DIY Dark Chocolate Chips
Dark chocolate has numerous health benefits because it has less sugar and retains more of the nutritional value of pure cacao – it’s unfortunate, then, that it’s impossible to find chocolate chips darker than 70% cacao. I’ve looked. And looked. And looked. Don’t compromise on quality. Instead, buy your favorite dark chocolate bar from the store (this one is 88% cacao) and chop it into rough chunks using a butcher knife. It’s DIY Dark Chocolate Chips.
The most common “very dark” grocery store brands are Green & Black, Endangered Species and Lindt. However, you can find a host of options on Amazon. I prefer 85% Cacao, but you can even try 90% and 99% (if you’re very adventurous). I use sweeter Cacao (as in, a lower percentage of cacao and higher percentage of sugar) when I have an unsweet dough. 85% is great for unsweetened waffle or pancake batter, for instance. Sometimes I use 90% when the batter is sweet, such as when we make chocolate chip cookies. Mix it up and see what you like!
A word of caution: The darker the chocolate, the higher the theobromine (TBR) content. TBR is a stimulant that acts similarly to caffeine. I made the mistake of making my son very dark chocolate cake pops for his second birthday. He ate two cake pops and was up until 11 PM. A local chocolate shop, Cao Artisanal chocolates, makes chocolate straight from the bean to the bar. I often have difficulty sleeping after I visit their chocolate bar. Of course, we always end up there at the end of date night… around 9 PM! We should try to go there earlier. My mistake. Use with caution!!!
I hope you enjoy the freedom of your very own DIY Dark Chocolate Chips.
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