There are rice milk chocolate bars that taste similar to milk chocolate but I'm not sure if they come in chip form. If nothing else, you could keep an eye out for the rice milk chocolate bars and roughly chop them up yourself. I'm a-ok with the semi-sweet when I bake though.
You can probably order rice milk chocolate chips online from somewhere. They will probably be relatively expensive. But what I would probably do is find a dark chocolate candy bar that tastes good and chop that up. The sweet Chocolate Dream bar would be good, or try some other dark chocolate that has a lower percentage of cocoa, like 45-55%.
you can get vegan 'milk' chocolate buttons at pretty much any supermarket/healthfood store in the UK, not chips but buttons.. <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/520183_Humdinger_Dairy_Free_Buttons_25g.html" target="_blank">'milk chocolate'</a> or <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/520249_Humdinger_Dairy_Free_White_Chocolate_Buttons_25g.html" target="_blank">'white' chocolate</a>. Some supermarkets (Asda, maybe Sainsburys) even have their own brands.<br><br>
Maybe that's not much use, bout, y'know, I tried ;-)
Things like chocolate chip cookies are traditionally made with semi-sweet chips. There's so much sugar in the dough you don't want to go overboard with the chips. When I stopped using dairy, I started to like darker and darker chocolates whereas I was always a milk chocolate person before. Now I adore dark chocolate and think milk would be way too sweet. It may just take some adjusting, which doesn't really answer your question, but will maybe give you hope that they won't always seem bitter!
Do you have a Trader Joes near where you live? Their chocolate chips are vegan and they delicious! Seriously, I wouldn't have been able to tell they're vegan if I wasn't told/ didn't look at the ingredients. They taste just like the real things.<br><br>
ETA: Nevermind, I forgot, they're semi-sweet! But they're so good!
<div class="quote-block">Originally Posted by <strong>rabid_child</strong> <a href="/forum/post/2926510"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Things like chocolate chip cookies are traditionally made with semi-sweet chips. There's so much sugar in the dough you don't want to go overboard with the chips.</div>
I was thinking about this - I totally agree. You might not like semi-sweet right out of the bag, but I would give them a try in cookies or whatever you like to bake. I think most baked goods need the stronger flavor of semi-sweet rather than milk chocolate.
No trader joes here. I made muffins with vegan chips and they were bitter and didn't seem to melt. I bought a pineapple/orange/flax/dark chocolate bar today so I will just chop that up. It's not as bad as I thought
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