i think it would be good in any recipe that calls for milk and chocolate. just substitute the chocolate milk for regular milk. here are some ideas.

AUTHENTIC VICTORIAN CHRISTMAS COFFEE
1 sq. chocolate
1/4 c. sugar
Dash salt
2 c. boiling water
1 c. milk & cream, mixed
1 tsp. vanilla extract
2 c. hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.

CHOCOLATE FONDUE
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. butterscotch pieces
4 squares unsweetened chocolate
1 (7 oz.) jar marshmallow fluff
1/2 c. milk
1 tsp. vanilla
1/2 c. coconut (opt.)
Mix all ingredients and stir over low heat until chocolate and butterscotch melts. Add milk if it becomes too thick. Serve with fresh fruit. Strawberries, apple, pineapple, bananas, cherries. Pound cake and angel food cake cut into cubes are also good.

CHOCOLATE CHIP LOAF
3 c. Bisquick
1 1/4 c. milk
1 egg
1/2 c. sugar
1 1/2 c. nuts
1 (12 oz.) pkg. chocolate chips
Mix and put in 9x5x3 loaf pan. Bake 45 to 50 minutes 350 degrees.

BOOKING ROOM TREATS
2 c. skim or non-fat milk
1 env. (four 1/2 c. servings) reduced
calorie instant chocolate pudding
mix
1/2 c. thawed frozen dairy whipped
topping
1 tbsp. chocolate syrup
1 oz. shelled almonds, toasted and
chopped
2 maraschino cherries, cut into halves
Using milk, prepare pudding according to package directions. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; set aside. In small mixing bowl combine whipped topping and syrup; stir to combine. Spread 1/4 of whipped topping mixture over each portion of pudding. Sprinkle each dessert with 1/4 of the almonds and then top each with a cherry half. Cover and refrigerate at least 30 minutes. Approximate total time: 14 minutes (does not include chilling time). Serves: 4. Each serving provides: 1 milk; 1/2 fat; 1/2 protein; 45 optional calories. Per serving: 155 calories; 6 g protein; 6 g fat; 21 g carbohydrate; 174 mg calcium; 329 mg sodium; 2 mg cholesterol; 0.3 dietary fiber (this figure does not include pudding mix and chocolate syrup; nutrition analysis not available).

REFRIGERATOR MOCHA TORTE
1 c. butter or margarine
2 eggs
1/2 c. powdered sugar
8 oz. (8 sqs.) semi-sweet chocolate
2 tbsp. milk
2 tsp. instant coffee powder
23 to 25 graham crackers, each about
2 1/2 inches square
Candied orange peel for garnish,
optional
This is a no-bake torte using graham crackers for the layers. A delicious chocolate-mocha filling and frosting with a garnish of candied orange peel turn it into a delicacy. For 1 torte you will need: TIPS: This cake can be made ahead. When well wrapped and refrigerated, it can be held up to several weeks. Just be sure it is well protected or the cake will absorb refrigerator odors. Cream butter with eggs and powdered sugar, whipping until light and fluffy. In the top of a double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring until well blended. Fold into egg mixture. If mixture is too thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold. Line a 9 x 5 inch loaf pan with plastic wrap. Spread a 1/4 inch layer of chocolate mixture over bottom of pan. Top with a layer of graham crackers. Spread crackers with 1/4 inch of chocolate mixture. Repeat until you have 5 layers. Spread remaining chocolate mixture over top and sides. Wrap and chill 2 hours or more until firm. To serve, remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate and garnish with orange peels, if used. Cake slices best after is has been at room temperature for about 30 minutes.

MOON CAKE
1 c. flour
1 c. water
1/2 c. margarine
1 (8 oz.) cream cheese
2 (4 oz.) pkg. vanilla instant pudding
1 (8 oz.) Cool Whip
Chocolate syrup
4 eggs
4 c. milk
Preheat oven to 400 degrees. Bring water and margarine to a boil, remove from heat and add 1 cup flour. Mix. Add 4 eggs, mixing after each egg. Spread in 12x17 inch sheet cake pan and bake for 20-25 minutes. Cool. Prepare pudding according to directions on package, adding the 4 cups milk and blending. Add cream cheese to pudding and mix. Spread over crust. Spread Cool Whip on top of pudding layer. Drizzle chocolate sauce over top. Refrigerate. Serves 20-24.

CHOCOLATE MILK SHAKES AND MALTEDS
3/4 c. cold milk
2 tbsp. chocolate syrup
Malted milk powder, if desired
1/2 to 1 c. vanilla ice cream,
serving consistency
Put milk and syrup (and malted milk powder if desired) into a blender container, cover and process at WHIP (PUREE) until thoroughly blended. Stop and add the ice cream, spooning it into the container in about 8 pieces. Cover and process at WHIP (PUREE) only 3 to 5 seconds. Longer processing will liquefy the ice cream. Yield: 1 drink.