There’s No Such Thing As Too Much Chocolate

When you bake with chocolate as frequently as I do, and your family has food allergies, well… finding allergen-free chocolate is simply a necessity. For a while there were limited options, but I have recently discovered another one – Divvies!

I had heard fellow bloggers mention Divvies chocolate chips, but it wasn’t until I met Lori Sandler during Food Allergy Awareness Week that I had an opportunity to try them. Lori sent me a box full of chocolate goodies, and of course I was ecstatic. (Just the thought of chocolate arriving at my doorstep gets the endorphins going.)

Now you might think that all chocolate is the same, or that dark chocolate is dark chocolate. That’s simply not true. Chocolate can vary as much as coffee or grapes in taste. And those of us that are connoisseurs (um, I mean those of us that eat them by the handful) can tell you different.

Divvies chocolate chips are among the best I have tried. You can almost feel the taste. And you can’t eat just one (or one handful). When I had just ½ cup left I decided to try making a chocolate sauce/ganache. I used 1 tbsp Earth Balance shortening and 2 tbsp chocolate hemp milk with ½ cup of chocolate chips.

Divvies chocolate chips are made in nut-free, egg-free, milk-free bakery. They do use wheat in the facility, but the chocolate is processed separately from the wheat. Yeah! They do contain soy lecithin (but no soy protein).

Divvies thinks they made their chocolate to share, it even says so on the package, but I don’t know about that… you might have to get your own.