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3 ounces = 85 grams

Milk chocolate contains chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin. Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids. It contains less chocolate liquor than dark chocolate and therefore does not have as pronounced a chocolate flavor.

The quality of milk chocolate varies from brand to brand with European brands usually of higher quality. The better brands contain a higher percentage of cocoa liquor. Look for brands that contain pure ingredients, no artificial flavorings. European milk chocolate generally contains condensed milk, whereas American and British milk chocolate contains a milk and sugar mixture. Should be smooth on the palate with no greasy after taste.
Primarily eaten out of hand, in candy bar form but is used in some desserts, pastries and confections. It is very heat sensitive because of its high sugar content. Do not substitute milk chocolate for recipes that call for semi-sweet or bittersweet chocolate.

Milk chocolate will keep up to a year if stored in a cool dry place.

Note: The best way to choose what brand of chocolate to use in a recipe is by taste as the flavor of the chocolate does not change after baking. A good quality chocolate has a nice chocolate smell and a smooth and glossy unblemished appearance. The taste should have no hint of chemicals and should be smooth and velvety, not grainy or overly greasy on the palate.

The brand I like the best is Cadbury's. Other popular brands are Callebaut, Nestle, Valrhona, Baker's, Lindt, Droste, to name a few.