Baking – What size were Baker’s Chocolate bars when they were first introduced

Low quality chocolate chips often have additives in them that help them keep shape and shelf life, that's why they're not recommended. Callebaut callets are pure 100% chocolate according to Callebaut. I'd use them anywhere for bar or chips with great results. They might not come out of the oven looking exactly like a traditional chocolate chip cookie (for example) but they should taste fantastic!

You can score and snap. You make a shallow score in the chocolate using a knife or other sharp object (gentle!). Then you snap it. It works better on harder chocolates. Since all I have around the house this instant is a leftover halloween candy, I'll show the sequence here, but with this soft chocolate it would be easier to actually cut it through...

1) Score.

2) Pinch it. Here I pinched it between a plate and a cutting board. You may be better off using a cutting board and your fingers -- so long as your hold it down stiffly with your fingers.

3) Strike it with a blunt object. Or depending on the chocolate you can often just bend it with your fingers until it breaks.

(This basic approach is used in industry to make straight cuts in glass, tile, and silicon chips! The harder the object, the better it works. You can also try this on brittle candy, etc.)