Milk Chocolate

Chocolate will set once it has cooled down. To do this, either chill it lightly in the refrigerator or leave out on a cool area of room temperature until the harden again.

You can use all semi-sweet chocolate, or do a mix of sweetened chocolate. If you use un-sweetened chocolate, try and add sweetness somewhere else. Avoid using dark chocolate, as it can easily turn out too bitter. And white chocolate will change the consistency and make it potentially too sweet.

no

It is very easy. My cookie of choice is the OREO. Crush the cookies in a food processor so that they become crumbs. Then simple stir in a couple of tablespoons of butter, as little as needed (it will be crumbly). Pour the mixture into the pan and using your fingers/hands, press the mixture to make the crust.

just put a chunk in your mouth

Few more calories and will make it sweeter if using for breads the answer is definently a yes.

Yes. More milk means there are more milk solids and fats, which will allow for the chocolate to melt faster and easier.

San Diego

the coon says it is dairy end of that story also the coon is a loving animal he likes pussy.....cats and is obba cool

Milk chocolate is 45% of the world's most famous chocolate. Its sweet and melty and of course chocolaty. Dark chocolate is also very famous in the world. One because it is the most healthiest chocolate.

you can, but you will need to add something to make it runnier. You can add olive oil, or milk ((make sure it is warm) although other things seem to work as well. If you are going for hassle-free then probs the best is the packets you can buy in the supermarket especially designed for chocolate fountains, then nothing can go wrong.

like about... 13 or so i don't know. O_o

With cocoa paste, sugar and milk.

No you big buffoon

If the product requires constant refrigeration, then the product would not be safe to drink. If it does not require refrigeration and the car did not become excessively hot or the containers did not freeze (possibility of compromised seals), it might be OK to drink.

Hershey´s chocolate bars are run on separate lines. Hershey is always a sure bet for those with nut allergies. (Source: Being allergic to peanuts and tree nuts)

You can use equal substitution between milk chocolate cips and semi-sweet chocolate chips, so 1 cup of either.

It has a high fat and/or sugar content both of which prevent the growth of bacteria. Chutneys are high in sugar and therefore are preserved for longer Products stored in oil, such as artichokes, or roasted red peppers etc, are preserved by the presence of high fat levels. Some chocolate may have additonal preservatives added, though people are often put off by 'so-called chemicals'. I hope this helps

Well it depends on what you are baking but for most recipes, yes you can us Hershey kisses as a substitute. Just remember that they will make your recipe sweeter and that they are a lot bigger than the small semi sweet chocolate chips.

Yes. Most packages of cocoa will list the correct amounts of cocoa powder and butter to use for a specific amount of unsweetened chocolate. For most brands of cocoa, three tablespoons cocoa powder plus one tablespoon butter = one ounce unsweetened chocolate.

This statistic does not exist.

Nowhere near 100% however. Many people dislike chocolate or milk, or are allergic to one or both of the ingredients.

To test if milk is an ingredient in a milk chocolate bar, you can check the list of ingredients on the packaging. Milk is typically listed as an ingredient in milk chocolate bars. You can also look for any allergen information that may identify the presence of milk. If you have a specific concern about the presence of milk, you can contact the manufacturer directly for more information.

The first milk chocolate appeared in 1689 as a drink made in Jamaica by Hans Sloane and apparently used for medicinal purposes. information found at wikipedia.org where more information on the history of chocolate and cocoa can be found.