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The right chocolate chips for....

krissywats | Jul 18, 200505:35 PM

...a milkshake. I need something that doesn't crumble up so much that it becomes sludge at the bottom (this happens with Ghiradelli double chocolate chips).

What I'm working on is not actualy a milkshake. It's my personal replication of a coffee-free mint chocolate chip blended creme from Starbucks. I'm tired of paying that much money for something I can make at home (and with less fat and calories) and yet, I'm addicted.

The drink is basically:
chocolate chips
chocolate syrup
mint extract

I made one using non-fat evaporated milk and it came out great. Now I just need to solve the chocolate chip issue. The Ghiradelli chips were really gritty and chalky once blended and the bottom of my cup had about two inches of thick sludge at the bottom. It's almost like they broke up into a gritty powder in the blender - like they came apart too much for a shake-like drink.

Any ideas?

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