The chocolate used in making them can be semisweet, bittersweet or unsweetened, milk, mint (the chocolate is flavoured with peppermint extract) or white chocolate.
For the best quality, look at the ingredients on the package to see how high up on the list “chocolate liquor” is listed.
Chocolate Chips retain their shape when “melted”.
Some food writers advise not to swap Chocolate Chips in for recipes that call for regular cooking chocolate to be melted, as the chips were meant to hold their shape, and when you force them to melt beyond that the chocolate becomes grainy and hard to work with. They neglect the minor fact, however, that there are a zillion recipes that call for you to melt Chocolate Chips. In fact, most people who’ve blithely done it haven’t come across any life-changing challenges in doing so. To melt, melt over a double-boiler or (easier, less fuss) in a microwave. They melt more easily if you put in with them some of a liquid that your recipe calls for, such as milk or syrup.
Carob chips; chopped cooking chocolate.
1 cup = 6 oz by weight = 175g
Store in a sealed container for up to 4 months.