I have once again been blessed with a massive amount of delicious Callebaut chocolate, of the dark variety. The last gift was last November from my sister, and I used it to make several desserts including Eggnog Cake & Chocolate Petit Fours. This time the gift is from my mom! It is such good chocolate, even Logan and his friends had a little yesterday though they are not fans of dark chocolate. It is so smooth, so perfectly melts in your mouth.
As I am happily tasked with thinking up ways to use this chocolate, my first idea is that of pairing it with one of Haley’s Christmas presents: Tostitos “Hint of Lime” Tortilla Chips.
She loves these chips so much that her grandparents gave her a big box filled with eight bags of these chips. (How nice that our loved ones know to give us girls the foods we love in mind-bogglingly large quantities!)
Haley and I spent a Sunday morning happily melting down some of the Callebaut and coating the lime tortilla chips, one by one. It was slow work, and with one small burn to the hand (sorry, Haley.) For our efforts we were rewarded with several trays of crisp tortilla chips enrobed in shiny dark chocolate.
They were a hit with all who tried them. The lime flavor on the chips is more subtle once smothered in chocolate, it comes through at the end of each bite. Logan says he loves the tang of the lime combined with the sweetness of the chocolate. The chips keep their crunch and of course provide a salty, inner core. We were long ago sold on the salt-chocolate craze/combination and so these chips are quite delightful! And difficult to stop eating.
Yield: about 75 dipped chips
- 1 13-oz. bag of Tostitos “Hint of Lime” tortilla chips (or two bags if you want to use only the largest, most intact chips from each)
- 1 lb. Callebaut dark chocolate, cut into chunks
- Line 3 or 4 baking sheets with waxed paper. Set a wire rack into one of the lined pans.
- Heat water in the bottom of a double boiler. Bring to a simmer. Add the chocolate to the upper pan and stir until melted and smooth.
- Working carefully, hold one chip over the pan containing the chocolate. Use a small ladle or spoon to pour chocolate over the chip (but not over the corner you are holding. Ouch!) Coat both sides of the chip, allow the excess to drip off and then place the chip on the cooling rack. Repeat these steps with more chips.
- When the rack is full, transfer the cooling chips to one of the other lined baking sheets, so the rack is available for more. Repeat until all of the chocolate has been used.
- Allow the chips to cool completely and the chocolate to set-up until firm. (A fan aimed towards the chips will help.) 0
These are best enjoyed the same day. However, extras can be stored in an airtight container at room temperature for 1-2 additional days. The chips will be slightly chewier but still tasty.