When you say chocolate chips, do you mean the bakestable compound chocolate chips or coverture ones?
Will I get a shiny crust if I was to add coverture chocolate chunks? Or is it only possible with compound chocolate?
Also if I wanted to cut down some sugar, how much percent do you think I can go down?
Thanks a lot for these experiments and the insightful knowledge you've shared above. Loved the info. ❤️

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