[chefy]

Hi

I'm trying to make soft rich chunky chocolate chip cookies. I don't have access to high quality chocolate chips, but I can get couverture chocolate (callebaut to be exact). I tried to substitute the chips with chopped up couverture, but it ended up destroying the texture. Does anyone have suggestions?

Thanks! I look forward to hearing from you guys!

[chris.lawrence]

Originally Posted by chefy

Hi

I'm trying to make soft rich chunky chocolate chip cookies. I don't have access to high quality chocolate chips, but I can get couverture chocolate (callebaut to be exact). I tried to substitute the chips with chopped up couverture, but it ended up destroying the texture. Does anyone have suggestions?

Thanks! I look forward to hearing from you guys!

Couverture chocolate is too fatty (contains too much cocoa butter) for baking as chips... if you don't have access to good chocolate chips, can't you just get some half-decent dark-chocolate (the darker the better) and bash it into pieces?

[chefy]

Thanks Chris. When you say half-decent dark-chocolate, are you referring to regular eating chocolate bars? I still have LOTS of couverture chocolate left and would really like to use it. I read something about tempering, if I temper my couverture, will it work better in my recipe?

[chris.lawrence]

Originally Posted by chefy

Thanks Chris. When you say half-decent dark-chocolate, are you referring to regular eating chocolate bars? I still have LOTS of couverture chocolate left and would really like to use it. I read something about tempering, if I temper my couverture, will it work better in my recipe?

I'm don't think so chefy, the difference between couverture chocolate and baking chocolate is the fat content (defined by the amount of cocoa butter), the higher the fat, the more to interfere with the batter/dough of your cookies.
Bitter-sweet regular dark chocolate isn't terrible for baking... and I doubt you would notice the difference between a dark-chocolate eating bar and baking chocolate chips/bars in your cookies... if you're unable to get baking chocolate give regular dark chocolate a try.

[chefy]

Thanks Chris! I'll give regular chocolate a try

[bekazu]

Why not impress everyone with you know with truffles for the holidays. Melt together equal parts cream and the callebaut chocolate, let it firm up in the fridge then scoop or roll into balls. I've dipped mine in chocolate, rolled them in crushed coconut, chopped nuts, sprinkles you name it.
Flavor the melted chocolate with liquers, fruit puree or extracts.
Easy to make although they do take a little time.