Sweet Endings: The secret behind Graeter’s perfectly melting chocolate chips

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From the May 2014 edition

What’s the secret to those melt-in-your-mouth Graeter’s chocolate chips? “A little bit of soy oil keeps the chocolate from freezing rock hard,” says president and CEO Rich Graeter. The same French pot process used to make their thick and creamy ice cream explains the variable size and shape. Mixers blend melted chocolate (dark for most flavors) into each batch. Once it hardens, a mixing blade breaks the chocolate into pieces. “That’s why you find small, medium, large and sometimes giant chocolate chips,” he says. graeters.com