How do you make chocolate chips?!
How do you make chocolate chips?
Answers:
Verry very easy, but somehow they dont look same as the store brought ones.
1. Take little less than a cup of flour. Dry dtir it to get rid of any bumpy stuff.
2. Take half litre milk and warm it up. Add a cup of cocoa powder (any chocolate powder)
3. Stir and add the flour
4. It'll look really muddy
5. If too thick (can't stir well) then add milk
6.When all the bumps are gone then keep in on the stove and take a spoon and scoop a spoonfull and make small dots (about a cm in diameter).
7. When the tray is full then put it in the fridge to cool.
8. If this works give me a best answer vote;) :P
its difficult to do in your own kitchen-- right temps, consistency, cooling area, etc. ..purchase them
Look on the back of a bacon soda and it will tell you every thing
im not sure... it would be easier to just purcase them. But you could try buying some chocolate and a type of shape mold into anything you like, like chips. You can melt the chocolate, drip it into the mold, and then put it in the fridge to cool and voila! You have chocolate chips (in any shape you like)
why would you want to make your own chocolate chips?
this is the BEST chocolate chip cookie recipe!!
Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Heat oven to 375oF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375oF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
The ones you buy in the store contain a percent of wax. That is why they maintain their shapes so well. At home I have done chocolate chunks. I feel a little better about the treats I feed my family.
I stand corrected...
I don't!
Why make chocolate chips when I can buy a package for under $3. without buying all the ingredients and having a factory full of machines, workers and ingredients?, not to mention employee taxes, property taxes, packaging costs, shipping costs.
I will use different chocolates broken into pieces for recipes, including but not limited to cookies.
As the former manager of quality for Tollhouse brands, I can give you a quick over view. Cocoa nibs are blended and roasted, then shelled. They are ground very fine and the cocoa butter is removed. Farther down the line, cocoa powder and cocoa butter are mixed with various ingredients to give semi-sweet or milk chocolate or other various types of chocolate. The blend is slowly agitated for hours in a machine called a conch which makes the chocolate smooth. From there the chocolate is sent to a heated tank for holding until it is used. Then it is tempered (heated and cooled to exacting temperature to create the desired crystal structure. The chocolate is sent to a depositor which can have thousands of holes in it. A small squirt onto a moving belt from the moving depositor creates the chip shape. The belt moves through coolers (sometimes the belt is stainless steel and refrigerated itself). Once hardened by cooling, the chips are bagged and boxed, then shipped.
To try to do this at home would be very difficult. The better choice would be to take a bar of bittersweet chocolate and break it into small pieces. That was the way the original Tollhouse cookies were made.
PS: No Tollhouse morsel contains wax. The different melting points come from varying the amount of cocoa butter and other fats in the mix. Some melt at higher temperatures than others.
Chocolate chip cookies were introduced in the early 1940's. At that time they were called Tollhouse Cookies. There were no commercial little drops, so we made chocolate chips by chopping up large semii-sweet chocolate bars. The chips were irregular in size and shape, but this might be considered a plus. Two methods were possible: use a sharp knife; put the chocolate bar between two layers of waxed paper and smash it with a hammer. There is no reason why it could not be done today.