• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Home
  • Real Food Real Deals
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Real Food Real Deals

Real Food Real Deals

Healthy food on a budget

  • Recipe Index
  • Saving Money
  • Travel
  • Video Services
    • Recipe Video Equipment
  • Homemade Gluten-Free Flour Mix
  • Chocolate Macaroons
  • Chocolate Zucchini Muffins
  • Gluten-Free Chocolate Zucchini Cake
  • Gluten Free Chocolate Chip Pumpkin Bread

Homemade Chocolate Chips

May 13, 2013 Gluten-Free/Dairy-Free, Recipes

This post may contain affiliate links which won’t change your price but will share some commission.

3.4Kshares
  • Share5
  • Tweet
  • Pin3.4K
Jump to Recipe Print

Want to control the ingredients in your dessert recipes? Make these homemade chocolate chips. They're so easy to put together!

disclosure policyEvery package of chocolate chips I’ve seen has highly processed sugar as one of its ingredients, so I like to make homemade chocolate chips once in a while. This recipe requires just 2 ingredients, and you can adjust the sweetness to suit your taste.

We’re very fond of chocolate in my house, so I love having these on hand to add to a healthy batch of muffins or cookies. If you don’t have a frosting tool to shape them, you can just melt the ingredients, let them cool a bit, and then shape the chips by hand. Alternately, you can pour the whole batch of melted chocolate into a loaf pan, refrigerate for an hour, and then break it into chocolate chunks. Children love to participate in this process because we’re basically making the simplest candy here.

Homemade chocolate chips!

chocolate chips

Homemade Chocolate Chips

These homemade chocolate chips are simple to make.
$.06 per serving
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 18
Calories: 82kcal
Author: Annemarie Rossi

Ingredients

  • 5 ounces single-ingredient chocolate (I use Baker's Unsweetened Chocolate)
  • 1/2 to 3/4 cup maple syrup

Instructions

  • 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. Taste the chocolate and add a little more maple syrup if desired.
  • 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.

Nutrition Estimate

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Homemade Chocolate Chips Price Breakdown

This batch yields 9 ounces of chocolate chips and the total cost is $2.71. There’s no packaged brand of chocolate chips with clean ingredients that I can compare these to, but a 10-ounce bag of Enjoy Life Chocolate Chips retails for over $4.00. Enjoy Life is considered one of the cleanest store-bought versions of chocolate chips. You won’t believe how easy it is to make these homemade chocolate chips, and your family will love them.

Linking to Pennywise Platter Thursday.

3.4Kshares
  • Share5
  • Tweet
  • Pin3.4K

34 Comments

Subscribe

Send me your newsletter!

Privacy Policy

Copyright

© The recipes, opinions, photos, and other content expressed on this website are those of the author/owner unless otherwise noted. Unauthorized use and/or duplication of this material, including photos, without written permission from the author/owner is strictly prohibited. In cases where permission is granted, full and clear credit must be given to Real Food Real Deals with appropriate and specific direction to the original content.

Disclosure

The FTC has regulations about what bloggers disclose when recommending or advertising products. This information is outlined in my disclosure policy.
Previous Post: « Shallot Vinaigrette
Next Post: Chicken Pot Pie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. christy says

    December 17, 2014 at 10:12 am

    Do you store these in the pantry, fridge, or freezer? How long will they keep for? I’m thinking about making a huge batch but wondering how long they would keep for and where to store them at? Thank you 🙂

    Reply
    • Annemarie says

      December 17, 2014 at 10:28 am

      You can store these in the pantry, Christy, although the fridge may be better during hot summer months. I’m not sure how long they’ll last because we go through them quickly! But I’m guessing you could keep them around for a while since the chocolate and maple syrup both have long shelf lives.

      Reply
  2. Julie Hubbard says

    September 6, 2014 at 12:52 am

    Hi Annemarie… my post is almost a year after your last post on this topic but I just had to write to tell you that I just made some chocolate chips with the help of your recipe!! I love to bake, but I think I love to eat chocolate more, and I was out of chocolate chips. I have to admit my guilty indulgence after dinner is just a few chocolate chips with a tablespoon of natural peanut butter. I’ve been out of semi-sweet chocolate chips for a while now and tonight the craving was just too strong but I didn’t want to drive to the store. So, I went online for the answer. I had some Bakers unsweetened choc squares, maple syrup and vanilla and went to work! After melting the chocolate and adding the syrup and vanilla I had to let it cool a bit in order to put into my piping bag. Once I did though I proceeded to pipe perfectly shaped chocolate chips and put them into the fridge to harden. I then scooped them off the wax paper and put them into a container for better keeping. I “stole” a couple from the tray and put some natural peanut butter on them and wow! My chocolate craving was taken care of! I can’t believe I haven’t been doing this since I learned how to bake when I was young! Thank you for bringing it back to the basics and for your ideas.

    Reply
    • Annemarie says

      September 7, 2014 at 7:36 am

      Thanks so much for the comment, Julie! I’m glad it worked for you. I think a snack of chocolate chips and peanut butter after dinner is the perfect guilty indulgence. 🙂

      Reply
  3. Jaslyn says

    December 4, 2013 at 11:53 pm

    Awesome, but I am going to do a short cut by simply piping a plain old “tube” down the full length of the bar pan and then repeat with as many “stripes” as the pan can hold, then chill them, then either pop them up and group them and cut into chunks, or just cut them while still on the pan into chunks!!!

    Reply
    • Annemarie says

      December 5, 2013 at 7:13 am

      Great idea, Jaslyn! Chocolate chunks would be even faster to make.

      Reply
  4. Rachelle says

    November 10, 2013 at 12:05 am

    Oh thank you, thank you! My little girl is allergic to cane sugar and I can’t find any store bought chocolate chips without it. 🙂

    Reply
    • Annemarie says

      November 10, 2013 at 9:21 am

      Thanks, Rachelle! These should work well for you. That’s a tough allergy, but we’re all better off without cane sugar in the long run.

      Reply
  5. stephanie says

    August 5, 2013 at 8:31 pm

    Would it be possible to use honey instead of maple syrup? It’s really difficult to find real maple syrup where we live and we try to stay away from sugar. Do you know if maple syrup and honey have the same sweetness so I could just switch out the ingredients one for one?

    Reply
    • Annemarie says

      August 5, 2013 at 8:39 pm

      Stephanie, I often interchange honey and maple syrup one for one. Occasionally it doesn’t work well, but in a recipe like this one I think it will be fine. Let me know if you try it.

      Reply
  6. Mindy says

    May 16, 2013 at 11:48 pm

    I cannot believe this! I JUST made coconut oil-based chocolate bars 2 days ago. As I was nibbling on a piece, I wondered how I could fashion it into chips! Thanks SO MUCH for posting this!

    Reply
    • Annemarie says

      May 17, 2013 at 7:22 am

      Great timing, Mindy! This should work well with your coconut oil chocolate.

      Reply
« Older Comments

Primary Sidebar

Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

NEVER MISS A POST

Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Never miss a recipe

Subscribe below to receive the email newsletter

  • Privacy Policy
  • Permissions Policy
  • Disclosure Policy