Chocolate chips melt beautifully in the microwave (stir every 20 seconds until melted). I use Nestle Morsels pretty much all the time, unless I'm feeling flush and can spend more money on high end chocolate like E. Guittard or Valrhona.
Totally agree w/Mrs Larkin! Personally, I usually go with anything that is solid to start. You can then melt knowing it will harden when cool. If you add butter or any other oil when melting it will be that much softer when cool.
To make a thinner mixture (better for drizzling) you can add up tp 50% unsalted melted butter to the choc and let it stand until the consistency you like. If you don't want your choc to be as sweet as Semi-sweet, you can use any choc that has a higher% cocoa- like Trader Joe's (which is purported to be Caillebaut and really excellent imo.)
I like to use Ghiradelli bitter chocolate chips.
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Well played. You deserve a cookie.
Mixed with water, this endlessly versatile staple can also turn into... tofu
Burmese Chickpea Tofu
The West Elm Couch from Hell
Shop the Piglet Tournament Cookbooks
Linguine with Breadcrumbs and Kale
Hot Hot Hot—Sale on Pots!
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