I'd love to make my own chocolate chips from scratch. But everything I've produced seems to melt during cooking. It would be nice to make them based on the percentage of coco I like and it would be fantastic to make sugar-free chocolate chips for some diabetic friends. Any suggestions?
What I need is a recipe for making chocolate chips that I can bake with.
I now have a family member that is soy-intolerant. Most chocolate chips and chocolates that can be chopped up have soy-lecithin in them.
So I still have this problem. I'd like to make a sugar-free, soy-free "chocolate chip" for my family. It doesn't have to be teardrop shaped or look pretty, that was never a goal.
So my question is still: How can I make a chocolate product at home that can be broken into pieces and used like chocolate chips. It makes sense to buy pure chocolate that has already gone through the conche process. What should be done then? What is the recipe to change the pure chocolate into something that has coco-butter, sweetner etc.