Meryl, just saw a good hint about chopping chocolate for chips...

M

marilynfl

Moderator
I'm currently reading Sherry Yard's "Desserts by the Yard." She's Spago's lead pastry chef and was also pastry chef at Compton Place in SF.

Sherry recommends placing a chunk of dark chocolate on a plate or microwavable cutting board and zapping for 5 seconds, three times in a row.

That allows her to cut off chunks for chips and avoid splintering.

She doesn't specify, but I wouldn't make it too big a chunk, since things heat in the center faster. I'm thinking maybe 4"?

I noted her favorite chocolate chip cookie is almost identical to the Blue Chip one by David L. you posted a few days ago. Only 1/4 C more of flour, but with no nuts. Otherwise identical. Another tasty derivative of the original Tollhouse.

I mixed up a batch of Blue Chips last night. Haven't tasted one yet, but Lar said they were delicious.

 
Fingers slipped - as I was saying, this wouldn't work for me because I don't use a microwave, but

thanks anyway! I hope Sandi in Hawaii sees this - she was just asking me about chopping chocolate and it's a good tip for her.

 
so?

Marilyn! chocolate is NOT popcorn.... or vice versa... isn't there a saying that goes "there's ALWAYS room for chocolate"?

 
and I believe chocolate goes very well with popcorn, even cheese popcorn. not a good enough excuse.

 
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