On Tue 15 Feb 2005 10:39:55p, Janet Bostwick wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Tue 15 Feb 2005 09:58:39p, Janet Bostwick wrote in rec.food.cooking:
>>
>>> Can I substitute chipped chocolate from a piece of one of those 15
>>> pound blocks of Ghirarardelli for chocolate chips in a recipe? I
>>> don't have enough chocolate chips for a candy recipe where the chips
>>> are melted, but I do have a piece of the other chocolate. Thanks
>>> Janet
>>
>> Absolutely! The Original Toll House Cookies were made with chopped
>> chocolate. There were no chocolate chips at that time, as they were
>> invented after the increasing popularity of the cookie.
>>
>> Not that it matters that much, but is your Ghirardelli chocolate
>> bittersweet or milk chocolate?
>>
>> Wayne
>>
> Thanks, Wayne. I thought the melting properties were the same but I
> had
> something niggling in my mind from some Cook's Illustrated article I
> read years ago and I just didn't feel comfortable until I checked with
> someone. This hunk is semi-sweet chocolate. I wanted to make another
> batch of Rachael Ray's Christmas 'Fudge.' Definitely not a real fudge,
> but it reminds me of that little candy bar you used to be able to
> buy--about 1 1/2 inches square by 3/4 inch high, wrapped in foil and it
> was chocolate, raisins and cashews--can't remember the name of it. I
> made substitutions to the recipe with that candy bar in mind. Here's
> the recipe.

< recipe snipped for brevity>

Janet, that would be a "Chunky" candy bar. I haven't seen them in stores in
years, but they are still made and available online. At the time, that was
one of my favorite candy bars. They also introduced a version with pecans
instead of peanuts, but I don't think that one is available anymore.

Thanks for posting the recipe. Are you substituting more chocolate in place
of the butterscotch morsels? I can't imagine that flavor in a Chunky. I
will have to make these now to satisfy a nostalgic crave! :-)

Thanks,
Wayne