Don't like milk chocolate and have 6 pounds of it

[Darienne]

There's about 6 pounds of Guittard Milk Chocolate sitting in my basement, leftover from a long Christmas story which no one needs to hear. I don't like the taste of milk chocolate: never have, never will.

I can always use it over a longish period in cakes, icings, candies, ice cream, whatever, to give away.

However, is there some way to hide/mask/alter the milk chocolatey-ness of it and use it for things we, as confirmed dark bittersweet chocolate lovers, might enjoy?

Edited January 30, 2012 by Darienne (log)

[piracer]

i dont know if this would work, but would adding cocoa powder into whatever dish you made somehow mask the 'milkyness' of it? If i were to make a proper hot chocolate, i would just do that.

[Alex]

Pistoles, I assume? Put 'em in zip-top bags to give away at Halloween.

Or you could make one of David Lebovitz's milk chocolate ice creams, like this one.

Or combine it with bittersweet chocolate to do the homemade version of Nutella, like here.

[gap]

Milk chocolate and nut bark is usually well liked by most if you were looking to make things to give away

[Wholemeal Crank]

I would think you could combine it with unsweetened chocolate to yield an effectively bittersweet version for baking/confections where it would be melted and blended anyway--brownies, cakes, puddings, hot chocolate, chocolate tarts and pies.

[Lisa Shock]

Make a showpiece?

Ganache it and add a really strong flavor like peppermint oil and use it make truffles? (careful with the ratio, use less cream than you would with dark chocolate)

[merstar]

Besides cocoa powder and/or unsweetened chocolate, you can add a little instant espresso to give it even more of a bittersweet kick.

[ChrisZ]

When it comes to baking, I totally understand. While I'll happily eat milk chocolate by the block I can't think of a single recipe where it works well, as even as well as dark chocolate. Mousses, cakes, cheesecake, souffles, macarons, gateaux, cookies - I've been thinking about this all day and I can only sympathise and agree with you that when it comes to baking - only dark will do. (Obviously this is a personal preference and no disrespect intended for those who like baking with milk chocolate). There's something about baking with milk chocolate that seems to make it even milkier, in a disappointing way.

So I would try going in the opposite direction (embrace the milkiness) and grate it into hot milk and drink it as hot chocolate, with a dash of cocoa powder to supply the richness. I'm not even convinced that this would work but if you've got 6 pounds of the stuff it's not hard to try ;-)

[Tri2Cook]

Are you back in Canada? If so and you'd rather get rid of it then disguise it, pack it up and I'll buy it. I have a non-work-related project coming up that I'm going to have to order some for anyway.

[Darienne]

Thanks to all for suggestions.

Alex: not pistoles, but in a block. Nutella is a good idea but not in our eating household.

Wholemealcrank: I haven't tried to combine it with unsweetened chocolate or cocoa. Wasn't sure that you actually could with impunity.

Merstar: I might try the espresso or cocoa powder idea and see what I get.

ChrisZ: eat it? I'd have to be pretty hungry to do so. I was a war baby (WWII for you youngsters) and raised without sugar. Just don't like very sweet stuff.

Tri2Cook: thanks for the offer. Will PM you. BTW, weighed it properly: 7 lbs, 4 oz right now. I think I'll melt some and add the cocoa and/or espresso.

Thanks again all.

[Tri2Cook]

No problem. If you decide you'd rather experiment with it, please do and have fun with it. That's always a noble use for ingredients. The offer stands just in case you don't find something that makes it work for you, there's no hurry at my end. I'm just going to be doing some experimenting of my own and there's no particular timeframe involved.

[DanM]

Is it still sealed? You try to donate it to a local food bank or school.

[Darienne]

Not sealed. And indeed it is gone! End of problem.

Thanks all for the help.

[SusanGiff]

Well...if you find yourself with this problem again, try making peanut butter cookies with milk chocolate chips ("Baked" has a fantastic recipe). They work better with peanut butter than darker chocolate does.