Chocolate chips: Difference between revisions
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|title=Chocolate chips | |title=Chocolate chips Cooking Wiki | ||
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|keywords= | |keywords=#chocolatechips #chocolate #icecream #chocolatechipcookies #pancakes #storecupboarditems #cocoabutter #cocoa #cookies #cakes #waffles | ||
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| | |description=Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. | ||
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[[Image:Semi-sweet chocolate chips.jpg|300px|thumb|right|Chocolate chips]] | [[Image:Semi-sweet chocolate chips.jpg|300px|thumb|right|Chocolate chips]] | ||
[[Chocolate]] chips are small chunks of [[chocolate]]. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks. | [[Chocolate]] chips are small chunks of [[chocolate]]. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks. | ||
====Culinary uses==== | ====Culinary uses==== | ||
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Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at around 32 °C (90 °F) when the [[cocoa butter]] in the chips starts to heat. The cooking temperature must never exceed 115 °F (for milk and white) or 48 °C (120 °F) (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less [[cocoa]] butter than baking chocolate. This can make them more difficult to work with in melted form. | Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at around 32 °C (90 °F) when the [[cocoa butter]] in the chips starts to heat. The cooking temperature must never exceed 115 °F (for milk and white) or 48 °C (120 °F) (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less [[cocoa]] butter than baking chocolate. This can make them more difficult to work with in melted form. | ||
====Origin==== | ====Origin==== | ||
Chocolate chips are a required ingredient in [[chocolate chip cookies]], which were invented in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut | Chocolate chips are a required ingredient in [[chocolate chip cookies]], which were invented in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initially, Nestlé included a small chopping tool with the chocolate bars. In 1941 Nestlé and one or more of its competitors started selling the chocolate in chip (or "morsel") form. | ||
====Reference==== | ====Reference==== | ||
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[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
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Latest revision as of 06:30, 20 December 2014
Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape. They are available in numerous sizes, from large to miniature, but are usually less than 1 cm in diameter. Another variety of chocolate chips is rectangular or square chocolate chunks.
Culinary uses
Chocolate chips can be used in cookies, pancakes, waffles, cakes, pudding, muffins, crêpes, pies, hot chocolate, and various types of pastry.
They are also found in many other retail food products such as granola bars, ice cream, and trail mix.
Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at around 32 °C (90 °F) when the cocoa butter in the chips starts to heat. The cooking temperature must never exceed 115 °F (for milk and white) or 48 °C (120 °F) (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. This can make them more difficult to work with in melted form.
Origin
Chocolate chips are a required ingredient in chocolate chip cookies, which were invented in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initially, Nestlé included a small chopping tool with the chocolate bars. In 1941 Nestlé and one or more of its competitors started selling the chocolate in chip (or "morsel") form.
Reference
Find recipes that contain 'Chocolate chips'
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