When they make milk chocolate, why do they use nonfat milk and milk fat?

Question

Wouldn't it be easier to use the milk that HAS fat?

Answer 1

Because the fat is used as an emulsifier to make it smooth and creamy. It's not the same consistency when it's already in the milk.

Answer 2

And any additional liquid in the chocolate making procees weaken the structure, it is like making jello and adding to much water, it sets but not just right, dry ingredients mix better with the fats in chocolates base, the cocoa or milk afts are use to add a creamy taste when you eat it, as chocolate of any kind has alow melting point these thing stabilize the structure and let it stay solid and taste good.