Can I use chocolate bar chocolate in recipes?

The flavor will be much more mild than if you used a semi sweet chocolate. If you were going to make a batch of brownies for example you could use the milk chocolate and add a bit of cocoa powder to increase the chocolate flavor.

They would be fine melted in a frosting recipe.

They may be a bit to mild and not contain enough cacao for a Ganache but you could try. (It's chocolate it would not be inedible if it failed as a ganache)

The milk chocolate would be fine chunked and stirred into a cake batter.

It would also be good melted and dip pretzel rods into or plastic spoons to be used to stir coffee or hot chocolate.

Yes. Cooking chocolate is best, but eating chocolate will do.

Try this one of mine ...

CHOCOLATE DESSERT

Makes 4 servings

INGREDIENTS

200g of chocolate

1 egg

300ml carton of single cream

A pinch of salt

METHOD

Break the chocolate into pieces and put into a bowl. Break the egg into a cup and pick out any bits of shell.

Put the cream into a saucepan on a low heat. Gently warm the cream to boiling point. Pour over the chocolate and leave for 5 minutes until the chocolate has melted.

Add the egg, vanilla essence and salt. Mix thoroughly.

Pour into cups, glasses or ramekins. Put in the fridge for 3 to 4 hours.

ADDITIONS & ALTERNATIVES

Add 1 drop of vanilla essence.

Use cooking chocolate with at least 70% cocoa for preference, but eating chocolate will do. If you do use eating chocolate, check the ingredients to see if it contains vanilla. If it does, you don’t need to add any more. This could be useful, if you don’t want to buy a bottle of vanilla essence to just use one drop.

Keep a square of the chocolate and grate it onto the top.

I have melted Hershey bars and others on top of cakes when I didn't want to mess with making frosting. Works well.

I have recipes that call for other kinds of candy bars to be chopped into small pieces and stirred into cakes like nuts.

ganache? I don't think so, but you can try it and see. I don't care to make ganache most of the time.

Yes. Milk chocolate isn't as strong as darker chocolate though so use about twice as much if you're making ganache, for the same amount of cream.

Absolutely :) If it calls for chocolate chips, you can chop them up into chunks. If it calls for melted chocolate, just melt it like you would baking chocolate.

i think normal chocolate tastes way nicer when cooking/baking rather then cooking chocolate