This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
292 K 3.5/5 (58 reviews)
5 min.
Easy
0.70 €
100 g
1 IngredientLast modified on: February 21th 2011
For 100 g, you will need:
- 1
100 g dark chocolate - Total weight: 100 grams
Times for this recipe
Preparation: 5 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
Take the chocolate bar in your hand, protected by a piece of aluminium foil to avoid it melting too quickly, then grate the edge of the bar with a vegetable peeler.
Collect the chips on a plate, or a sheet of paper on the work surface.
Collect the chips on a plate, or a sheet of paper on the work surface.
Remarks
The chocolate chips should be kept dry, in an airtight container.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
How much will it cost?
- For 100 g : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
392 K4 1 hour 50 min.
Brioche royale
Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
76 K2 16 hours 50 min.
This recipe uses (among others)
Dark chocolate
Like these other recipes: Mint and chocolate cream, Chocolate thins with toasted nuts, Chocolate almond cookies, Chocolate ganache, Millefeuille, ... See them all 38
Other recipes you may also like
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe. January 17th 2013679 K 23 30 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012795 K 43 25 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011413 K3.8 1 hour 4 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011277 K 24 1 hour 35 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010460 K3.3 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.