Guittard Extra Dark Chocolate Baking Chips 63% 326g

Double Dark Chocolate Cookies
A bittersweet chocolate cookie with bittersweet chips. Makes 3 dozen 2-inch cookies
2 cups (11.5 ounces) Guittard 63% Extra Dark Chocolate Chips, divided
2 tablespoons water
6 tablespoons unsalted butter (3/4 stick), softened
3/4 cup sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups unsifted all-purpose flour
1/2 teaspoon baking soda

Preheat oven to 375F. Line baking sheets with parchment. Melt 1-1/2 cups of chips and 2 tablespoons water until smooth. Set aside. Cream butter, sugar and salt in large mixer bowl until light. Beat in eggs and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining 1/2 cup of chips. Drop rounded teaspoonfuls onto baking sheets. Bake 10-11 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly underdone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.

Truffle Brownies
Dense and creamy texture is more like a confection than a brownie. Makes 16 2-inch squares
1-2/3 cups (10 oz) Guittard 63% Extra Dark Chocolate Chips
3 tablespoons unsalted butter
3 tablespoons water
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/4 cup unsifted all-purpose flour

Position a rack in the center of the oven and preheat to 325F. Line an 8-inch square pan with aluminum foil, leaving edges long enough to easily use as handles to lift contents out after baking. Melt chocolate, butter and water until smooth and all of the chocolate is melted. With a wooden spoon beat in the sugar, salt and vanilla. Beat in the eggs, one at a time until smooth and glossy. Stir in the flour just until combined. Spread the batter into the prepared pan and bake 35-40 minutes or until a crust forms on top. The center will still test moist. Do not overbake as the chocolate will solidify as it cools. Place pan on a rack and cool completely for 2-3 hours or overnight. Remove the brownies from the pan by lifting the foil by its edges and cut into 16 squares.

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Full Product Name:
Extra Dark Chocolate Baking Chips 63%

Usage:
2 Servings

Origin:
Made in U.S.A.

Importer:
Buckley & Besle Ltd.,
Somerset House,
Tormarton,
South Gloucestershire,
GL9 1HT,
UK.

Distributor:
Buckley & Besle Ltd.,
Somerset House,
Tormarton,
South Gloucestershire,
GL9 1HT,
UK.

Additional Information:
Fair Trade Cocoa Program - Fair Trade Certified Cocoa, 63% Fair Trade Certified Ingredients
Non GMO Project Verified - nongmoproject.org

Cultivate Better
Prospering Farmers
Thriving Communities
Preserving the Environment
Guittard.com/cultivate - Better

Copyright 2019 Guittard Chocolate Co.

Guittard

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.

For more recipes, baking tips, and to buy our cookbook visit guittard.com/in-the-kitchen

Guittard Chocolate Co.,
10 Guittard Road,
Burlingame,
CA 94010.

Buckley & Beale Ltd,
Somerset House,
Church Road,
Tormarton,
South Gloucestershire,
UK,
GL9 1HT