• 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.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

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 Loubika
      Hi everyone,
       
      I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
       
      My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
       
      If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
       
      Thank you very much,
      Loubna
       
       
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By LucyInAust
      Hello,
       
      I've been asked to make a cake with an edible film strip style ribbon (NOT made of fondant) and I'm trying to work out a solution given limited time (2 weeks) and limited skills (a lifetime's worth of lack of decorating skills and attention to detail!).
       
      Ideally I'd love to use a chocolate transfer sheet ... but the only ones I can find are in the USA (I'm in Australia) and the shipping time makes that impractical.  I've been googling and not seen a decent alternative that I think I can do (actually I haven't even found something that is edible that I think looks good, even from professionals!!)!  Fondant would be the most obvious solution but I've been given the instructions of no fondant (but maybe they wouldn't notice a strip?!) ... but chocolate seems possible.
       
      Some ideas I've thought of and would love feedback ...
      Could I use old film negatives as a transfer?  Cut out the frames and then use the strips?   (am I going to kill anyone with chemicals?!!) Could I create acetone strips by trying to stamp/cut out something that sort of looks like a film strip?  Use it as a stencil instead? Piping on to acetate using an image behind as a guide?  I can't say I have very steady hands so am thinking it would be very wonky?!!! If I did the outline in dark chocolate would I need a white chocolate layer to make it transfer onto a buttercream cake?  
      I have a chocolate tempering machine, most likely to be using Callebaut 54% but could use Lindt 70%/85%/90%.
       
      I've really only used transfer sheets directly on to dipped chocolate, and acetate to create random curls for decorations ... I'm wondering about the logistics of getting the chocolate on the strips, keeping it shaped for the cake (I think the cake is square ... but maybe it might be round?!) and also transferring them on to the cake?
       
      (back up plan ... plain ribbon!!!)
       
      Would love any advice!  Thanks!!
    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By DianaB
      I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like.  Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year.  There is a Valrhona sale this week: 
      https://secure.uk.vente-privee.com/ns/en-gb/operation/57934/classic/3642874/catalog
       
      That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything.  
       
      I've already placed an order, popular products sell out fast.  Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire.
       
      Do any of you have experience of both variants of Valrhona's white chocolate?  I would be grateful for any advice you can provide on using them in baking or chocolate making.
  • Recently Browsing   0 members

    No registered users viewing this page.