choc chips emergency

In midst of making blondies. Opened new bag of chips and many are dried out, even tho not stored next to heat source. Can they be used in recipe and if not, why? Wont they melt just like others?

  • Posted by: barb48
  • July 14, 2013
  • 1645 views
  • 7 Comments

7 Comments

Stephanie B. July 14, 2013
I used to keep mine in the fridge if I had the space. But it's probably better to just keep it in the coolest, darkest spot you can find and hope for the best. The bloom doesn't looks very appetizing, but it's harmless and the chocolate is still good.
 
barb48 July 14, 2013
^^^apartment.
 
barb48 July 14, 2013
Thanks again. Is there a proper way to store choc. in summer if you have a tiny Nyc apy?
 

Voted the Best Reply!

Stephanie B. July 14, 2013
Bloom shouldn't change the flavor of the chocolate. It just means the cocoa butter has gotten warm and rises to the surface of the chocolate, changing the appearance. The chocolate has fallen out of temper, but it's perfectly safe to use. It will melt in the oven and should taste just the same.

(For more on chocolate temper, you can check out http://www.davidlebovitz.com/2005/08/tempering-choco/)
 
Stephanie B. July 14, 2013
What do you mean by dried out? Do the chocolate chips appear to have whitish spots or coating? If so, that is known as bloom. It just means the chocolate chips are out of temper and the cocoa butter in them has changed form. They don't look pretty, but it is fine to use them.
 
barb48 July 14, 2013
Yes, they are whitish, as if lost some color, like light brown instead of normal color. Does't that change the flavor in baking?
 
barb48 July 14, 2013
Sorry, but will they look like that aft baking? Thanks v. Much.
 
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