“In times like these, it helps to recall that there have always been times like these.”

At some point I mentioned that milk chocolate required conching of 160 F. I should (and will) clarify that to say that many in the chocolate industry take their milk chocolate to that temperature. I have done a couple elevated temperature tests and where as the chocolate was different, it was by no means better (or worse). Again, you are the chocolate maker. Make the chocolate as you see fit.