Milk Chocolate

milk chocolate has added items like sugars and extra creams and milks. unsweetend chocolate is pretty much just straightup chocolate. if whoever posted this question reads this im sorry for what i posted earlier. my little sister who's 12 got in and posted a bunch of things.

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You can try using more chocolate than milk. I haven't tried it yet. Mayb make a subsitute heavy cream by mixing 1/3 cup melted butter with 1 cup of milk. Use more chocolate than the heavy cream subsitute though or it'll be too watery. Hope this helps!

Not really;but semi sweet chocolate is more often considered as milk chocolate which is not completely right.

Semi sweet chocolate is less bitter then the original dark chocolates.The dark chocolates generally consists of more than 40% of cocoa contents or ingredients.

It is Dark chocolate"sao thome "which is world's most bitter chocolate

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you may think I'm crazy but chocolate is actually really good for you except for white chocolate though. Dark and dairy milk chocolate helps prevent you from having cancer, heart disease and strokes. The more cocoa their is in the chocolate the better it is for you to eat.

Dark chocolate, having the lowest fat content, would melt slowest in a pot or pan.

However, if the chocolate was left lying in the sun, the results might be different. Dark colors absorb heat from the sun faster than light colors, so dark chocolate might melt a little faster than usual.

There is also the effect that low fat levels, which can also be combined with water treatment to case harden chocolate & make it more resistant to melting in hot climates. In addition, small amounts of higher melting fats (above 37.5'C) can be added, but this starts to become objectionable once the level of fat unmelted at 37'C exceeds ~0.3%. Should the chocolate have other inclusions (such as popped rice) this can decreases the waxy taste that starts above 0.3%.

For each bag of semi-sweet chocolate chips add 2 tablespoons of sweetened condensed milk and 2 tablespoons of butter. Melt in double boiler over medium-low heat, stirring often, until chocolate is melted. Taste and add a splash of whole milk if too thick or a splash of condensed milk if not sweet enough.

According to some people milk hershey's chocolate melts 1st but actually dark chocolate melts 1st.Dark chocolate melts first because it is not made with milk,sugar,and other things that are put in milk chocolate.

Carmel chocolate melts faster. On the inside. Of the chocolate there is caramel so the caramel would quickly heat up and melt. The caramel would be so hot it would quickly melt the chocolate around it.

50 calories for a bite-sized piece of chocolate.

wispa bars were invented in the 1983.. :)

Milk chocolate was invented in 1876 by Daniel Peter, a Swiss chocolate maker, in the town of Vevey in Geneva, Switzerland.

a chemist

Dove because dove has more milk then Hershey. Dove is more creamy and smooth.

No, it doesn't. If you want a higher cocoa content chocolate and a healthier chocolate you can try the dark chocolate.

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importers and traders bank of New York City

White chocolate isn't in fact actual chocolate. It does not contain any cocoa whatsoever, and is mostly sugar. Milk chocolate contains cocoa, milk, and other ingredients used in actual chocolate. For this reason I would say that milk chocolate is better.

There is more "stuff" in it. The crystal structure of dark chocolate is more uniform and without interruptions. This enhanced crystal structure takes more energy to break apart and thus melts at a higher temperature. The reverse logic is also true in the case of milk chocolate. The crystal structure is less uniform and has more interruptions thus takes less energy thus melts at a lower temperature.
Because milk is buttery and creamy and is less condensed than choclate powder.

No. - No regulate chocolate contains alcohol unless stated on the label

Pure chocolate comes from Cocoa beans...a typical chocolate bar will also have sugar, milk (if it's milk chocolate, not if it's dark), cocoa butter, lecithin, flavorings (like vanilla)

the color of white chocolate is sometimes white or it could be normal color brown . Although commonly called "chocolate", confections that lack the key ingredient 'cocoa' aren't really chocolate at all. White "chocolate" is pretty much powdered sugar, water, butter and flavoring. There are also health benefits found in dark chocolate and milk chocolate... So, the darker the chocolate, the better! Literally! Its the color of evaporated milk. Off white to creme colored.