Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a recent Cook's Illustrated taste test of chocolate chips.
I've never tempered chocolate, but that's something I'd like to get into.
I could swear that I read somewhere that real but "bad" chocolate can be improved and tempered after adding 10% cocoa butter. Is that true? For the life of me I can't find the source for that info.
If it is true, would more cocoa butter be better? I know that couverture chocolate can contain up to 40% cocoa butter.
I understand that no amount of cocoa butter will turn Nestle chips into Callebaut, but I would like to practice the process of tempering with the cheap chocolate that I already own before I spend real money on fine chocolate. I can get a good price on organic, food grade cocoa butter.
Ingredient list of Nestle Semi-Sweet Morsels: Semi-sweet chocolate (sugar, chocolate, cocoa butter, milkfat, soy lecithin, natural flavors)
The nutritional information says that the total fat is 4 grams in a 14 gram serving. That makes the chips 29% fat. If I'm not missing anything, that means that they are at least 15% cocoa butter, probably more. Please correct me if I'm wrong.