mid-afternoon pick-me-up.

                      Chocolatechipkt, I'm afraid you've got about 5 minutes left before it all disappears :).

                      - Lea

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