Guittard Choc au Lait Chips, reviewed

Choc Au Lait Chips
Just as not all chocolates are created equal, neither are all white chocolates. White chocolate chips should be made with cocoa butter to give them that creamy, melt-in-your-mouth texture that all chocolates should have and they should also be made with a good amount of milk and vanilla for flavoring. A good white chocolate chip should taste like cream and vanilla, should melt smoothly and should improve any recipe that it appears in.

Guittard Choc au Lait Chips meet all of these criteria. These white chocolate chips are not made with shortcuts – for instance, using all vegetable shortening instead of cocoa butter, as some less expensive manufacturers will do – and they use real cocoa butter and real vanilla. They use some vegetable shortening to lend stability to the chocolate chip shape and it doesn’t impact the meltability of the chips. They’re sweet, but not too sweet, and have a very well rounded, creamy flavor to them. They melt well and are great for stirring in to cookies and cakes as well as for melting down in to them when a recipe calls for it. The vanilla flavor stands out nicely enough that you can snack on these, too.

I most frequently see these chips at upscale and specialty grocers, and have bought them in Williams Sonoma and Cost Plus World Market, so keep an eye out for them if you want to give them a try yourself.

3 comments

  1. White chocolate gets such a bad rap, but I’m actually a huge fan of it. I don’t suppose these are vegan, are they?

  2. Nicole, hi there from South Africa! Can’t see a
    “contact me” button for your email address so decided to leave you a comment here instead.

    I notice that you’re really good with keeping up with special events/occasions/festivals and often have themed baked goods to go along with the occasion.

    I wanted to point out to you that it’s Soccer World Cup Season (we’re hosting it down here in South Africa) at the moment and I’m surprised to see that you don’t have anything soccer themed on here – especially seeing as the U.S.A has just gotten through to the next round :)

    Please do something soccer themed to go along with the World Cup fever that most of the world is going through at the moment!

  3. I have been straying away from white chocolate chips because they’re always too sweet – as in “my teeth are melting away from all the sugar impacting them.”

    Are all white chocolate chips this way….or just the “cheap” kind I have been getting. I’ve never tried Guittard…are they in-you-face sweet?

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