How to Make Milk Chocolate From Baking Bars

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Things You'll Need

  • Ice cube tray

  • Pan spray

  • Light cream

  • Sugar

  • Large glass bowl

  • Cutting board

  • Knife

  • Measuring cup

  • Rubber spatula

  • Plastic wrap

Milk chocolate is smoother and sweeter than baking bars.

Baking bars are bars of chocolate that have little or no added sugar. Unsweetened bars give the baker more control over the sweetness in the finished baked item. Baking bars are basically pure chocolate made of pure chocolate liquor that is formed into a bar. Milk chocolate must have at least 12 percent milk to be called milk chocolate. The amount of sugar in milk chocolate varies depending on the inteded use.


Step 1

Spray the ice cube tray lightly with pan spray and set aside for later use.

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Step 2

Pour 1/4 cup light cream and 1/2 cup sugar in the glass bowl. Place it in the microwave for 1 minute. Stir to combine the cream and melted sugar.

Step 3

Cut up the baking chocolate into small pieces, 1/2-inch to 1/4-inch square.

Step 4

Measure 2 cups of baking chocolate, and add it to the heated cream and sugar while stirring with the rubber spatula. The chocolate should melt into the cream. If it does not, put the bowl back in the microwave for 15 second increments until the mixture is smooth.


Step 5

Quickly pour the milk chocolate into the greased ice cube tray and cover with plastic wrap. Allow the chocolate to set at room temperature for at least 4 hours before using.


Do not put the chocolate in the refrigerator. The cold temperature will cause the chocolate to bloom, which makes the surface of the chocolate turn white.

The milk chocolate can be poured into any mold for making personalized chocolates or poured directly into a recipe that calls for milk chocolate.


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