Chocolate chips can be used in cookies, pancakes, waffles, cakes, pudding, muffins, crêpes, pies, hot chocolate, and various types of pastry. They are also found in many other retail food products such as granola bars, ice cream, and trail mix.
Chocolate chips can also be melted and used in sauces and other recipes. The chips melt best at temperatures between 104 and 113°F (40 and 45°C). The melting process starts at around 90°F when the cocoa butter in the chips starts to heat. The cooking temperature must never exceed 115°F (for milk and white) or 120°F (for dark) or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for melted baking chocolate. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. This can make them more difficult to work with in melted form.

Ingredients: Sugar, Cocoa Butter, Whole Milk, Chocolate Liquor, Soy Lecithin (an emulsifier) and Vanillin (an artificial flavor).