On Wed, 13 Jul 2005 07:12:02 -0000, Alex Rast wrote:

>But why would you buy chocolate chips for eating? Why not just get
>a chocolate bar? There are different chocolates for different applications
>and chips are designed for baking. Would it have been so much to ask
>that a company keep specialty products appropriate for their specialty
>application?

[Flea Bitten] I buy these chips primarily for baking in cookies. But
they also come in handy when I'm craving dark chocolate, and I know 5
or 6 pieces will really hit the spot. Plus, this bittersweet
formulation is the perfect dark chocolate to me; no other bar has
matched it (for me).

>However, one other possibility. Are they explicit in claiming it has a
>higher cocoa butter percentage than it previously did? It could be that
>they've changed the label without changing the contents.

[Flea Bitten] I re-read the package and it says, "Our new, improved
formulation for 60% Cocoa Bittersweet Baking Chips (formerly Double
Chocolate) is our highest cocoa content chip, delivering an intensely
rich yet balanced chocolate sensation."
It does not explicitly claim a higher cocoa butter percentage than the
old chip. The new chip definitely has a smoother mouthfeel, but perhaps
I was too quick to assume it is due to an increase in cocoa butter.
Oops. <blush>
Next time I bake cookies, I'll check if the chips flatten or remain
true to their purpose