Then agaion, I'd be happy to PM you my web address and you can see that I use very good quality milk chocolate in a lot of my confections. Milk chocolate, I find goes, very well with tea ganaches and most nut based confections.
As an apprentice, I was brainwashed with Switzerland's "Lebensmittelverordnung" or state regulations pertaining to many food products. Chocolate, in all EU countries is defined as "made with cocoa seeds, cocoa paste(a.k.a. cocoa mass, a.k.a cocoa liquor) cocoa butter, sugar, vanilla". No dairy products are allowed
Milk chocolate has the above ingredients with the addition of milk.
As France is a member of the EU, I wonder why it sells a "bittersweet" couverture that is not labled as "Milk Chocoalte" if the ingredient list clearly states milk as an ingredient. Then again, France never used terms like "bittersweet".
One of the cheaper Callebaut chocolates--D8-11, is made in the States and does not follow EU labeling laws, same 5 kg packaging though.....
Also in the EU, "compound" and "Chocolate" are never used together. If the dreck has vegetable fats other than cocoa butter in it, it cannot have the word "Chocolate" anywhere on the label used to describe it.
Until now, I've never considered myself a chocolate snob, maybe I am. Life is too short for lousy chocolate. In my 30 odd years I've never used the compound dreck, either for confections or pastry work, so I really don't know how it behaves with othe ingredients.