OT: Recipe for making chocolate chips?

Hi everyone,

I know this is way off topic, but I am desperate. I searched google for about an hour with no answer.

As most of you know my oldest DD can't eat refined sugar. I want to make her some chocolate chip cookies. The problem is they don't sell sugar free chocolate chips in my area that I can find, and I have looked!

I am looking for a recipe to make chocolate chips using sugar free baking chocolate squares, and maybe splenda or sugar in the raw.

I could always just experiment, but if anyone has any recipe they can share that would be great!

I am thinking I can do this:

Melt some baking chocolate, add a bit of whipping cream add a bit of splenda

Put parchment paper on cookie sheets while the chocolate cools

use an icing bag and tip to squeeze out little chunks/chips (or a spoon and drop them on or something).

Freeze the little buggers and hope they taste good!

Does that sound good?

TIA!

Michelle

Reply to
Doug&Michelle
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I can't help you, but will mention that chocolate chips made for cookies have a higher melting temperature than regular chocolate. Otherwise, they'd melt out all over the cooking sheet (maybe burn?). Anyway, the important thing is that they use some kind of additive to do this - maybe a fat with a high melting temp or something. Chocolate melts in a double boiler (bain marie) at the boiling point of water (100C, 212F) whereas chocolate chips are baked in cookies at 190C (375F) or so.

Try googling info on baking chocolate at high temps and see what you find - that could be used for making chips. The icing bag sounds like the way to go.

Mike PS - I didn't find anything in JoC. PPS - I'm not much of a baker, but my ex is and I helped her with lots of desserts.

Reply to
Michael Daly

Michelle, Here's a few recipes that you might want to stash away

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the recipes there, they all called for semi-sweet Mini chocolate chips.So there would be some sugar in there, but a lot less than regular chocolatechips. Splenda is great. Made pumpkin pie with that on the sly this year.;) No one knew the difference. heh heh hehWhy don't you try a small batch, like half a recipe if possible, with justcutting up the baking squares and adding a slight bit more splenda than therecipe calls for. Also, you may want to try using wheat flour instead ofwhite flour.

HTH

Sharon

Reply to
Sharon Hays

in health food stores (try whole foods) there is something called (i think) grain sweetened chips---it's in the baking aisle.....

i believe no refined sugar

betsey

Reply to
betsey

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the link, the brand is sunspire. i've used them successfully. also, as an all natural alternative to sugar, are agave syrup (very light, delicious in tea, etc) stevia (has a mild aftertaste) and brown rice syrup.

i'm trying to cut out sugar...but the chemical substiutes, i don't trust.

betsey

Reply to
betsey

When cream is added to chocolate, you wind up with a ganache. That won't really raise the melting temp of the chocolate, and will actually make it softer. Ganache is the heavenly center filling of truffles.

To raise the melting temp of real chocolate (chocolate liquor, cocoa butter, and any assorted flavorings such as sugar, milk, vanilla), you have to add fats other than cocoa butter, usually vegetable oils of some kind, though parafin is sometimes used. Cocoa butter crystals melt at about 80-95 F degrees, depending upon how well made and handled the chocolate was to begin with.

I would think your best bet would to be to use one of the sources for sugar free chocolate chips that have been given, rather than to go through the trial and error process of adding vegetable fats to chocolate until you got the right mix and proportions. Be a LOT cheaper.

Good luck!!

Rob>Doug&Michelle wrote:

Reply to
RobinM

All you have to do is break chocolate into pieces of suitable size -- chips don't have to be drop-shaped.

If you have to sweeten bitter chocolate, spread it out in a thin layer to cool, then break it up with a knife. No need to add cream -- standard chips are not milk chocolate.

I don't understand the need to raise the melting point. Standard chocolate chips become quite fluid in the oven -- they don't run because they are supported by the dough. The "higher melting" fats are added because they are cheaper than cocoa butter. (Not to mention that molten hydrogenated fats are water thin -- and molten chocolate isn't.)

Tangenting off into a fond memory:

I happened to visit a high-class chocolate shop when my spouse had medication-induced diabetes. They had a delicious solution to my problem: Almonds with a very thin coat of bitter chocolate. The almonds sweetened the chocolate just enough; it was actually better than almonds coated with sweet chocolate. (But then the almonds I was familiar with were probably coated with a chocolate of much lower quality.)

Joy Beeson

Reply to
Joy Beeson

Takes me back... I remember helping DM cut baking chocolate into smallish pieces for "Toll House Cookies". One of her sisters was a home ec teacher and managed to get the recipe from the original Toll House (if memory doesn't fail me). I got hooked on bittersweet chocolate then.

Jean

Reply to
Jean D Mahavier

It'll be fine, but it won't be chocolate chips.

This isn't a cookie recipe but it makes a rich sugarless dessert. You can use all one type of fake sweetener but the combination seems to give a more sugar-like result.

Chocolate Custard

2 cups heavy cream 3 oz unsweetened chocolate (3 whole squares), chopped 2 Tbs butter 4 egg yolks, slightly beaten 1 teaspoon vanilla extract 2 Tbs Splenda 3 packets Nutrasweet 3 packets Sweet-N-Low

This is very rich - serve in tiny cups.

Heat the heavy cream in a double boiler over but not in boiling water. Add the chopped, unsweetened chocolate and the butter, and heat, stirring, until the chocolate is melted and the mixture is smooth and creamy. Add the vanilla and the sweeteners to the beaten egg yolks and mix well. Scoop about ¼ cup of the hot cream mixture out of the pan and stir it into the yolk mixture to temper it. Then add the yolk mixture to the hot cream and stir constantly until the mixture begins to thicken. Remove from heat and stir slowly for about 2 minutes to release the steam. Pour into a bowl, cover with plastic wrap and refrigerate.

Note: At no point should the cream or the pudding boil.

Reply to
Kathleen

Thanks Robin

I am not really concerned about price or work, just time. like I said, I have had no luck finding sugar free chocolate chips in my area, I do not live in the USA, Just a small city in the middle of nowhere Canada.

Thanks!

Michelle Giordano

Reply to
Doug&Michelle

SAVED!!! Thanks!

Reply to
Doug&Michelle

I am thinking that maybe I can just use baking chocolate, the label says 0 grams of sugar, and I can just break it up. the cookies should be sweet enough to make the chocolate taste ok.

Anyone ever tried that?

Michelle

Reply to
Doug&Michelle

I've always loved eating baking chocolate. Very intense chocolate flavor! Satisfies this chocoholic! AK in PA

PS: But if you are trying to get rid of the sugar in the chocolate then I don't understand why you are not concerned with the sugar in the rest of the cookie. I don't have a nutritional guide in front of me but I would think that the semi-sweet chocolate pieces have less sugar/serving than the two sugars put in the dough? Not trying to sermonize. Just wondering. If I offened I apologize.

Reply to
AK&DStrohl

I am able to get organic sugar where I live, she can eat that. I just cant find the chips. Its not just "sugar" its refined sugar, white sugar, etc. She can only use certain things.

Reply to
Doug&Michelle

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