With milk chocolate, some of the cocoa solids are replaced by milk solids (dried or condensed milk), giving it a sweeter taste and smoother texture than dark chocolate. In the UK (and Ireland) the legal definition for ‘milk chocolate’ differs from that of the rest of Europe. In the UK (and Ireland) ‘milk chocolate’ must contain a minimum of 20% cocoa solids and 20% milk solids that include at least 5% milk fat. In the rest of Europe, this product is known as ‘family milk chocolate’, while ‘milk chocolate’ needs to have a minimum of 25% cocoa solids and 14% milk solids that include at least 3.5% milk fat.
When sourcing your milk chocolate you should look for brands that contain high percentages of cocoa solids and real vanilla - the fewer chemicals and additional materials the better.
Keep milk chocolate in a cool, dry place for about six months (it will still taste okay after this time, but will not melt as well if kept any longer).