Yeah, I know about the wax thing as well. Honestly, when chocolate chips are
sold so cheaply, you have to wonder what else is in them. Can't be pure
chocolate, that's for sure.
Yes, I use charcoal when grilling/smoking. Lump charcoal, not briquettes.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Thu, 31 Dec 2020 06:37:50 -0800
Subject: [blindcooks] Re: Swapping out bars for chips
Does the recipe call for melted chocolate as the only source of chocolate
flavor, or is there also some cocoa in the brownie batter as well? I
honestly don't see a problem if you use chips for the bars, but it sort of
depends on how they are handled. The problem with most chocolate chips out
there is that a lot of them are not pure chocolate. The industry believe
nearly all chocolate chips are used in cookies and brownies, and will try to
use synthetic wax in place of the cocoa butter, or will pass off inferior
chocolate as quality stuff.
If I may bring up an entirely unrelated topic in this reply, you are a
charcoal guy when you barbecue, right? I could use some input on the
subject of charcoal, if you don't mind. Let me know, and I'll maybe start a
new topic on the list.
Jon
-----Original Message-----
From: Rob Hudson
Sent: Wednesday, December 30, 2020 3:00 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Swapping out bars for chips
I want to make brownies, but I find myself lacking semi sweet baking
chocolate bars. I do, however, have semisweet chips.
Now, I know that bars and chips have different amounts of cacao, which can
affect the final product, but what I don't know is how much difference will
result if I use four ounces of chocolate chips versus a 4 ounce bar. Am I
going to end up with a grainy mess if I swap out the four ounces of melted
chocolate bar by four ounces of melted chips?
