Ghirardelli choc chip shortbread
Although on occasion I can be somewhat partial to the synthetically tasting stodge that is Hershey’s chocolate, I can fully understand why choc conosseurs turn their noses up at it. For those people, I would point them towards San Francisco-based choc company Ghirardelli.
On a recent holiday to San Francisco, I tried (and failed miserably) to contain my excitement on entering the well-stocked chocolate shop at Ghiradelli Square – the original site of the brand’s factory. Packed floor to ceiling with goodies, some that I had seen before elsewhere in the US, and some which seemed to be exclusive to the shop, I walked around in a daze for an embarassingly long amount of time, trying to decide what to buy. In the end I opted for an entire basket-full of treats including (but certainly not limited to) a pack of baking chips.
I decided to try them out using the choc chip shortbread recipe from Kate Shirazi’s Cookie Magic book. The results were very tasty, and extremely easy to make. I’ve still got half a bag of choc chips left over for which I must decide on a new recipe, as I can’t help but snaffle one every time I open the fridge door…
This entry was posted on 08/11/2010 at 6:34 pm and is filed under American food, Biscuits, Scottish food with tags Baking, Biscuits, Chocolate, Cookies, Food, Ghirardelli. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.