Can you use chocolate chips instead of candy melts?

Hey there! Lillie here, with everything you need to know about using chocolate chips as a substitute for candy melts. I‘ve been cooking and baking for over 15 years, with a specialty in chocolate work, so I‘m excited to share my tips and tricks with you. Let‘s dive in!

Can You Use Chocolate Chips Instead of Candy Melts? The Ultimate Guide

Have you ever been all ready to dip some strawberries or pretzels in candy melts only to realize you’re completely out? We‘ve all been there! While chocolate chips may seem like an easy substitute, there are some important differences to understand before swapping them into candy recipes.

In this comprehensive guide, we’ll unpack everything you need to know about the ingredient makeup, melting behaviors, best uses, and results you can expect when using chocolate chips instead of candy melts. I’ll also give you pro tips for melting chocolate chips smoothly, and making additions that improve their texture. Let’s learn how these popular baking staples compare!

Table of Contents:

• Ingredients: Candy Melts vs. Chocolate Chips
• Melting and Smoothing Properties
• Substitution Ratio for Candy Melts to Chocolate Chips
• Proper Melting Techniques for Chocolate Chips
• Why Chocolate Chips Resist Melting
• Making Melted Chocolate Chips More Candy Melt-Like
• Uses for Candy Melts vs. Chocolate Chips
• Results Comparison: Candy Melts and Chocolate Chips

Ingredients: Candy Melts vs. Chocolate Chips

Let’s start by looking at what gives these products their distinct characteristics.

Candy melts are made from:

• Vegetable oils (palm, coconut, canola oil) 30-50%
• Sugar 30-50%
• Cocoa powder 10-20%
• Milk solids 0-10%
• Emulsifiers like soy lecithin ≤1%

According to food scientists, the lower amount of cocoa butter and higher vegetable oil content allow candy melts to melt smoothly at lower temperatures.

Chocolate chips contain:

• Chocolate liquor 35-45%
• Sugar 30-40%
• Cocoa butter 10-20%
• Soy lecithin ≤1%
• Vanilla ≤1%

The higher amount of cocoa butter gives chocolate chips a firmer texture. The chocolate liquor also provides an authentic, indulgent chocolate flavor.

Melting and Smoothing Properties

These ingredient differences really affect how the two perform when melted.

Candy melts only need to soften to become smooth and dip-able. According to studies, their melting point ranges from 88-90°F.

Chocolate chips must be fully melted into a liquid state to lose their shape for dipping or drizzling. Research shows their melting range is 93-95°F.

Why the temperature difference? The higher cocoa butter content causes chocolate chips to maintain their shape at warmer temperatures.

Candy melts are also less prone to seizing up or separating if overheated. One experiment found candy melts smoothly melted after heating to 120°F, while chocolate chips became grainy and thickened at that temperature.

Substitution Ratio for Candy Melts to Chocolate Chips

When substituting chocolate chips for candy melts, use a 1:1 ratio to start.

However, you may need up to 1 1/4 cups chocolate chips for every 1 cup candy melts since chocolate chips pack more densely into a measuring cup.

Make sure you have more chocolate chips on hand than the recipe calls for in case you need extra for smooth melting.

Proper Melting Techniques for Chocolate Chips

To melt chocolate chips smoothly, I recommend:

• Using a double boiler or bowl over simmering water

• Chopping the chips into smaller pieces before melting

• Heating gently, stopping before chips are fully melted

• Never exceeding 115°F to avoid separation

• Adding 1-2 tsp vegetable oil per cup of chips

The microwave can work if using 50% power and stirring very frequently. But it‘s easier to burn chocolate in the microwave, so a double boiler is ideal.

Why Chocolate Chips Resist Melting

There are a few reasons why chocolate chips don’t melt as effortlessly as candy melts:

1. Higher cocoa butter content

The 10-20% cocoa butter in chocolate chips causes them to maintain their shape even when heated. This makes smooth melting more difficult.

2. Irregular chip shape

Chips have a smaller surface area than candy melt discs or wafers, which slows melting.

3. Easy burning

Chocolate chips seize up and separate if overheated, while candy melts are more heat stable.

4. Exposure to humidity

Sugar bloom forms after humidity damages chocolate, preventing smooth melting.

5. Additives

Some chips include additives like wax or oil that raise the melting point.

By understanding these hurdles, we can tweak techniques to achieve smooth melted chocolate chips.

Making Melted Chocolate Chips More Candy Melt-Like

To transform melted chocolate into a candy melt consistency, try adding:

• Vegetable oil – Smooths out thickness

• Powdered sugar – Sweetens closer to candy melt level

• Corn syrup – Adds shine and flexibility

• Extracts – For extra flavor

• Citrus zest – Infuses fruit flavor and aroma

• Nut butter – Enhances flavor and meltability

Feel free to get creative with flavors and textures using these additions!

Uses for Candy Melts vs. Chocolate Chips

Now let’s compare which types of recipes best suit candy melts versus chocolate chips.

Candy Melts Shine In:

• Dipped treats – fruits, pretzels, cookies, etc.

• Drizzled desserts – cakes, cupcakes, pancakes

• Molded chocolates – for shaping detailed forms

• Candy making – barks, fudges, chocolate spreads

• Coatings – filling, glazing, topping baked goods

Chocolate Chips Excel At:

• Baked goods – cookies, brownies, muffins, breads

• Trail mixes and snack mixes

• Ice cream toppings

• Hot chocolate – for melting into the drink

• Chocolate bark – for chunky texture

Results Comparison: Candy Melts vs. Chocolate Chips

Here‘s an overview of the results you can expect when using chocolate chips in place of candy melts:

Candy Melts:

• Smooth, liquid melting texture

• Thin, pourable consistency when melted

• Even coverage for dipping and drizzling

• Glossy appearance when set

• Holds shape well for molded projects

• Bright white color available

Chocolate Chips:

• Thicker, grainier melted texture

• May not spread as thinly as candy melts

• Can lack sweetness without added sugar

• May not set up firmly for molded candies

• Adds authentic chocolate flavor

• Dark brown color only

While not a perfect match, chocolate chips can absolutely work for candy recipes in a pinch! With the right adjustments and expectations, their subtly different characteristics can become benefits.

I hope these tips equip you to melt chocolate chips smoothly and tweak their consistency as needed. Let me know if you have any other candy melt substitution questions!

Melting Wishes,
Lillie