Semi-Sweet chocolate Vs. Milk Chocolate

[Dustbunny]

I have some chocolate covered candies I will be making this year.. most of my recipes call for Semi-Sweet Chocolate.. but after I bought my supplies yesterday, I got to looking at some of the recipes again tonight, and little did I know, some where calling for
Milk Chocolate, not semi-Sweet chocolate ( I use semi-sweet chips)
and I bought all semi-sweet chocolate chips..

other then taking back 1/2 of the chips, is there a work around to make semi-sweet chips into milk chocolate? (all the chocolate will be melted)

one recpie is almond brickle.. with the chocolate poured on top.

[cakebaker]

First, welcome to the forum!

I honestly don't know of anything you can do to darken the chocolate if you're using it to dip candies or drizzle over them that you aren't taking a bit of a risk ruining the chocolate.

I know that in recipes calling for unsweetened baking chocolate you can substitute 3T of cocoa+ 1 T of shortening for 1 oz of baking chocolate. That would certainly darken your chocolate, but I'm not sure if it would cause problems with it or not. I wouldn't think so, but chocolate can be awfully finicky.

However, if you're just using it to dip or drizzle and you like the flavor of semi-sweet, I wouldn't worry about the recipe calling for milk chocolate, just use the semi-sweet.

Personally, I prefer semi-sweet or dark chocolate on candy anyway. The milk chocolate is just a little too sweet for me.

[Amanda]

I think it depends on your personal taste. I have interchanged milk chocolate and semi sweet in chocolate chip cookies just for fun, and it turned out just fine. But, that was cookies, not candy. Is it possible to make a small batch and experiment? You might come up with something you like better than the printed recipe!
Good luck!
Amanda

[Dustbunny]

I know you can work bittersweet choc, for semi sweet (I think they are the same)

I know many of the recipes it will not matter, but a few I am worried about..
Now if I didnt throw away that recipe yesterday.. I would take them back if it wasn't 30 miles or 60 to the store. :(

I have made Christmas Candies for going on 20 years now and never ran into this problem before.. ( OH I am so mad at myself)

[Atdonna]

I never heard about semi-sweet choclate I only know dark chocolate or milk chocolate. But I guess they probably mean chocolate with 60% cocoa or something like that. But it is very hard to get - i just saw them in Switzerland

[jeri]

If all else fails and you want an easy route... use either the Wilton or Merkens wafers... not as good as a good quality chooclate but a ton easier to use!!!