Comments on: Making Homemade Chocolate Chips…In Detail

By: Candi

Candi — Wed, 09 May 2012 19:44:08 +0000

I tried this with half butter and half coconut oil. Didn’t turn out quite as I’d planned. They are much softer than conventional c.chips. I had to store them in the fridge. I tried them in my tried and true cookie recipe and it failed miserably. It all melted and ran in the bottom of my sheet. Luckily, I only put one sheet at a time instead of the 4 or 5 that I usually do. It still tasted good, but did not resemble a cookie in any way. I pressed the rest of the cookie dough into my cast iron skillet and just baked it into a big cookie bar. Haven’t tasted it yet, it’s still cooling, but I suspect it will taste very good. Maybe we’ll have to get used to cookie bars? Perhaps a different cookie recipe may have yielded better “cookie” results?

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Thu, 03 May 2012 23:31:49 +0000

Laura,
I hope you see this – it might be worth a post update if you test and agree. Emulsification is the key to getting it all to stay together, and boy, did I fail at it. Then I realized this is more or less the same recipe as GNOWFGLINS yummy coconut bark (http://www.cravingfresh.com/2012/01/smart-sweets-winner-plus-peppermint.html), and it uses the food processor to emulsify. You don’t even have to heat everything if you use honey, so you don’t worry about the sucanat dissolving or not. Soooo…I recommend trying a food processor, and you might even like it with slightly less cocoa and sweetener; I thought it rather too “dark” almost bitter, but maybe that’s because all my sucanat wouldn’t dissolve and then my honey separated out on the second go-round… ;)

Anyway – hope this helps! :) Katie

By: Daniel Ross

Daniel Ross — Thu, 03 May 2012 19:08:58 +0000

I had to use margarine. I just put it in the refrigerator,
fingers crossed! xD

By: Laura

Laura — Thu, 03 May 2012 17:34:14 +0000

Waxed paper should work.

By: Daniel Ross

Daniel Ross — Wed, 02 May 2012 13:02:34 +0000

Is there any substitute for the parchment paper?

By: Laura

Laura — Sun, 22 Apr 2012 19:55:02 +0000

Sure, that’s a good idea. Or, you could try using expeller pressed coconut oil, which doesn’t taste like coconuts at all! http://heavenlyhomemakers.com/coconut-oil-why-it-is-good-for-you-and-where-to-buy-it

By: Aishwarya

Aishwarya — Sun, 22 Apr 2012 14:01:41 +0000

but how can i get those little choco chips with a round flat base and a peak??

By: Jennifer S

Jennifer S — Sun, 22 Apr 2012 01:27:05 +0000

Just found this recipe and I can’t wait to try it (and to check out the rest of your site)! I do have a question though: Could you use a mix of coconut oil and butter (like a half and half mix)? Hubby likes subtle coconut flavor, and I know a whole cup of it will be too much for him. Have you ever tried it this way? Thanks!

By: Farrah

Farrah — Sun, 15 Apr 2012 22:46:19 +0000

It’s in the fridge as I type. You are sooooooo right! I couldn’t stop sampling the mixture. I like SWEET chocolate so I added powdered sugar after removing from heat. Then I lined the pan with ALMONDS before pouring the hot chocolate. cannot wait!

By: Alex

Alex — Fri, 13 Apr 2012 01:52:48 +0000

I tried making this with maple sugar and butter. Everything went fine until it cooled. The butter and chocolate separated, so that I ended up with a layer of hard butter on the top, and a layer of soft chocolate on the bottom…
Next time I will try using coconut oil.