chocolate - chips/chunks homemade

By tinathorn

Ingredients

• 6 ounces single-ingredient chocolate (I use Baker’s Unsweetened Chocolate)
• 1/3 – 1/2 cup maple syrup

Preparation

Step 1

In a double boiler, melt the chocolate over medium-low heat. Turn off the burner and stir in the maple syrup. If you want to add mint extract or vanilla extract to give the chips a different flavor, add it here.
Working quickly, transfer the mixture to a frosting tool with a wide tip. I use this fun cupcake decorating tool.
Press out little chocolate chip sized portions onto wax paper. I use my fingers to shape each chip into a triangle.
Refrigerate the chocolate chips for at least 30 minutes so they solidify. I store them in the refrigerator until I’m ready to bake with them.