I often find myself hoarding (and loving to hoard) certain specific baking ingredients, without which a deep sense of insecurity prevails. To counter that unnecessary emotion, and to feed my retail-therapy hormone, I obsessively purchase vats of different qualities and variations of chocolate chips, cocoa powder and vanilla. In each of these hoarded products, there is a specific appeal that calls out to me.

Let me elucidate.

For chocolate chips, I enjoy trying varied versions of white, milk and dark chocolate chips, the variety ranges from small packets of supermarket quality chocolate chips to couverture. I find that with every brand, comes a different flavour and texture – some are too dry and don’t melt kindly into a ganache or truffle that may be the requirement of the day. Some on the other hand, are too rich to go into a frosting – and need instead to be added to a banana bread or chocolate chip muffin, allowing their flavour and texture to truly shine through. And yes, size does matter. Too big a chip (like melting discs) will overpower a cupcake or muffin, and too small, won’t be felt on the tongue at all.
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