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GHIRARDELLI Premium Baking 60% Cacao Bittersweet Chocolate Chips - 20oz
About this item
Highlights
- One (1) 20 oz bag of Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips
- Bittersweet baking chocolate chips made with hints of vanilla extract
- Great for chocolate chip cookies, brownies and cakes
- Chocolate baking chips made with just the right amount of cane sugar
- Chocolate for baking with rich flavor and dark roast qualities
Description
Serving Size: 15.0 g
Serving Per Container: 38
Amount :
Ingredients:
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Q: Is it lactose/dairy free?
A: I avoid dairy (cheese, milk, all of it) but I made an exception when the ingredients changed on these chips. Fortunately, they don't seem to impact me, so it must not be much. But that is just my experience. If you really can't eat dairy be careful.
submitted byCKY - 7 years agoA: According to the list of ingredients on the back of the bag, the chocolate "may contain milk."
submitted byartandmusic22 - 7 years agoA: Guittard chocolate is comparable quality to Ghirardelli & is "Free from 14 allergens & sensitizers" including dairy. I like the Guittard Extra Dark Chocolate, which is 63% cacao.
submitted bycrescive - 11 months agoA: Yes, it is absolutely dairy-free. My husband's lactose intolerant, so I did my homework before making a flourless chocolate cake for him. Some may have dairy from the fat they use, like butter, but this product uses cocoa butter, which is the oil extracted from the cocoa. So no worries!😄
submitted bydrifta6662000 - 5 months ago
Q: HOW MUCH SUGAR DOES IT HAVE, IF ANY?? OR SUGAR ALCOHOL?? CAN SOMEONE RECOMMEND A SUGAR-FREE DARK CHOCOLATE CHIP CHIP OR SEMI SWEET CHIP NO SUGAR??
A: These 60% bittersweet chocolate chips contain 6g of sugar per serving, they do not contain sugar alcohol. We are launching 72% Cacao and 100% Cacao (no sugar added) in Fall of 2020.
submitted byRoxanne - 5 years agoA: None - until you add some.
submitted bydrifta6662000 - 5 months ago
Q: Are the 60% cacao chips tempered?
A: As per Ghirardelli's own website, their chocolate products (chips, etc.) are not tempered. This shouldn't present a problem if you choose to either add the (melted) chocolate to a batter or use the chocolate chips whole in cookies . . . or chop the bars into smaller pieces and add them to cookie or cake batter, etc. (I've been doing all of the above for years using Ghirardelli chips and bars . . . with excellent results.) Tempering chocolate is recommended if you plan to use it as a coating or dip. It couldn't be simpler . . . any number of online sites can explain the process.
submitted byartandmusic22 - 7 years ago
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