Linda

August 28, 2014 at 4:52pm

I understood chocolate chips have an additive to help them keep their shape when heated. Therefore, one might believe the pots de crème made with "chips" would be more dense than that made with "ground chocolate" or a chocolate "bar." Is this a fair assumption, or will using my best chocolate bars (6 oz.) work, as well since I am not a big "chip" fan.
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