These are no ordinary baking chips. Guittard's exquisite chocolate contains natural ingredients of the highest quality and is used by top chocolatiers in the USA and Europe. Guittard’s semi-sweet chocolate chips containing 46% cacao are the ultimate crowd-pleaser; not too dark and not too sweet but with a chocolatey, rich taste.  The perfect choice for chocolate chip cookies, blondies and cakes.These chocolate chips for baking make exceptional cookies and brownies or can be melted for cakes. The large 340g bag is perfect for traybakes and batch cooking.Non-GMO certified. Free from peanuts and tree nuts.  Gluten-free. Fairtrade cocoa. Kosher - D.Guittard Chocolate CompanyCrafted for the pastry chef, artisan chocolatier and chocolate lover. Made in small batches from the highest-quality cocoa beans in a centuries-old French artisan tradition, Guittard Chocolate Company Collection Etienne baking chips deliver the same quality chocolate used by top professional pastry chefs to home bakers. This chip has a unique shape for a distinct cookie, and a deep semisweet chocolate flavour.Origin: Proprietary blend comprised of beans sourced from West Africa and South America.Varietal: Trinitario, Forastero.Guittard Chocolate Company is a San Francisco Bay Area-based chocolate maker celebrated for crafting world-class couverture chocolate based on traditional French methods. Hand-selected beans, generations-old techniques and traditional recipes combined with close relationships with farmers, innovative craftsmanship and novel formulas. At Guittard, it's not just quality from bean to bar but from soil to palate. Dedication to creating rich and robust blends from the finest cacao has been our business for five generations since 1868. Which is why our gourmet baking chips are a favourite among professional and home bakers.The Guittard Chocolate Company beginnings - In the 1850's, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco. An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.These chocolate chips are part of Guittard's premium line of chocolates crafted for the pastry chef, artisan chocolatier and chocolate lover. Made in small batches from the highest-quality cocoa beans in a centuries-old French artisan tradition, these baking chips deliver the same quality chocolate used by top professional pastry chefs to home bakers. The Guittard family have been in the artisan chocolate business for five generations, ever since Etienne Guittard left France in 1868 armed with his family's traditional chocolatier recipes and skills. Working with cacao farmers around the world, the Guittard family are committed to producing high quality chocolate, protecting the environment and working with international agencies to support cocoa farmers to achieve the best yields without compromising on flavour.46% cacao, All natural, Artisan-made chocolate, Peanut and gluten free, Non GMO, Kosher - DThe Guittard Chocolate Company beginnings - In the 1850's, Etienne Guittard embarked on an arduous journey from France to America. It was during the California Gold Rush, and in just a few short years, while still in his twenties, this adventuresome Frenchman struck gold on the rough and tumble streets of early San Francisco. An experienced chocolate maker, Etienne had brought delicious French chocolate to trade for mining supplies, but soon discovered that wealthy miners were willing to pay premium prices for this elegant treat. Etienne sailed back to Tournus, France, where he worked in his uncle's chocolate factory until he could afford to buy his own chocolate making equipment. In 1868, he returned to San Francisco and opened Guittard Chocolate on Sansome Street.For more recipes and baking tips, visit guittard.com