Hey everyone!
I ordered some chocolate chips online [dark,milk and white] and some peanut-butter ones, and by the time they were delivered to me, the peanut butter and milk chocolate chips have turned into a big, [delicious] block of chips.
They’re not just “stuck” together; I’ve tried putting them in the fridge for a few minutes and trying to seperate each chip but they are not seperated at all.
I have added a picture to demonstrate it..

I think the only way to salvage them is to melt them [VERY gently] and then pipe them again to a chip-form, but I have no idea the about the specifics- to what temperature do peanut butter chips, for example, stay “tempered” ? I want them to act, post-piping, like real chocolate chips, which you can handle without them melting between your fingers.

I would LOVE to hear some feedback, any feedback- Google was completely useless so far.

How much does it weigh?  Is it enough to simply hack into about 4 pieces and bag each up (and wrap tightly in foil) and freeze for use in ganache, maybe?  That way, you won’t have to re-chip it.

About 9 ounces.
The thing is, I WANT them to be chips.
I plan to use them in cookies and to top a cake, and I want the “chip” look.

I believe there is a specific temperature range whereby they will maintain the solid form, but I think that degree of precision is very hard to achieve in a home kitchen environment, much less remain in that range to allow piping.

Personally, I would freeze them, put them in a plastic bag and beat them with a hard object in order to achieve the chunk look, rather than the chip look.  My view is that this is more visually appealing than chips;  anyone can buy chips, but not everyone can buy random-sized chunks.

I agree with Charles!  Bash -n- Chunk!  Chunks are very pretty.

Also, you can top your cake with beautiful shards:  Get two pieces of waxed paper about 12-14 inches long.  Melt the chocolate (double boiler, stir occasionally, when about 75% melted, remove from heat and stir to melt the rest).  Then, spread in a THIN layer on one piece of waxed paper.  Top with the other piece of waxed paper.  Roll up “lazy-tight”—i.e, not painfully tight—and refrigerate. When the chocolate is solid, unroll.  It makes beautiful, smooth-surfaced, but curved (like bark) shards.  They make the top of the cake look tres chic and look much fancier than the small amount of effort they take!

FWIW, and p.s., if you want chips, the Ghiradelli 60% ones are quite good (I think), and you can probably get them at your local groc.  It’s not like you can have too much chocolate around!!!

Thanks everyone (:
Actually I’m not from the US so neither Ghiradelli nor peanut butter chips are available to me (:

If the fat in the PB chips isn’t cocoa butter, then it won’t need to be tempered, just gently melted, cooled and re-piped into chips.

You can try it with a little off the block and see how it goes before you melt the whole shebang

If the chips contain cocoa butter, then you’ll need to re-temper.  I’m not sure, though, about the prognosis for re-tempering without some (tempered) seed chocolate.

Thanks Julie!
Actually, I’ve melted some of the chips, then mixed in some of the un-melted chips, just to imitate normal chocolate-tempering procedure (:
The milk chocolate ones are as soft as butter right now. The dark chocolate is nice and shiny, the other ones are matte. I think I’ll stick them all in the freezer, just ‘cause it’s crazy hot in Israel right now.

Thanks for the advice everybody!