Chocolate chips Hamlet Hazelnut Thins with crushed hazelnuts - irreplaceable, original sweets for home confectionery. Do you want to surprise your loved ones with an original dessert of your own creation? Chocolate chips with hazelnut pieces will help create exclusive sweets and will be an excellent component of a cake, fruit cocktail, ice cream, or a stunning cake.
The thinnest, crispy rice chip base is dipped in amazing milk chocolate and strewn with fine, aromatic crumbs of roasted hazelnuts. Chocolate chips are made in the best traditions of Belgian chocolatiers - recognized leaders in the world confectionery market. The careful approach of hereditary masters to the complex process of producing sweets determines the unsurpassed quality of Hamlet chocolate chips.
The balanced, intense taste of natural cocoa will emphasize or even correct a not entirely successful dessert. Belgian chocolate chips are for baking, like gems for jewelry. The piquant flavor of roasted hazelnuts complements the stunning aroma of exclusive Belgian milk chocolate, characterized by a high content of cocoa mass fractions. The slight bitterness of chocolate chips simply obliges you to buy the product to satisfy the gastronomic hunger of a sophisticated gourmet.
Composition, nutritional and energy value of Hamlet Hazelnut Thins chocolate chips:
Cocoa mass 35%, brown sugar, whole cow's milk 20%, whey powder, cocoa butter, rice flour, barley malt, sea salt, calcium carbonate, rapeseed oil, soy lecithin, hazelnut, natural vanilla. May contain small amounts of almonds, walnuts, cashews.
- Proteins 7;
- Carbohydrates 54.2;
- Fats 31.9;
Calorie content 2242 kJ/536 cal per 100 grams of product.
Where to buy chocolate chips for baking in Moscow?
Most Russian housewives strive to hone their culinary skills and bring them to perfection, but without quality ingredients it is difficult to create a masterpiece. The recipe for success is simple, you just need to buy Hamlet chocolate chips and use them in making pastries. An exclusive Belgian component will help you feel like a home cook, like a real professional pastry chef. You just have to show your imagination and the dish will become a standard of elegance. The first online sweets store “Marmeladnitsa.ru” offers to order chocolate chips with free delivery to Russian regions. Try experimenting with baking and desserts, you will definitely like it. Contact us!
I recently read an article about how to maintain youth, health and beauty for many years, how to look 30 at 50, and 50 at 70. The main idea is as old as the world - proper nutrition and exercise. New Chocola's chocolate chips from Hamlet The authors of that article obviously would not have liked it. BUT! We are parents, and many of our children have had the opportunity to try ribbed Lays and Pringles with paprika. If this happened, and you experienced first-hand what it means to try to explain to a child why dad and friends can eat this crispy delicacy, but he can’t, then today’s article by ZonaObzora.ru about chocolate chips is for you.
Yes, these are not vegetables or fruits, not cottage cheese or milk, but chocolate is definitely healthier than chips with GMOs and E-133 additives. The chips have a potato-like crunch thanks to the addition of puffed rice. This deliciousness is good to decorate a holiday table or bring to kindergarten for your son’s birthday.
The assortment includes dark and milk chocolate chips, with nuts, orange or mint. Just one package worth 150-200 rubles contains 125 g of delicacy. Yes, it’s not very profitable - at that price you can buy a mountain of Clubfoot Bears, but how can they surprise our children, spoiled by Kinder Surprises and Rafaelkas.
If chocolate chips are not to the liking of your family leading a healthy lifestyle, then they certainly must meet the requirements of proper nutrition.
It’s easy to create a good mood; chocolate is just one of the options. Have a nice weekend!
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No, these are not chocolate-covered potato snacks (although there are some), but small pieces of chocolate used specifically for baking, such as the famous chocolate chip cookies...
This product is widely used in Europe, mainly for preparing various types of desserts. It is added to cookies and cupcakes or used as icing. The peculiarity of this chocolate is that, thanks to the high content of cocoa butter, it “melts” evenly, without forming dry lumps, as if you were using regular chocolate bars.
I myself have posted quite a few recipes with chocolate chips on , which, let's face it, are unlikely to be in the stock of the average housewife.
After much searching and experimenting, I found a recipe for making these crumbs at home. If you decide to cook them for future use, I don’t recommend it, as they can dry out and go stale, but in any case, it’s better to store chocolate chips in an airtight container in the refrigerator.
I offer two options for your choice:
Option #1
Ingredients:
cocoa powder - 40 g
sugar - 100 g
vanilla sugar - 1 tsp.
butter (but it’s better to use coconut or cocoa butter if you can find it, but you need a little less, about 200 g) - 250 g
Preparation:
Place all the ingredients in a small saucepan and melt them in a water bath, stirring frequently until the sugar is completely dissolved.
Line a rectangular pan with parchment paper, pour the chocolate mixture into it and carefully smooth it out.
Then put the mold in the refrigerator for 1-2 hours until completely frozen. Then chop or break the chocolate bar into small pieces. Store in the refrigerator in an airtight container.
Option No. 2
Ingredients:
dark chocolate (choose chocolate with cocoa butter content around 50-60%) - 340 g
butter - 1 tbsp. l.
fructose - 250 g (you can, of course, take regular sugar, then you will need about 450-500 g)
milk - 60 ml
Preparation:
Place the broken chocolate, fructose (sugar) and butter in a bowl and place in a water bath. Pour in the milk and, stirring constantly, keep over medium heat until the chocolate has almost completely melted. Then remove from heat and continue stirring until it is completely dissolved.
Definitely the most popular cookie among Americans. Chocolate chips are pieces of chocolate that are most often used for baking or decoration. I have never met anyone indifferent to this cookie. And even those who don’t cook at all know how to cook it. Of course, every housewife has her own recipe for making these cookies and her own secret on how to make these cookies chewy and crumbly at the same time. One of the recipes can be found.
Chocolate Chip Cookies Turned Inside Out- another version of traditional cookies. Of course, we won’t be turning the cookies themselves inside out. It’s just that in this case the dough will be chocolate (with cocoa), and the chips will be white chocolate. This recipe is a great way to change up a traditional cookie recipe. Especially when you want not just chocolate chips in cookies, but chocolate cookies. The recipe is very simple to follow, but it should be noted that each step in it is very important. Usually, I give recommendations on what can be replaced with what in the recipe. In this case, not a single ingredient can be replaced, and not a single step can be skipped.
It is very important that the butter and eggs are at room temperature. If you forgot to get these ingredients in advance, the microwave will not help. The butter should not be melted, but at room temperature, easy to cut, but not “float”. As for the eggs, although the recipe does not call for beating until foamy, a well-beaten egg will determine the texture of the cookies. It is important to mix the butter mixture and dry ingredients gently and carefully. It is important to keep the dough in the refrigerator before baking. And it's important (who would have thought?!) to add a few chips to the dough balls before baking. This step is completely unimportant in a regular recipe. chocolate chip cookies. The first time I baked cookies with white chocolate chips, I missed this part. This did not affect the taste, but the appearance was greatly affected. So, we don’t skip anything, we don’t change anything, and as a result we enjoy the amazing, “inside out” chocolate taste!
Ingredients
butter – 100 g
white sugar – 1/2 tbsp.
brown sugar - 1/2 tbsp.
egg – 1 pc. (large)
vanilla extract – 1 tsp. (or 1 packet of vanilla sugar)
flour - 1 tbsp.
cocoa powder – 1/2 tbsp. + 2 tbsp. l.
baking soda – 1 tsp.
salt – 1/8 tsp.
milk – 2 tbsp. l.
white chocolate chips – 1 tbsp. (plus 1/4 cup for surface)
Preparation
Using a mixer, beat the butter with white and brown sugar. Brown sugar adds a caramel flavor, and if you replace it with an equal amount of white sugar, the cookie will taste different. When the oil mixture has become homogeneous and fluffy, add the egg, vanilla and beat again. If using a stand mixer, use a spatula to scrape the mixture off the sides and turn the mixer back on. This way, all ingredients are mixed evenly.
In a separate bowl, combine flour, cocoa, baking soda and salt. Mix well with a whisk. Mixing with a whisk will add extra oxygen to the mixture, which will also help produce crumblier cookies.
Now carefully, preferably with a spatula, combine the oil mixture and dry ingredients. Then add the white chocolate chips. When there are no dry inclusions left (you should get a fairly dense shortcrust pastry), add milk and mix again. Now cover the bowl and place the dough in the refrigerator for at least 2 hours, preferably 12-36 hours. The longer the dough rests in the refrigerator, the better the texture will be. And 2 hours is simply a prerequisite.
Preheat the oven to 180 C (350 F). Line baking sheets with baking mats or parchment paper. This condition is not necessary; you can grease the baking sheets so that the cookies do not stick. But if you are, then why add extra ones?! Using a shortbread spoon (or a regular spoon), scoop out the dough balls and place them on the prepared baking sheets. Gently (!!) press an additional 3-5 chocolate chips into the surface of each ball. If you are preparing a lot of cookies, then at this stage it is better to put the rest of the dough in the refrigerator. And when the cookies are formed, it is also useful to keep the baking sheet in the refrigerator for a minute or two before baking.
Place the cookies in the oven. As we have already told you, it is better to under-bake shortbread cookies than to over-bake them in the oven. Baking time depends on the size of the cookies, on average from 8 to 12 minutes. I usually set the timer for 8 minutes and then just stay in the oven. We take the cookies out of the oven - they should remain soft and even seem underbaked. Leave on the baking sheet (or at least on parchment paper) for another 15 minutes, and then carefully transfer to a wire rack, where we leave until completely cooled. When the cookies have cooled completely, they are ready to serve.
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