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Can a Chocolate Chip be Too Big?Everybody has a strategy for
tackling those huge chips
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“A problem with the big chunks in an ice cream cone? No, I just take a bigger bite,” says Marian Flory of Cincinnati. “I invariably run into one of the oversized chips when I have chocolate chip in a cone,” explains Greg Stryker, another Cincinnati native. “I give it a little time to soften and then I just bite it in half. I am not generally a fan of dark chocolate, but I really love Graeter’s dark chocolate in its plain vanilla ice cream. In their ice cream, Graeter’s uses the same fine chocolate that that they use for their candies. The ice cream is made using the French Pot method that mixes and freezes the egg custard and fresh cream in small batches, producing an ice cream so dense that a pint can weigh almost a full pound. Liquid chocolate is added as the ice cream is spun in the French Pot and once it is frozen a paddle is used to break the frozen layer of chocolate into randomly sized pieces. As a result, some are very large. “About 50 years ago, about the time that other people started adding ground chocolate to ice cream, my grandfather Will decided to add chocolate to our ice creams,” says fourth generation Rich Graeter, “but because we use the French Pot method we could pour in our liquid chocolate. Since our chocolate melts at about the same rate as the ice cream it truly melts in your mouth.” Hand packed into pint containers, Graeter’s Chocolate Chip ice creams are shipped throughout the continental United States. They can also be purchased at any of the 12 stores in Cincinnati or at 24 franchised stores in Columbus, Dayton, Northern Kentucky, Lexington and Louisville. In addition to vanilla Chocolate Chip, Graeter’s offers Double Chocolate, Black Raspberry, Buckeye Blitz, Coconut, Cookie Dough, Mint, Mocha, Peanut Butter, Toffee flavor “Chip” ice creams. |
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Cincinnati native, Becky Linhardt, is a freelance writer specializing in regional travel in the Midwest. She has been a regular contributor to the Cincinnati Enquirer for more than six years. "Graeter's ice cream has always been a comfort food for me and true chocolate decadence is a Graeter's sundae made with double chocolate chip and Graeter's dark chocolate sauce," she says. Photo by Becky Linhardt. |
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“My
goal is to extract the whole chip, and I have had some as big as two inches
long,” says Mary Ann Plunkett of Fort Thomas, Kentucky . “If I have it in a
dish I dig around until I can get the whole chip. If I have it in a cone, I
lick around it until I can get the full piece. I don’t want to break it. I
like to eat it like candy.”