— Laura Crabtree Hollenbeck

When I started 30 some odd years ago, it, it, it was a, it was a different world as you can imagine. We didn't have vegan butter. We certainly didn't have the vegan milks we have today. And we most definitely didn't have vegan milk chocolate. I've had some that weren't very good, but a lot of people are using a lot of manufacturers. A number of manufacturers are using oat milk to make milk chocolate. There's a company called Seventh Heaven that has, uh, they come out of Israel and they've just launched in this country. And the milk chocolate just reminded me of my childhood. They're delicious. Um, I too, Laura, have tasted the enjoy life riced milk and I was very pleasantly surprised. It's very good. I didn't expect with rice milk that the chocolate would be as good as it was. So I think, you know, this is an instance in the same way as you're gonna have to try some recipes by testing, you're gonna have Laura, you're good at. You and Arne are just gonna have to do a little taste testing is what you're going to do. When you are using milk chocolate though, remember that the percentage of cacao is going to be considerably less than it is in non-AI chocolate, whether it's vegan or not. So you're going to have to adjust if you're doing a ganache, you're gonna have to adjust the proportion. And I hope that helps. And do, you know, let's all share our information because there's only so much one person can taste.