Chocolate chips for cooking, melting and chocolate fountains.
Chocolate chips are a versatile ingredient used in desserts like cookies, muffins, pancakes, waffles, cakes, and various pastries.
However, most chocolate producers have a slightly different version of chocolate chips – these are chocolate chips designed to melt to create liquid chocolate for moulding, baking and tempering.
A large 3kg bag of white chocolate chips, the Valrhona Ivoire are made with 35% cocoa.
A kilo bag of Callebaut Milk Callets, 33.6% cocoa milk chocolate couverture chips 823NV.
VALRHONA Caraibe 66% dark chocolate chips 1kg. Premium couverture with balanced roasted flavour for baking, ganache and pastry.
Premium Belgian 70% dark chocolate couverture chips by Chocolate Trading Co. Made with pure cocoa butter, perfect for baking & melting.
Callebaut Recipe Nº W2 28% white chocolate callets in a 10kg bag. Creamy, versatile couverture for moulding, enrobing and ganache.
Callebaut chocolate callets in a large 10kg bag, Recipe Nº 823 33.6% cocoa milk chocolate chips for baking and moulding.
53% cocoa dark chocolate chips from Callebaut, fine dark chocolate chips for cooking, chocolate tempering and chocolate decorations.
Callebaut Caramel Chocolate Chips, coloured and flavoured callets couverture milk chocolate chips with caramel.
Rich and creamy, Caramelia, milk chocolate couverture chips from VALRHONA with a pronounced caramel flavour.
The iconic Callebaut Recipe 811 dark chocolate callets. 54.5% cocoa, full-bodied taste with fruity notes. Professional 10kg pack.
A large, catering sized, bag of milk chocolate chips made with 33.6% cocoa from Callebaut.
Jivara milk chocolate chips from Valrhona offer an easy eating milk chocolate with malt & vanilla notes with a creamy texture.
Discover VALRHONA Dulcey 32% blond chocolate chips with caramelised, toasted shortbread notes. Perfect for baking, desserts, and gourmet creations.
VALRHONA Manjari 64% Couverture Chips 3kg, an economically packaged 3kg bag of the fine Manjari, single origin, dark chocolate chips.
Bake and create with Callebaut 823 Milk Chocolate Callets ,33.6% Belgian milk chocolate chips in a 400g bag, perfect for desserts and confectionery.
VALRHONA Guanaja 70% Cocoa Couverture Chocolate Chips, a large bag of professional quality cooking chocolate, made with 70% cocoa dark chocolate.
A bag of dark chocolate chips from Callebaut, a 400g bag of Recipe Nº 811 54.6% Dark Callets.
Milk chocolate specifically created by Callebaut for use in chocolate fountains giving an improved silky smooth flow, CHM-N823FOUNNV-552.
VALRHONA Nyangbo ground chocolate, a rounded flavour profile with notes of spice and vanilla. For the perfect hot chocolate and baking.
Callebaut W2NV white chocolate callets with 28% cocoa. Creamy Belgian couverture perfect for baking & moulding. 2.5kg professional pack.
Premium Callebaut 70-30-38NV dark chocolate callets 2.5kg. 70.5% cocoa. Perfect for tempering, baking & confectionery. Professional grade.
Premium Chocolate Trading Co. milk chocolate chips 500g. Belgian couverture quality, perfect for baking, melting & chocolate fountains.
Premium Belgian caramel chocolate chips by Chocolate Trading Co. Easy melting, pure cocoa butter, perfect for baking & confectionery.
A bag of dark chocolate Callets from Callebaut, dark chocolate chips made with 70.5% dark chocolate - Callebaut recipe 70-30-38.
High quality, white chocolate chips from Callebaut. Easy melting white couverture chocolate in a 1kg bag.
Chocolate Trading Co. Caramel Chocolate Chips, high quality Belgian chocolate chips flavoured with caramel.
Chocolate Trading Co. 33% Cocoa Milk Chocolate Chips couverture chips created for easy melting.
Chocolate Trading Co. White Chocolate Chips, an economical bag of white chocolate couverture.
Chocolate Trading Company 53% Dark Chocolate Couverture Chips, economical chocolate chips in a range of bag sizes from 200g to 10kg bulk bag.
Available in a variety of shapes and sizes, chocolate chip are mainly tear shaped drops of chocolate or chocolate buttons. All of the different shapes are designed to melt quicker and make them easier to weigh out.
For chocolatiers, tempering chocolate is a crucial technique. It involves careful heating, cooling, and reheating to give the finished chocolate an exceptionally glossy finish, smooth mouthfeel, and a pleasing ‘snap’ when broken or bitten into.
Tempering with chocolate chips is a process that stabilizes the cocoa butter in the chocolate. Once melted, the chocolate is cooled by stirring continuously. Chocolate chips can be adding, as the chips are already in temper, this encourage the formation of stable beta crystals. This technique is known as “seeding,”
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