Chocolate chips

When I want to make chocolate chip cookies or quick muffins at home, I prefer to prepare these chips myself. They have no additives, and I know exactly what goes into them. It's much simpler than it seems at first glance, and there's really no need for special equipment.

Quick Info

Total time: about 25 minutes
Preparation time: 15 minutes
Cooling time: 10 minutes or more, as needed
Servings: enough for a tray of chips, enough to use for a batch of muffins or cookies
Difficulty: easy
Recipe type: homemade chocolate chips for baking

Ingredients

50 g dark chocolate
50 g white chocolate
2 tablespoons milk

Preparation method

1. Break the dark chocolate into small pieces. I put it in a heat-resistant bowl along with a tablespoon of milk. I melt the chocolate in a double boiler or directly in the microwave, but I check and stir often to prevent burning. When it's completely melted and has a smooth consistency, I let it cool for a minute.

2. In the meantime, I break the white chocolate and do the same: I melt it with a tablespoon of milk.

3. I prepare two improvised piping bags from baking paper. I cut a sheet of baking paper, roll it tightly into a cone, and cut off the tip. If I don't feel like doing that, I use a small bag and just cut off a corner.

4. I fill the piping bag with the melted dark chocolate. On a tray lined with baking paper, I form small drops with short movements, pressing gently.

5. I do the same with the white chocolate.

6. I put the tray in the fridge or freezer, depending on how quickly I need the chips. Generally, after 10 minutes in the freezer, they are ready to use.

Why I make this recipe often

These chips are always on hand, and I don't stress about looking for options without oils or artificial flavors. Plus, I can control their size and make just what I need, without waste.

Tips and variations

Tips

Use quality chocolate, not a very cheap one, so it doesn't melt too quickly during baking.
If you have patience, let the chips sit in the fridge longer to be perfectly firm before using.
It's good to use baking paper for shaping the piping bag, as nothing sticks to it.

Substitutions

You can use only dark chocolate or only white chocolate, depending on what you have on hand.
If you don't have milk, a small tablespoon of water works too, but the texture will be slightly different.
For those with lactose intolerance, you can try using plant-based milk.

Variations

If you want larger chips, cut the tip of the piping bag a bit wider.
You can also shape them into small round shapes, not just "drops."
The mixture of dark and white chocolate looks great in desserts with contrast.

Serving ideas

Add them to muffin, cookie, or cake batter.
Sprinkle them over rice pudding or custard for an extra chocolate kick.
You can use them for decorating cakes or desserts in glasses.

Frequently asked questions

Does melted chocolate with milk harden like store-bought?
It hardens quite well, but not as hard as store-bought chips. It's perfect for short baking or cold desserts.

Do these chips melt in the oven?
In the batter, they may melt a little, depending on how long you bake them. They are ideal for desserts that don't stay in the oven long.

Can I use chopped chocolate bars instead of chips?
Yes, if shape doesn't matter, that works too. However, chips look more uniform in muffins or cookies.

How long do homemade chips last in the fridge?
They last a few days without problems, but it's not recommended to keep them too long, as they can absorb odors from other foods.

Can I use milk chocolate instead of dark or white chocolate?
You can, but the melting and hardening texture may be slightly different, softer.

Nutritional values

Estimate for the entire amount (100 g chocolate + 2 tablespoons milk):

Calories: about 540 kcal
Protein: 7 g
Fat: 30 g
Carbohydrates: 60 g

Values may vary depending on the chocolate used. The chips are not very high in protein, they have enough sugar and fat, typical for chocolate.

Storage and reheating

Store in the fridge in a sealed container. I do not recommend reheating them, as they lose their shape. If you stored them in the freezer, you can use them directly in desserts without thawing. Ideally, consume them within a few days to avoid absorbing odors from the fridge.

 Ingredients: 50 g white chocolate 50 g dark chocolate 2 tablespoons of milk

 Tags:  chocolate chips