How do you make chocolate chunks?
Start smacking the bars with the back of the spoon. The chocolate bar will start to break into smaller and smaller pieces. Try to smack the bar in the middle of the area that needs breaking. If the bar starts to dent or mush then refreeze.
Can you use chocolate chunks instead of chocolate chips?
Fortunately, chocolate chips and chocolate chunks are interchangeable in recipes, so you can use whichever style of chocolate you prefer or simply use up whatever you have on hand without worry.
What is a chocolate chunk?
Chocolate chunks are irregular chocolate pieces. They can be made by chopping bars of chocolate or bought pre-chunked in the baking departments of supermarkets.
Can I use baking chocolate instead of chips?
Use one ounce of semi-sweet baking chocolate, or one ounce of unsweetened baking chocolate, plus one Tablespoon of sugar, in place of one ounce of chocolate chips. Chop the bar into chunks to replicate the look of chips, in cookies, muffins or pastries.
What’s the difference between chocolate chunks and chocolate chips?
Chocolate chunks melt smoother and more evenly, and set up firmer, threading beautifully — and evenly — into the dough. Chocolate chips, however, are designed to hold its shape even in the highest of heat.
Can you substitute regular chocolate chips for mini chocolate chips?
If you only have regular chocolate chips or even chocolate discs or bars, try chopping them into smaller pieces to simulate the size of mini chips. I use a half-tablespoon scoop (link below the recipe) to portion the dough for these cookies.
Are chocolate chunks better than chocolate chips?
It comes down to, simply, each one’s ability to melt. Chocolate chunks melt smoother and more evenly, and set up firmer, threading beautifully — and evenly — into the dough. Chocolate chips, however, are designed to hold its shape even in the highest of heat.
How do you cut chocolate into chunks for cookies?
Cutting chocolate into chunks can be a hassle, and a food processor is often too much machine for such a small job. So rather than using a straight edged chef’s knife, use a long serrated knife. The teeth grab the chocolate without scattering it all over the cutting board (or the floor).
Is there an alternative to chocolate chips?
Create a replacement for the chocolate chips in your recipe by combining three Tablespoons cocoa powder, three Tablespoons sugar and one Tablespoon butter. This will give baked goods an intense chocolate taste, but it will change the appearance and texture of the finished product.