Milk chocolate is a sad facsimile of real chocolate, doomed forever to be inferior to dark chocolate. They put sour milk in it! Outrageous! And all to make more people enjoy chocolate when there are perfectly serviceable methods like double chocolate brownies or chocolate ganache.
When milk chocolate is bad, it's really bad: gritty, with a thoroughly displeasing old milk aftertaste and a distinctly artificial tang of too much sweetener. Even good milk chocolate can't escape that aftertaste, though. Yuck.
White chocolate is made of cocoa butter rather than the cacao nibs that make up real chocolate. Only time I've used white chocolate is when Betty Crocker crocked up and discontinued their Rainbow Chip frosting and I had to make my own (which is when I discovered those little rainbow chips are actually made of white chocolate - who knew?). The rest of the time it's 65% cacao or darker.
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