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The best brands of milk chocolate are those that contain the highest percentage of cocoa liquor. Usually, European brands are of higher quality. Look for brands that contain pure ingredients and no artificial flavorings. European brands generally contain condensed milk, whereas American and British brands contain a milk and sugar mixture.
Cooking with this chocolate.
This chocolate is often used as a decorative chocolate. But, this chocolate is not suitable for cooking because it is more heat sensitive than semisweet chocolate, a kind of dark chocolate, making it difficult to work with. It can still be worked with. Because of the milk solids that the milk chocolate contains, this chocolate must be heated very slowly or it will scorch. And I'll say that from personal mistakes, scorch chocolate is not something you want to experience!
Do not substitute this chocolate for recipes that call for semisweet or bittersweet chocolate! The reason why is that the recipes that call for semisweet or bittersweet chocolate are usually heated at higher temperatures. Should you decided to substitute semisweet or bittersweet chocolate with milk chocolate, you might end up with something different than what you were expecting or what the cookbook is showing you!
This chocolate is usually considered an eating chocolate, rather than a cooking chocolate. It is also the most common form of eating chocolate.
For a quick check on whether or not this chocolate is of good quality, it should have a decisive snap when broken off. It should be a clean, even break, without any splintering or crumbling.
