Vitacost Semi-Sweet Chocolate Mini-Chips - Gluten Free and Non-GMO Description
- Semi-sweet chocolate with a whole lot of uses.
- Balanced chocolate flavor for all baking needs
- Mini-chips are the perfect size
- Toss in homemade muffins, breads & more
It’s the same story every year. Your crazy Aunt Ida makes a batch of cookies from a recipe she found in her favorite cookbook. Though it sounds like a sweet tradition, it’s at least two decades old. Taste buds mature, people are more conscientious of the food they eat and, honestly, Aunt Ida doesn’t even like her own dessert. It’s time you take matters into your own oven-mitted hands.
Vitacost® Semi-Sweet Chocolate Mini-Chips are not just another chip off the old cacao tree. These are thoughtfully made gluten or GMOs. The flavor is spot-on – not overpowering and never unnoticed. Toss them into a (new) cookie recipe, stir into pancake batter, sprinkle over yogurt or find your own favorite way to healthfully indulge. Having so many options will never get old.
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Keep dry and at room temperature (59°- 75° F [15° - 24°C]).
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (15 g)
Servings per Container: About 19
|Amount Per Serving||% Daily Value|
|Total Fat||4 g||5%|
| Saturated Fat||2.5 g||13%|
| Trans Fat||0 g|
|Total Carbohydrate||10 g||4%|
| Dietary Fiber||1 g||4%|
| Total Sugars||8 g|
| Includes 8g Added Sugars||16%|
|Protein less than||1 g|
|Vitamin D||0 mcg||0%|
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Sugar, unsweeetened chocolate, cocoa butter, soy lecithin (an emulisifer), vanilla extract.
May Contain: Milk.
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Vegetable Mole Enchiladas
In Mexico, rich mole sauce is often served for special occasions and can take four days to make. The sauce in this enchilada recipe is a streamlined version that packs in deep and delicious flavor. Fluffy corn tortillas wrap around sweet potato, black beans and corn and are smothered in spicy mole and gooey cheese. Get these on your table tonight, whether it’s a special occasion or not.
Vegetable Mole Enchiladas
- 1 large sweet potato (diced small)
- 1/2 white onion (chopped)
- 1 can (15 oz.) black beans (drained)
- 1 can (15 oz.) corn (drained)
- 2 cups shredded Monterey Jack cheese
- 12-14 corn tortillas
- 4 large ancho chiles (seeds and stems removed)
- 1/4 cup mole paste
- 1/4 cup golden raisins
- 1 Tbsp. chicken Boullion paste
- 2 Tbsp. creamy peanut butter
- 1 tsp. cane sugar
- 1/4 cup semi-sweet chocolate (chopped)
- 4-1/2 cups chicken broth
- Avocado oil (or vegetable oil)
- Preheat oven to 425 degrees F.
- Heat cast iron skillet over medium heat; add chiles and toast for 3-4 minutes, rotating frequently.
- In blender, combine toasted chiles, raisins and 2 cups chicken broth. Pulse a few times, then blend until smooth. Add mole paste, Bouillion paste, peanut butter and sugar. Pulse until smooth.
- In skillet over medium heat, heat 2 tablespoons oil. Add mole mixture and stir constantly for 6-8 minutes until sauce is glossy and thick. Add chocolate, 2-1/2 cups chicken broth and pinch of salt. Bring to boil and mix constantly. Remove from heat and set aside.
- Heat skillet over medium heat. Add 1 tablespoon cooking oil. Add onion and sweet potatoes. Cook for 2 minutes. Add beans, corn, 1 cup shredded cheese and pinch of salt and pepper. Cook for 3-4 minutes. Remove and place on plate.
- In clean skillet over medium-low heat, heat 1/4 cup cooking oil. Add 1 corn tortilla and cook 20 seconds per side. Transfer to paper towel to drain. Repeat for all tortillas.
- In 13x9 baking dish, pour thin layer of mole sauce.
- Lay out plate or prep board to use for assembly. Dip each tortilla in mole sauce, tap on side of skillet to remove excess and lay on plate or board. Spoon 1/4 cup of vegetable filling onto each tortilla. Roll up and place seam side down in baking dish. Layer until dish is full. Top with 1 cup of cheese and more mole sauce.
- Bake 20 minutes. Serve with cilantro and lime.
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