You know, it has occasionally occurred to me that maybe I'm being duped (wouldn't be the first time). The Ghirardelli ingredients for their bars are exactly the same and in the same order for their chips, as are the nutrition facts, so I'm asking myself why do I continue to buy the bars? They're much more expensive per oz - about 2 1/2 - 3 times more than the price of the chips, and they're a pain to chop! Now, many chocolate chips are indeed inferior to bar chocolate, due to whatever weird stuff they put in them to slow down the melting process and allow them to keep their shape. But this is not the case with Ghirardelli! What do you all think?
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Ghirardelli Bittersweet & Semi-Sweet Bars vs. Ghirardelli Bittersweet & Semi-Sweet Chocolate Chips
- Thread starter meryl
- Start date
sandi-in-hawaii
Well-known member
I looove Ghirardelli 60% cocoa chocolate chips, and have used it for melting.....
I also looked at the price difference, but didn't compare the ingredients. But I absolutely love the chips, and will use no other.
I've melted them to use in other baked goods, especially my Lacy Oatmeal Chocolate Sandwich cookies.
I bet they're the same thing too.
I also looked at the price difference, but didn't compare the ingredients. But I absolutely love the chips, and will use no other.
I've melted them to use in other baked goods, especially my Lacy Oatmeal Chocolate Sandwich cookies.
I bet they're the same thing too.
sandi-in-hawaii
Well-known member
Oops, forgot about the percent sign! I've always bought the chips and not the bars...
Like you, I figured it was the same chocolate, so I never felt the need to pay more for it smileys/smile.gif
I've used it melted in brownies, and as fillings for my Lacy Chocolate Oatmeal Cookie Sandwiches, and it always worked out just fine.
I do use the Ghirardelli 60 percent cocoa chips exclusively, and will not buy any other chip.
When it first came out a two or three years ago, only the biggest stores in the local grocery chains would have them - I asked the managers in the smaller stores within the same chain to carry them, but they said they didn't have the shelf space for all the varieties. I'm so glad that all the stores have them now.
I've been know to buy them by the case (12 bags), and hubby knows to be on the lookout for them when they're on sale.
Nestle's Toll House chocolate chips are just yucky!!!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2106
Like you, I figured it was the same chocolate, so I never felt the need to pay more for it smileys/smile.gif
I've used it melted in brownies, and as fillings for my Lacy Chocolate Oatmeal Cookie Sandwiches, and it always worked out just fine.
I do use the Ghirardelli 60 percent cocoa chips exclusively, and will not buy any other chip.
When it first came out a two or three years ago, only the biggest stores in the local grocery chains would have them - I asked the managers in the smaller stores within the same chain to carry them, but they said they didn't have the shelf space for all the varieties. I'm so glad that all the stores have them now.
I've been know to buy them by the case (12 bags), and hubby knows to be on the lookout for them when they're on sale.
Nestle's Toll House chocolate chips are just yucky!!!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2106
I have Michel Cluizel chocolate for special occasions, and it comes in chips. Very nice.
They don't call them "chips", I think pastilles or something French, but I see more and more chocolate makers offering this version of their chocolates. I use the ghiradelli chips as well and find they work just as well as bars.
They don't call them "chips", I think pastilles or something French, but I see more and more chocolate makers offering this version of their chocolates. I use the ghiradelli chips as well and find they work just as well as bars.
So why have I been knocking myself out chopping the bars AND spending more money when
I could have been using the chips all this time? There must be a reason ---- tell me there's a reason! I would think the chips would have be formulated a little differently in order to melt more slowly and hold their shape or they wouldn't be chips, n'est-ce pas? And how is the texture of baked goods, ganaches, etc. affected by using chips instead of bars? ..... Anyone??? As far as taste is concerned, well, I'm going to do a raw taste test and compare the bars to the chips - should have done that a long time ago. But the only way to really know the answer, is to bake the same cake twice, once with chips and once with bars - and do the same thing for ganache, then compare them side by side. Or I could contact Ghirardelli, but I find too often, in general, that most people answering phones don't have a clue, (and why should they?) and it's hard to get to the "right" person who, in the end, may or may not know anything either.
I could have been using the chips all this time? There must be a reason ---- tell me there's a reason! I would think the chips would have be formulated a little differently in order to melt more slowly and hold their shape or they wouldn't be chips, n'est-ce pas? And how is the texture of baked goods, ganaches, etc. affected by using chips instead of bars? ..... Anyone??? As far as taste is concerned, well, I'm going to do a raw taste test and compare the bars to the chips - should have done that a long time ago. But the only way to really know the answer, is to bake the same cake twice, once with chips and once with bars - and do the same thing for ganache, then compare them side by side. Or I could contact Ghirardelli, but I find too often, in general, that most people answering phones don't have a clue, (and why should they?) and it's hard to get to the "right" person who, in the end, may or may not know anything either.
sandi-in-hawaii
Well-known member
I've used it in a frosting (not ganache), but can't recall if I used it in cakes.
Well, I just did a side by side taste test (yes, I know it's past 2 AM, but I'm a chocoholic), and
here's what I found. I compared the 60% bittersweet bar to the 60% bittersweet chips, and there is quite a difference. The bar chocolate was superior all around. It had more taste, more depth, and was much creamier (which actually makes sense, since chips should be more firm and slower to melt or they wouldn't be chips). However, I found the chips to be quite flat tasting compared to the bar chocolate, plus they had a slightly waxy texture. I've always loved them when stirred into a chocolate chip cookie batter, because they maintain their shape, but still have a little meltiness to them, and the baking seems to enhance their taste and texture. But... I'm not going to use them melted into a batter, unless the recipe specifically indicates to use chips for whatever reason, and will stick with them for what they're intended to be used for - chips.
So, although the ingredients are exactly the same and in the same order for both the bar chocolate and the chips, there's obviously a difference in how they're produced or some other unknown factor. Why don't some of you taste them for yourselves, side by side? I'd be curious to hear your results. I still have to do the semi-sweet bar chocolate vs. semi-sweet chips test, but I assume my preference will be for the bar chocolate.
here's what I found. I compared the 60% bittersweet bar to the 60% bittersweet chips, and there is quite a difference. The bar chocolate was superior all around. It had more taste, more depth, and was much creamier (which actually makes sense, since chips should be more firm and slower to melt or they wouldn't be chips). However, I found the chips to be quite flat tasting compared to the bar chocolate, plus they had a slightly waxy texture. I've always loved them when stirred into a chocolate chip cookie batter, because they maintain their shape, but still have a little meltiness to them, and the baking seems to enhance their taste and texture. But... I'm not going to use them melted into a batter, unless the recipe specifically indicates to use chips for whatever reason, and will stick with them for what they're intended to be used for - chips.
So, although the ingredients are exactly the same and in the same order for both the bar chocolate and the chips, there's obviously a difference in how they're produced or some other unknown factor. Why don't some of you taste them for yourselves, side by side? I'd be curious to hear your results. I still have to do the semi-sweet bar chocolate vs. semi-sweet chips test, but I assume my preference will be for the bar chocolate.
sandi-in-hawaii
Well-known member
Veeeelllly interesting! Will have to try it!