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In a large saucepan, slowly bring condensed milk, butter, and sugar to a simmer, stirring frequently. Remove from heat and stir in the vanilla. Mix in the chocolate until completely combined. Stir in walnuts and spices. Taste and adjust. Spread evenly into the pan and set in the fridge to cool. (I lightly greased my pan, but I'm not sure if that's necessary.) Once cooled, cut into desired size pieces and store in an airtight container.
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Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party