any way to fix a bag of chocolate chips that has turned to powder?

[Kali]

Last edited Tue Feb 22, 2022, 07:37 PM - Edit history (1)

can I melt/temper and pour out flat, then break it up into "chips" again for cookies? or is it only good for making hot chocolate now?

all I found from the google so far was fixing seized chocolate and comments about bloom. this is sort of beyond bloom.

https://whatscookingamerica.net/chocolatemelting.htm

[hlthe2b]

1. Sounds to me like powdery texture is the sugar separation/disintegration which can make it bitter

I doubt there are safety issues, but I'd bet the taste will be off, so I'm not sure I'd risk it in anything that really matters.

BTW, (for the future) chocolate chips can be stored successfully in the freezer for up to three years. (a professional baker neighbor told me this) but should be used within six months or so on the shelf otherwise.

Good luck

[Kali]

2. yeah, I know

one of those plan to bake cookies in a day or two, oops 8 months went by.

[hippywife]

3. You can melt it

with butter to make truffles.

ETA: that should say you can try. Not sure of that in their current state.

[Kali]

4. I guess I will just try to melt it and see if that even works.

I hate wasting stuff. But I still have a bunch old of dark bar chocolate I have been using forever for hot chocolate.

[hippywife]

5. Chocolate

never lasts very long in our house at all. I only buy it when I need it for a specific recipe. Otherwise, I keep cocoa around to add to my coffee with milk and stevia.

[Kali]

6. oh same here though we all prefer milk chocolate for eating

so if there is dark or semisweet that will sit around. my youngest is out of the house now but he loved chocolate chips so when he was a kid I couldn't keep a bag for a week.

[hippywife]

8. Around here it has to be dark.

Husband hates milk chocolate. I just bought a bunch of dark to make him a dark chocolate cheesecake topped with chocolate ganache for his birthday this week.

[yellowdogintexas]

7. definitely try melting them Then you can marble the melted chips

into your best peanut butter cookie recipe . Add a touch of peppermint extract to the chocolate.

Baking process is same as Snickerdoodles.

These are some damn fine cookies, and my daughter's favorite

The official name of the recipe is Chocolate Shadows


Or if they melt smoothly enough you could use them in a ganache or make French hot chocolate

[lillypaddle]

9. Chips aren't that expensive

toss 'em. But then I tend to be lazy.

[Kali]

14. me too, but I am also a tightwad

I absolutely HATE to throw out food.

[lillypaddle]

16. I hear you.

Usually I just eat it to keep from throwing it away. That's why I'm so ... um, hefty! But a bag full of old chip powder, I think I'd make an exception.

[Kali]

18. hot chocolate!

[lillypaddle]

20. You go, girl!

[dem in texas]

10. throw them away

A bag of fresh chocolate chips doesn't cost that much. Why waste time on these old chips.

[Warpy]

11. Agree, the fat is rancid by now

A new bag of chocolate chips won't break the bank. Yet.

[Kali]

15. it isn't JUST the cost

I don't like to waste food, and I know they aren't really bad, just in the wrong state for making cookies. LOL

[PoindexterOglethorpe]

12. How old are those chips?

I've occasionally had a bag around for a couple of years and never had that happen.

[Kali]

13. I think I bought them in September

but we don't have AC and there were plenty of hot days into October even. it is the temp fluctuation, I am sure. yeah, they normally last forever in the freezer.

[PoindexterOglethorpe]

17. Oh, my.

I have lived without AC at times, and temperature fluctuations never seemed to affect my chips. I don't normally keep them in the freezer. I sort of wonder if there wasn't something wrong with that particular bag of chips in the first place.

Oh well. As someone else has already said, they are really not all that expensive.

I once didn't use any of my Crisco for a couple of years, and to my surprise discovered that it can go rancid. Lesson learned.

[Kali]

19. maybe they were already old because, yeah, they seemed to go to powder faster than "usual"

have had it happen before, but that was ages ago before figuring out they should go in the freezer if not used quickly. it can get in the mid 90s inside, especially in June and early July before monsoon time but I know I bought these after it rained. I don't bake in June!