Baking-stable chocolate chips milk, 100 g

There's a reason why the best cookies, brownies and muffins aren't baked with ordinary chocolate pieces — but with these Baking-stable chocolate chunks from RUF. They're larger, thicker-walled and firmer to the bite than conventional chips, and that's exactly what makes the difference when baking: they don't melt completely into the dough, but retain their shape and, when you bite into them, release an intense, full-bodied Milk chocolate flavour that runs through every bite and lingers long afterwards. The RUF Chocolate Chunks Vollmilch are made from real Milk chocolate with at least 30% cocoa — produced from cocoa mass, cocoa butter, Whole milk powder and a touch of natural vanilla Liquid aroma that rounds out the chocolate flavour and gives it a pleasant depth. The result is a rounded, full-bodied chocolate profile that doesn't get lost during baking, but remains visibly and distinctly present in the finished bake. 

Not every chocolate is suited to baking, and the difference only becomes apparent in the oven. Ordinary chocolate or conventional chips melt completely at baking temperatures and disappear into the dough — which does deliver chocolate flavour, but leaves no visible pieces and no bite. These Baking-stable chocolate chunks are specially developed for use in the oven and remain firm in shape and bite even after longer baking times. That means: when cut open, they're clearly recognisable as distinct, well-defined chocolate pieces, and when eating they deliver that characteristic bite that makes cookies, muffins and brownies exactly what they should be. This difference is immediately noticeable at the first bite — and turns a good bake into a truly outstanding one.

The possible uses are as varied as the bakery itself. In chocolate chip cookies, the Baking-stable chocolate chunks are the centrepiece: simply fold them in at the end and bake, and every bite hits a juicy piece of Milk chocolate that slowly melts in the mouth. In muffins and cupcakes they create surprising chocolate moments inside and on the surface. In brownies they give the already chocolatey dough an extra texture and a more intense chocolate flavour in every bite. In enriched plaited loaves, Brioche and butter cakes they're folded in shortly before baking and create appetising chocolate pockets when sliced. In pancakes and waffles they deliver a special chocolate moment — simply add them to the batter or scatter them over the still-liquid surface. And if you want to use the Baking-stable chocolate chunks not only in the dough but also as decoration, scatter them over muffins or cookies before baking — they caramelise slightly on the surface and create an attractive, glossy finish. 

Mix the Baking-stable chocolate chunks into the finished dough shortly before baking, or scatter the pieces directly onto the surface. To distribute them evenly throughout the dough, it's best to fold them in at the very end — stirring for too long can break up the pieces and affect the result. For muffins and cupcakes, place a few chocolate chunks on top of the unbaked dough in the tin so they stay visible and prominent during baking. If you want particularly clean chocolate pieces when sliced, chill the chocolate chunks briefly in the fridge before folding them in — this way they melt more slowly during baking and hold their shape even better.

The Baking-stable chocolate chunks should always be stored dry, well sealed and at room temperature, as they are sensitive to heat, moisture and strong foreign odours. Temperatures above 20 °C can already cause fat bloom — a white coating on the chocolate surface that is completely harmless in terms of taste, but can affect the appearance and texture of the chocolate chunks. Likewise, strong aromas such as coffee, spices or other strongly scented foods should be kept away, as chocolate quickly absorbs foreign odours, which can noticeably affect the delicate Milk chocolate flavour. After opening, seal the packaging carefully and store the chocolate chunks separately from strongly aromatic products — this keeps the flavour, texture and quality in the best possible condition right up to the last baking moment.