It would never have occurred to me to make chocolate chips had I not received a request on Facebook from my friend Aerial to try out frozen chocolate dipped kiwis. Well, my sister in Chile just happened to have FIFTEEN kiwis in her fridge, and decided to make them right away despite the fact that the only chocolate she had in the house was the chocolate syrup she made. Shocker- it didn’t work out so well. But her defense was that Chileans don’t HAVE chocolate chips, so what is she supposed to do? A quick google search for homemade chips brought up all kinds of recipes! I ended up using this gem from HeavenlyHomemakers. Though the coconut oil she suggested sounded delicious, it was about twice the price of organic butter, so I went the butter route.
You will need
½ cup cocoa ($3.00 per 8oz, $3.00/2.8125cups = $1.07 x .5cups = $.54)
½ cup sugar ($2.99 per 5 lb, $2.99/80oz = $.04 x 3.75oz = $.14)
1 cup organic butter ($4.99 per lb, $4.99/4 sticks = $1.25 x 2 sticks = $2.50)
1 tsp homemade vanilla ($.01 per ml, $.01 x 4.92ml = $.05)
|Everything just starting to heat|
|About half way through the heating process|
In a medium saucepan, bring an inch or two of water to boil. In a heatproof bowl, combine the cocoa, sugar, and butter, and place over the saucepan (or use a real double boiler if you have one!). Stir everything together until the butter is totally melted and the sugar has dissolved. Take the bowl off the heat and add the vanilla. Pour into a greased or parchment-lined 9 x 13 inch pan. Allow to cool in the fridge until completely solid, then break into bits.
If you aren’t planning on using these immediately, I’d refrigerate them since they contain butter!
|Poured into the pan and ready for the fridge|
|I left it int he fridge overnight, and it looked a little rough this morning.|
|Chunks that I broke up using the paper to keep all the mess off my hands!|
Well I forgot to add the vanilla, I always do when it’s added after everything else. The turned out alright- not all the sugar dissolved, so they’re a little gritty, and some butter solidified on top (it looks like the chocolate bloomed, but it didn't), but they taste great. It was a little messy to break it up since they melt so easily, but if you use the parchment paper to hold onto the chocolate, it’s not too bad.
$3.23 for 12oz, or $4.31/lb.
$3.49/lb for Tollhouse in Martin’s bulk section.
Unless you live somewhere were chocolate chips are not readily available, and you can’t use any other type of chocolate, Buy It. If your name is Margaret, and you’re a knucklehead living in Santiago, Chile, go ahead and Try It.