• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
MichaelB

Help Sourcing a Chocolate Product

9 posts in this topic

For several years, my wife has bought a particular over sized chocolate chip from the Baker's Secret (King Arthur Flour) catalog. They no longer carry the product and I am having trouble finding a replacement.

KA sold the product as a "Semisweet Maxi Chip." I have looked in several chocolate product listings and see nothing like it. I checked with KA; they advised me today that they sourced the cips from Peter's Chocolate. Peter's web site does not list the product. I will call them on Monday.

The product is a semisweet chocolate chip. I weighed some of last year's crop -- there are 350 chips to a pound.

Kathy uses the chip as a cookie garnish and the size is perfect for her application.

Anyone have a source for a 300-400 count per pound semisweet chocolate chip?

Edit, I probably need only 2 pounds or so; but would buy at least 5 pounds if necessary.


Edited by MichaelB (log)

Share this post


Link to post
Share on other sites

Update:

I spoke with a customer service rep from Peter's this morning. They do not make this chip any longer. The largest chip they produce is 900 per pound -- much too small for what Mrs.B requires.

The person I spoke to mentioned the 2002 sale of the company to Cargill. I think Nestle owned it before Cargill. He volunteered that he did not know whether Nestle retained the rights to this product in the transaction, etc.

43 views and no suggestions . . . yet.

Share this post


Link to post
Share on other sites

I personally am a huge fan of the Guittard Super Cookie Chip. I have no idea how many per pound but they are much larger than the average chip and the chocolate is great too. I think they came out #1 at an America's Test Kitchen tasting but I just know I like them. I used to be able to buy them at Trader Joe's during the holiday season but they stopped carrying them.

You can buy them at CaliforniaCandy.com. Not the cheapest, especially when you add shipping but I think you will be pleased.


Edited by JFLinLA (log)

So long and thanks for all the fish.

Share this post


Link to post
Share on other sites

Thanks for the suggestion JFL. The size is about right (300 per pound) according to this:

Dear Customer,

The following nutritional information is based on a 15 g. reference serving size and is being provided to you based on the NCA/RCl/CMA Nutrition Labeling Database.

Guittard - Chocolate Super Cookie Chip

Serving Size: 10 pieces (15 g)

Servings per 10 oz. bag: about 19

There may be two issues with this product.

First, I cannot tell from the picture on the California Candy site what the shape of that chip is exactly. We need a traditional chocolate chip/Hershey Kiss shape for the application, a cookie garnish. The picture does not give the impression that the chips are of that shape. What can you tell me about the shape?

Second, the Guittard site says this about the product:

Super Cookie Chips

Smoother, meltier chips for the chocoholic

The application is a garnish. The chips are placed onto an almost baked cookie and returned to the oven just to "set" the chip into the cookie. I would worry about the "meltier" texture in this application.

Please keep the options coming everyone.

Share this post


Link to post
Share on other sites

Michael:

1. In the traditional "kiss" shape like other chips.

2. As long as you don't stir when warm, it should hold its shape. I've never had a problem before. I would take the term "meltier" as referring to how it feels in your mouth.

Enjoy.


So long and thanks for all the fish.

Share this post


Link to post
Share on other sites

Why am I not surprised that the request for a source of 300 to the pound chocolate chips gets a positive answer on eGullet.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Share this post


Link to post
Share on other sites
Thanks!

I'll find a bag somewhere and test them.

The Guittard folks can tell you where you can find them in your area. They are the ones who told me that Trader Joe's had discontinued them and referred me to California Candy. Now, if someone would tell me how I can get my paws on them at a lesser price than California Candy, that would be great.

Maybe the folks at KAF will start carrying this to replace the earlier product.


So long and thanks for all the fish.

Share this post


Link to post
Share on other sites

I am just moving this to the front page now that Michael, Steve, et al are home from New York. Any suggestions guys?

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By steveM
      I just started a new Craft Chocolate Company and am looking for a source for powdered whole milk on a small scale (3-5kg).  Any suggestions?
       
      Steve
    • By pastrygirl
      Some chocolate makers have incredibly intricate chocolate molds that boggle my mind.  How do they clean them?  Or do they not clean/polish them?  Or have an army of interns?  Or just do it perfectly every time and polishing molds is for suckers anyway?
       
       
      They are beautiful, but seem so very impractical.  What am I missing?
       
       
      The Soma is not bad, mostly thin lines, but the Askinosie ...
       
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By pastrygirl
      OK, I know this is sweating the small stuff, but I'm wondering what you see ...
       
      Is this rabbit
       
      https://www.dr.ca/rabbit-mold-7-5-inches.html
       
      holding an egg, or is the oval a fuzzy underbelly?
       
       
    • By Choky
      At least in Europe comercial chocolate tablets are getting thinner. Usually 6mm thick and of course bigger in area.
       
      But I don't manage to find that kind of molds at manufacturer's sites (80 or 100g). Or at least choice is very limited.
       
      Why? Maybe too thin for manual unmolding? Or they just use bigger molds and fill partially? 
       
      Thanks!
  • Recently Browsing   0 members

    No registered users viewing this page.