Chips or baking bars?

With the inclement weather, I've spent a few hours watching cooking shows while tending the fire, and have come to the conclusion that I need more chocolate in my life. (Specifically, I need a German chocolate cake, with almonds and coconut and the darkest cocoa. But I digress.)

For those who feel the same, here's a tip from Culinary Institute of America graduate Caprial Pence, of "Caprial and John's Kitchen": try baking bars instead of chocolate chips for icing or ganache as the lecithin used to help chips hold their shape can make for a lumpy frosting.

We here in our own kitchen have noticed a bit of hesitancy on the part of melted chocolate chips to cooperate when it comes making frosting and truffles. Perhaps lecithin is to blame. We'll investigate this matter more thoroughly and report back.

In other news gleaned from nor'easter viewing, according to the folks at "America's Test Kitchen," Guittard semi-sweet chocolate chips were voted best in class by their tasters. But Cook's Magazine founder Chris Kimball disagreed. Sounds like an opportunity for a taste-test of our own. As if we needed a reason to eat more chocolate.