Did you know that it is possible to make homemade chocolate chips? They are much healthier than those on sale and contain no preservatives or additives, but above all they are also suitable for vegans. This article will show you how to make white chocolate chips as well.
Ingrediants
Normal Chocolate Drops
- 6 tablespoons of dark chocolate for pastry
- 3 tablespoons of coconut or cocoa butter (for food use)
- 2-3 tablespoons of maple syrup
Drops of White Chocolate
- 2 tablespoons of cocoa butter, melted
- 1/8 teaspoon of pure vanilla extract
- 2 tablespoons of powdered sugar
- 1 pinch of low salt
- 1 tablespoon cashew or macadamia nut butter (optional)
- ½ teaspoon of powdered milk (optional)
Steps
Method 1 of 2: Make Normal Chocolate Chips
Step 1. Line two standard-sized baking sheets with parchment paper
They will be the base on which to lay the chocolate chips after creating them with the pastry bag.
Step 2. Prepare the water bath
Pour about 5 cm of water into the bottom of a saucepan and heat it on the stove. Place a heat-resistant glass bowl on top of the pot. Make sure the bottom of the bowl does not come into contact with the water below.
Some people prefer to melt the chocolate in the microwave, but the bain-marie method guarantees greater control and reduces the risk of "rags", that is, that the cocoa butter separates from other fats
Step 3. Break up the chocolate
The smaller the pieces, the less effort you will have to untie it. Unlike other varieties of chocolate, the one for pastry is pure cocoa and does not contain milk. This feature makes it ideal for people who follow a vegan diet.
Step 4. Pour the ingredients into the glass bowl
If you want the chips to be dark chocolate, avoid adding butter. The latter makes the chocolate richer and creamier, but for this reason the drops will be less solid. Chocolate chips prepared without butter have a more bitter taste, but have the advantage of melting less easily.
- You can try using coconut oil instead of butter, but keep in mind that the chocolate chips will be softer and melt faster.
- If you don't have liquid maple syrup, you can also use granule syrup or coconut sugar or a few drops of stevia.
Step 5. Melt the ingredients using medium-low heat
Turn on the stove and stir until they are perfectly melted and blended. If possible, use a non-stick silicone kitchen spatula.
If you prefer to use chocolate powder, wait for the butter to melt before adding it to the mixture
Step 6. Transfer the mixture to the pastry bag using a spoon
Fit a thin nozzle. Alternatively, you can pour it into a zip-lock food bag and then cut one of the two bottom corners with a sharp pair of scissors. Be careful not to create too wide an opening or you will get "kisses" instead of chocolate chips.
Step 7. Start making the chocolate chips on the pans lined with the oily paper
To create the tip, gently tap them in the center with a toothpick, then lift it up and peel it off the chocolate gently.
Step 8. Wait for them to harden
It may take some time, depending on the ambient temperature. If you want to speed up the process, put the baking sheets in the freezer for about half an hour.
Step 9. Store the chocolate chips in an airtight container inside the freezer
At the time of use, remove only the ones you need from the container.
Method 2 of 2: Make White Chocolate Chips
Step 1. Line a standard-sized baking sheet with parchment paper
It will be the base on which to lay the chocolate chips after creating them with the pastry bag.
Step 2. Prepare the water bath
Pour about 5 cm of water into the bottom of a saucepan and heat it on the stove. Place a heat-resistant glass bowl on top of the pot. Make sure the bottom of the bowl does not come into contact with the water below.
Step 3. Cut a cube of cocoa butter (5 cm per side) and place it in the glass bowl
If you can't find cocoa butter, you can replace it with coconut butter.
Step 4. Melt it in a double boiler
Turn on the stove over medium-low heat, then stir the butter frequently with a non-stick silicone cooking spatula to help it melt evenly.
Step 5. Add the other ingredients
If you're having a hard time finding cashew or macadamia nut butter or powdered milk, don't worry, they're not essential ingredients. Their function is simply to make the white chocolate chips even creamier.
Step 6. Transfer the mixture to the pastry bag using a spoon
Before starting, mount a thin spout on the pastry bag. Alternatively, you can pour it into a zip-lock food bag and then cut one of the two bottom corners with a sharp pair of scissors. Be careful to close it well and do not create too wide an opening otherwise you will get chocolate "kisses" instead of drops.
Step 7. Start creating the chocolate chips on the baking sheet lined with the oily paper
To create the tip, gently tap them in the center with a toothpick, then lift it up and peel it off the chocolate gently.
Step 8. Wait for the white chocolate chips to harden or place them in the freezer
In the freezer they will solidify in about half an hour.
Step 9. When they have solidified, store them in an airtight container inside the freezer
At the time of use, remove only the ones you need from the container.
Advice
- Do your best to create very small drops, just mount a suitable spout on the pastry bag.
- If you are short on time, you can use a honeycomb silicone mold made up of many small cavities. Spread the chocolate on the mold, making sure it gets into the little holes, then place it in the freezer waiting for the drops to harden. Once solid, remove them from the mold.
- Should the chocolate harden inside the pastry bag, let it cool, then take it out and break it into small pieces with a meat mallet or rolling pin to create a more rustic, but just as good, version of the classic drops.
