Guittard Semi-Sweet Chocolate Baking Chips 46% 340g

Recipes
The Original Chocolate Chip Cookie
A tradition we know and love. Makes 84 2-inch cookies.

320g unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
230g butter, softened
150g cup granulated sugar
165g cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
340g Guittard Semisweet Chocolate Chips
125g chopped walnuts (optional)

Preheat oven to 190°C. Line cookie sheets with parchment or use ungreased. In a small bowl combine flour, baking soda and salt; set aside. In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-10 minutes or until golden brown.

Molten Chocolate Cookies
These rich cookies are best eaten warm. Makes 16 3-inch cookies.

340g Guittard Semisweet Chocolate Chips
3 tablespoons butter
2 large eggs
100g cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
65g all-purpose flour
1/2 teaspoon baking powder

Melt chips and butter until smooth but thick. Set aside to cool. In large bowl of mixer beat eggs, sugar, salt and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.
Preheat oven to 190°C. Line cookie sheets with parchment. Scoop 8-2 inch mounds onto cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in the centre. Cool on cookie sheet 3-5 minutes. Best when served warm.


Find more recipes in the Guittard Chocolate Cookbook, written by Amy Guittard.

Heat Sealed

Full Product Name:
Semisweet Chocolate Baking Chips

Usage:
2 Servings

Importer:
Buckley & Beale Ltd,
Somerset House,
GL9 1HT.

Distributor:
Buckley & Beale Ltd,
Somerset House,
GL9 1HT.

Guittard Chocolate Company

Guittard Chocolate Company
Crafted for the pastry chef, artisan chocolatier and chocolate lover. Made in small batches from the highest-quality cocoa beans in a centuries-old French artisan tradition, Guittard Chocolate Company Collection Etienne baking chips deliver the same quality chocolate used by top professional pastry chefs to home bakers. This chip has a unique shape for a distinct cookie, and a deep semisweet chocolate flavour.


Origin: Proprietary blend comprised of beans sourced from West Africa and South America.
Varietal: Trinitario, Forastero.


Guittard Chocolate Company is a San Francisco Bay Area-based chocolate maker celebrated for crafting world-class couverture chocolate based on traditional French methods. Hand-selected beans, generations-old techniques and traditional recipes combined with close relationships with farmers, innovative craftsmanship and novel formulas. At Guittard, it's not just quality from bean to bar but from soil to palate. Dedication to creating rich and robust blends from the finest cacao has been our business for five generations since 1868. Which is why our gourmet baking chips are a favourite among professional and home bakers.


The Guittard Chocolate Company beginnings - In the 1850's, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco. An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.

The Guittard Chocolate Company beginnings - In the 1850's, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco. An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.

For more recipes and baking tips, visit guittard.com

Buckley & Beale Ltd,
Somerset House,
GL9 1HT.
www.buckleyandbeale.com