Guittard Milk Chocolate Chips
Locally Produced, Too Good for Just for Baking
I am not usually in the market for chocolate chips. It's just not found in the kind of baking I tend to choose to do. I am haunted by the memory of a childhood full of very bad baking chocolate, nothing like the artisinal and quality products I am more used to today. Maybe the good stuff was actually available back then, I am not sure? If it was, it certainly wasn't on my radar and it was undoubtedly too expensive for my mother to buy. The Baking Chocolate I grew up didn't taste so great on its own, which I am sure was another reason for her purchasing it - it stopped the kids from wanting to pilfer it from the pantry.
Last year I donated a prize to Menu for Hope, whereby I promised I would bake the winner a batch of Wookie Cookies using locally sourced or organic ingredients, where possible. It was baking those cookies last week, that led to my discovery of Guittard Real Milk Chocolate Chips. We all know that it is the Chef's duty to try the food as they work, so I popped one of these larger-than-average buttons into my mouth.
Mmmmm. I am usually more of a darker chocolate fan but these Guittard Milk Chocolate Chips were totally dreamy, smooth, creamy and thick with chocolate and vanilla. If you're a(n old) Brit you might know what I mean if I say they are more like a sorely missed Galaxy Counter than a chalky, too-sweet Cadbury's Chocolate Button.
Needless to say, once the necessary amount of chocolate chips had been weighed out for the recipe, the rest of them didn't survive much longer than a day or two. Sigh.
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Labels: Bay PurveyGuittard Milk Chocolate Chips