Because I am allergic to finished products almost any kind of inexplicable (additional) reasons, I want some of what I like to eat, produce ourselves.
So I wanted to make milk chocolate, which is not possible with conventional sugar, with icing sugar while already, but is dry and hard. Therefore, the experiment with glucose syrup, however with the cocoa butter unfortunately absolutely not connect to - at least not with ordinary household appliances as a simple mixer etc. I got a slimy clump cocoa-milk powder mass floating in liquid cocoa butter. Anyway, the syrup is the taste was very little sweet.
Too bad. I will continue to stay with hard Cracking chocolate - but I can tolerate, so is due to the usual ingredients not intolerance.