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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]] | ||
{{CategoryLineIngredients}} | |||
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