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Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 1 year ago

I like Guittard 63%...in the red package.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
ATL
added over 1 year ago

I like Guittard-the super chips in the yellow package.

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added over 1 year ago

I'm with cookbookchick -- love the ghirardelli 60%

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 1 year ago

I like chopping up a block of chocolate into slivers or chunks and using that instead of chips. You can get a higher quality chocolate than is usually available as chips, and I think is often cheaper. I usually use the Callebaut 60 or 70% bittersweet.
If you want the chip shape, I also like the Guittard "extra dark" 63% chips that Stephanie recommended.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

Guittard chips are very good quality, and I often use them. However, I really prefer to make uneven slivers and chunks off a large block of chocolate.

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Joanne Chang

Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.

added about 1 year ago

If you can get Tcho chips they are excellent. I believe you can get them thru mail order. We use them in many of our cookies!