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?
Stephanie is the Head Recipe Tester of Food52.
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.
Yes, they are whitish, as if lost some color, like light brown instead of normal color. Does't that change the flavor in baking?
Sorry, but will they look like that aft baking? Thanks v. Much.
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...)
Thanks again. Is there a proper way to store choc. in summer if you have a tiny Nyc apy?
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.
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