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View Full Version : The most important topic of all...chocolate chips



Tazlima
05-04-2016, 05:19 PM
There's a little cafe downstairs from my office that makes amazing pancakes. Now they're taking my suggestion and adding chocolate chip pancakes to the menu!

However, they don't know what kind of chips to use. Since it was my request, they'll get whatever I suggest, but I don't know what to tell them. There are so many kinds of chocolate, and my cooking skills are mediocre.

So I decided this would be a perfect opportunity to make my first AW poll... as soon as I figure out how to set it up.*

What's the optimal chip for use in pancakes?

*That wasn't so hard. :)

Ari Meermans
05-04-2016, 05:37 PM
I went with semi-sweet. Reasoning: Semi is the perfect blend of bitter and sweet even when additional sweet is added (sugar in the batter, syrup, or even a light dusting of powdered sugar). Semi also holds its "form" better than milk chocolate--won't melt too quickly--giving you that burst of chocolate with each bite; iow, semi lets you know it's there. Dark chocolate would work, too, but its use is more dependent on the additional sweeteners added as noted above to get the perfect blend of sweet and bitter, unless it's a pre-sweetened dark. The others aren't chocolate and I love my chocolate. :greenie

regdog
05-05-2016, 12:28 AM
I'm a milk chocolate fan

CassandraW
05-05-2016, 12:43 AM
As dark as possible -- at least 70% or preferably 85% cocoa content (even 90%) I like it potent. I'm good with semi-sweet, too.

I don't care for most American milk chocolate. I won't waste calories on a hershey bar, for example -- to me, the texture is weird and they taste like chemicals. The Brits and Europeans do it better, but I'd still rather have dark chocolate any day. And white chocolate isn't chocolate to me. It's not that I hate it, but I can easily pass on it. Indeed, I'd rather have a piece of good fruit than either milk or white chocolate.

amergina
05-05-2016, 12:47 AM
Semi-sweet or dark, if I have to settle for chips.

But really, I prefer Hagelslag, 'cause the Dutch, man. They understand chocolate for breakfast.

Ari Meermans
05-05-2016, 01:35 AM
I'm partial to a rich, smooth milk chocolate for gorging; but, for pancakes, I had to go with the semi-sweet.

stormie
05-16-2016, 10:34 PM
I voted semi-sweet. Though I love dark chocolate the best, it's hard for me to switch what I've been using in my pancakes since way back.

Tazlima
05-16-2016, 10:39 PM
Thanks for the input everyone! :)

CathleenT
05-17-2016, 02:28 AM
Hey, lady--I can always count on you to focus on the truly important things. Count me in for semi-sweet.

jjdebenedictis
05-17-2016, 08:35 AM
Honestly, I'd snorf on the chocolate chips while I cooked my butter-impregnated, savory pancakes. I've always been that way with pancakes/waffles/crepes -- I'd rather throw sausage in 'em than put syrup on 'em (and chocolate should not be diluted so much with lesser ingredients).