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Moe DeLoughan[_2_]

On 4/7/2015 8:38 PM, wrote:
>
> Does anyone know (besides chopping it up and using it for chocolate chip
> cookies) how to substitute milk chocolate for baking chocolate in,
> say, devil's food cake or chocolate baked pudding?

I don't like milk chocolate for cooking purposes. It tends to get/stay
hard, which is not surprising when you realize the additives it
usually has in it to keep it from melting on the store shelf. Plus, it
simply isn't as chocolate-y as semisweet or bittersweet.

I'd suggest you test with a small amount before deciding to stock up
on it for cooking.

As for substituting, when I have done it, I usually add a healthy
portion of cocoa powder to the recipe to compensate for the milder
flavor of milk chocolate.