re-solidify baking chips
Posted: 21 June 2012 04:30 AM   [ Ignore ]
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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.

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Posted: 21 June 2012 11:25 AM   [ Ignore ]   [ # 1 ]
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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.

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Posted: 22 June 2012 12:19 AM   [ Ignore ]   [ # 2 ]
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Thanks everyone (:
Actually I’m not from the US so neither Ghiradelli nor peanut butter chips are available to me (:

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Posted: 27 June 2012 03:17 PM   [ Ignore ]   [ # 3 ]
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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!

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