During a period of intense chocolate experimentation (it was a glorious time) I dipped some chips in dark, smooth chocolate.
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I had a huge block of semisweet Callebaut chocolate, a gift from my sister and I used it to make several desserts including Coconut Almond Drops. It is such good chocolate, even my sons and his friends had some though they were suspicious that it would be too dark and bitter. But no… it is so smooth and just melts in your mouth.
I was dipping everything in sight in melted chocolate, and came across a bag of my daughter’s favorite: Haley’s Tostitos “Hint of Lime” Tortilla Chips.
At the time she loved these chips so much that her grandparents gave her a big box 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!)
She 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 there was one small burn to the hand (sorry, sweetie.) 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 tongue-stinging coating of lime and salt on the chips is nicely mellowed once smothered in chocolate, coming through more subtly at the end of each bite. My son loved 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 they are quite difficult to stop eating.
The recipe is below, and here are a few more chocolate-dipped treats!
Tangy lime-flavored tortilla chips take a bath – a chocolate bath, that is and you won’t believe how addictive they are! A silky chocolate coating over a salty, zingy lime core.
- 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 at room temperature and the chocolate to set-up until firm – about 40 minutes to an hour.
These taste the best when 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.
The recipe calls for one 13-oz. bag of lime tortilla chips, which for the Tostitos brand is about 75 chips. We actually went through two bags to find the largest and most intact chips, and left the broken, smaller bits behind.