Choco Drip Dark Gold 180 g
CHF12.90
Baking-stable Chocolate Chips White, 100 g
Price:
CHF4.75
VAT included
Anyone who knows what matters when baking doesn't reach for ordinary chocolate — but for baking-stable chocolate chips. These RUF chocolate chips made from real white chocolate are generously cut, thick-walled and firm to the bite, so they hold their shape during baking and remain visible as recognisable chocolate pieces in the finished bake, rather than melting away completely. Made from Whole milk powder, cocoa butter and a hint of natural vanilla Liquid aroma, they bring a creamy-sweet, full-bodied chocolate profile to every bake — one that doesn't get lost in the oven but stays present in flavour. Simply fold into the dough, use in cookies, muffins, brownies or chocolate rolls, and pop them in the oven — that's exactly how white chocolate should taste.
Product features
| Ingredients | Zucker, Vollmilchpulver, Kakaobutter, Emulgator Lecithine. Kann enthalten: MILCH, SCHALENFRÜCHTE. |
|---|---|
| Weight | 100 g |
| Storage note | Cool and dry at approx. 18°C |
| Country of production | Germany |
| Product Lactose Free | No |
| Product suitable for vegetarians | Yes |
| Product Gluten Free | Yes |
| Product Vegan | No |
| Product is kosher certified | No |
| Product is halal certified | No |
| Application note | Backfeste Schokoladenstücke aus weisser Schokolade zum Backen und Dekorieren. |
Baking-stable White Chocolate Chunks, 100 g
Chocolate chunks that make the difference
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 are larger, thicker-walled and firmer to 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 release a creamy, sweet, full-bodied chocolate flavour with every bite that carries through the whole mouthful and lingers long afterwards. The RUF Chocolate Chunks White are made from real white chocolate — crafted from Whole milk powder, cocoa butter and a hint of natural Liquid aroma, without unnecessary additives. The result is a mild, creamy chocolate profile that doesn't get lost during baking, but remains visibly and flavourfully present in the finished bake.
Baking-stable – what it means and why it matters
Not every chocolate is suited to baking, and the difference only reveals itself 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 dimensionally stable and firm to bite even after extended baking times. That means: when you cut into the bake they are clearly recognisable as distinct, well-defined chocolate pieces, and when you eat them they deliver the characteristic bite that makes cookies, muffins and brownies exactly what they should be. This difference is immediately noticeable with the very first bite — and turns a good bake into a truly impressive one.
What are the baking-stable chocolate chunks suitable for?
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 into the dough at the end and bake, and every bite meets a creamy piece of white chocolate that slowly melts in your mouth. In muffins and cupcakes they create surprising chocolate moments inside and on the surface — particularly striking in contrast to dark dough or berries. In brownies they add a bright, creamy accent against the rich chocolate base. In plaited loaves, Brioche and sponge batters they are worked in just before baking and create appetising, pale chocolate islands when cut. 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 just in the dough but also as decoration, scatter them over muffins or cookies before baking — they caramelise lightly on the surface and give a glossy, inviting finish.
How to use the baking-stable chocolate chunks correctly
Mix the baking-stable chocolate chunks into the finished dough just before baking, or scatter the pieces directly over 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 batter in the tin so they remain visible and present after baking. If you want particularly clean chocolate pieces when you cut into the bake, briefly chill the chocolate chunks in the fridge before working them in — this way they melt more slowly during baking and hold their shape even better.
Storage
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. Even temperatures above 20 °C can cause fat bloom — a yellowish coating on the chocolate surface that is completely harmless in terms of taste but can affect the appearance and texture of the chunks. Likewise, strong aromas such as coffee, spices or other strongly scented foods nearby should be avoided, as chocolate quickly absorbs foreign odours and the delicate vanilla flavour can be noticeably affected as a result. After opening, close the packaging carefully and store the chocolate chunks separately from strongly aromatic products — this keeps their flavour, texture and quality in perfect condition right up to the last baking moment.
Small but mighty!
These baking-stable white chocolate chunks are more than a baking ingredient — they are the detail that turns a good cookie into an unforgettable one, a simple muffin into a real chocolate experience and a brownie into a bake you'll never forget. Creamy, baking-stable and made from real white chocolate, they unfold a chocolate flavour in every bake that doesn't hide away but is immediately noticeable with the very first bite and lingers long afterwards. The difference compared to ordinary chips shows not only when you cut into the bake, but in every single bite — and once you've experienced that difference, you'll know: this is exactly how white chocolate should taste in a bake!
Allergy information & product description
| Description | White chocolate alden couverture |
|---|---|
| Cereals and cereal products containing gluten | Does not contain |
| Crustaceans and crustacean products | Does not contain |
| Eggs and egg products | Does not contain |
| Fish and fish products | Does not contain |
| Peanuts and peanut products | May contain |
| Soy and soy products | Does not contain |
| Nuts and nut products | May contain |
| Milk and dairy products | Contains |
| Celery and celery products | Does not contain |
| Mustard and mustard products | Does not contain |
| Sesame seeds and sesame seed products | Does not contain |
| Sulphur dioxide and sulphites | Does not contain |
| Lupine and lupine products | Does not contain |
| Molluscs and mollusc products | Does not contain |
| Milk sugar (lactose) | Contains |
Nutritional values / 100 g
| Energy value in kJ | 2226 kJ |
|---|---|
| Energy value in kcal | 532 kcal |
| Fat | 28.00 g |
| of which saturated fatty acids | 17.00 g |
| Protein | 5.70 g |
| Salt | 0.21 g |
| Carbohydrates | 64.00 g |
| of which sugars | 63.00 g |
