烘焙巧克力豆 - 半甜巧克力豆 4M

I was pleasantly surprised by how evenly these chips melted in my double boiler—no clumping at all. The semi-sweet flavor is perfectly balanced, not too sugary, which works great for my cookie recipe. Definitely a solid batch for the price.

These chips melted down so smooth in my cookie dough, and the soy lecithin really helps them keep that nice glossy texture after baking. They’re the perfect semi-sweet balance, not too sugary or bitter.

Vanillin gives these chips that classic bakery taste I grew up with, and the soy lecithin keeps them from seizing up when I fold them into batter. Four million per bag means I never run out mid-cookie-spree, which is a real win for my Sunday baking sessions.