THE FOOD52 CLASSICS: IT DOESN’T GET BETTER THAN THESE. SHOP NOW »
All questions
9 answers 1278 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

http://sweets.seriouseats...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ATL
added about 2 years ago

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

11a5dc99 9cd2 4f28 916e 5bee541e8aa7  400584 2795982053875 1473082837 n 1
added about 2 years ago

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

A43dee65 01b1 40a6 994d 068c78eb3eee  9f7dd561 a480 4e1b 8c8f d5da7ab5167c
dinner at ten

dinner at ten is a trusted home cook.

added about 2 years 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 about 2 years 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.

Ef581ac0 2eff 43ec b0a7 d6aa1b61ab38  fc macaroon 830
Joanne Chang

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

added about 2 years 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!