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Respected Contributor
Posts: 2,241
Registered: ‎12-05-2012

It used to be easy to put mini chocolate chips on warm 

cookie dough and they would melt and I could spread them 

after a few extra minutes in oven. 
Now a gloppy mess. What happened? Any advice?

I use them on top of toffee square bars. 
Another chocolate to try?

 Thanks all!

Respected Contributor
Posts: 4,276
Registered: ‎03-09-2010

Maybe add a bit of cream to them and make a ganache?

“I heard the sound I had to follow”
In Your Wildest Dreams by Justin Hayward
Respected Contributor
Posts: 3,903
Registered: ‎03-09-2010

What kind do you use now?  I like those Ghirardelli melting chips.

Regular Contributor
Posts: 189
Registered: ‎04-29-2015

I find that Nestles chips don't melt as nicely as they used to, especially the butterscotch chips.

I now use either Ghiradhelli or Guittard chips--much better.

dragonfly

 

 

Honored Contributor
Posts: 69,400
Registered: ‎03-10-2010

There are chips on the market that are not real chocolate and don't melt like chocolate.  A picture of the package would have been helpful.

New Mexico☀️Land Of Enchantment
Honored Contributor
Posts: 12,317
Registered: ‎03-09-2010

@wonderfulworld   I am very good about notifying the company when I have an issue...you should be able to find an email address on their website or contact them via facebook.  

 

I have a facebook account...I use it only to sell on Marketplace and to contact vendors that I need to communicate with....I have found that facebook gets a reply much quicker - I use Messanger to ask the question.

 

 

Respected Contributor
Posts: 2,241
Registered: ‎12-05-2012

@santorini wrote:

What kind do you use now?  I like those Ghirardelli melting chips.


Nestle... they have changed something. 

Honored Contributor
Posts: 13,019
Registered: ‎03-09-2010

Ghirardelli makes my favorite chocolate.

Trusted Contributor
Posts: 1,007
Registered: ‎03-24-2010

Re: Melting chocolate chips

[ Edited ]

@wonderfulworld wrote:

It used to be easy to put mini chocolate chips on warm 

cookie dough and they would melt and I could spread them 

after a few extra minutes in oven. 
Now a gloppy mess. What happened? Any advice?

I use them on top of toffee square bars. 
Another chocolate to try?

 Thanks all!


I love those toffee squares!  I haven't made them in a few years, but I have been seeing them on Pinterest, which has me wanting to make them.

 

It's been a while, but I remember when I made them that I just put the chocolote chips on the toffee squares as soon as they came out of the oven.  I let them sit for a few minutes and could easily spread the chocolate.

 

Here is what I think happened: you can sometimes take chocolate too far.  Have you ever microwaved chocolate a little too long and it seizes up?  I have (that's why they tell us to do 30 second intervals)!  Basically the chocolate gets cooked.

 

Gloria 

Trusted Contributor
Posts: 1,007
Registered: ‎03-24-2010

@Dragonflyveb wrote:

I find that Nestles chips don't melt as nicely as they used to, especially the butterscotch chips.

I now use either Ghiradhelli or Guittard chips--much better.

dragonfly

 

 


Agreed!  I only use Ghirardelli chocolate chips.  They cost a bit more, but the chocolate flavor is superior.