I'm just back from a whirlwind visit to New York. Before I left, I made a batch of power bars so I could bring some to Andrew. I finally made the recipe with mini chocolate chips. I added ½ cup to the dry ingredients. When I poured the hot syrup on, as you would expect, the chocolate chips melted. There was no visible evidence of the chips when all of the syrup was incorporated. The interesting thing was that the coffee flavor was enhanced. Two tasters asked whether I had increased the amount of ground espresso. I had not. I would not say that the flavor was chocolate-y with this amount and this kind of chocolate (I used Nestle’s minis because I felt the scale would be right.)
I will try it again with other kinds of chocolate, like Ghirardelli dark chocolate (baking bar) because I love that chocolate. I will roughly chop it but I suspect it, too, will melt. There is no advantage to using chips except ease of mixing and I’d rather go for great flavor.
Version 1.2 adds 400 calories to the recipe or 25 calories per bar if you cut it into 16 bars.
Wondrous Frink heads ... with one extra
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