Chocolate drops

Chocolate chips to enhance your pastries

At Cakelicious, we know that the chocolate chip is much more than just an ingredient: it's the element that transforms an ordinary cake into an irresistible creation. Our chocolate chips are specially designed for patisserie, with a bake-proof formulation that guarantees melt-in-your-mouth morsels in every bite. Whether you're baking cookies, muffins, brioches or cakes, our chocolate chips retain their shape and texture in the oven, without liquefying or disappearing into the batter. Available in 350 g bags, they are ideal for both amateur pastry chefs and demanding professionals in French-speaking Switzerland.

Dark, milk or white chocolate: how to choose your nuggets?

The choice between dark chocolate chips, milk chocolate chips and white chocolate chips depends on your desired result and taste profile:

• Dark chocolate chip: with its intense, slightly bitter taste, dark chocolate is the classic choice for American cookies, brownies and muffins. It provides a nice contrast to sweet doughs and goes perfectly with walnuts, hazelnuts or coffee.
• Milk chocolate chip: softer and creamier, it's particularly appealing to children and adds a subtle caramelized flavor. Ideal for brioches, pancakes or moist cakes.
• White chocolate chip: its vanilla sweetness and light color make it a perfect ingredient for recipes where a visual contrast is desired, such as in a cranberry cookie or a blondie. It melts slightly faster, which is why it's a good idea to choose white chocolate drops that are resistant to baking.

Our advice: don't hesitate to mix two types of chocolate chips in the same recipe to create original gourmet combinations, such as dark and white in a cookie, or milk and dark in a marble cake.

How can I prevent chocolate chips from sinking to the bottom of the cake?

This is the question on every baker's lips: why do my chocolate chips systematically sink to the bottom of the mould? This phenomenon is linked to the density of the chips in relation to the batter. Here are our expert tips to remedy the problem:

• Coat your chips with flour: before incorporating them into the batter, roll them in a tablespoon of flour. This thin layer creates an adhesion that keeps them in suspension during baking.
• Add them last: add the chocolate chips at the very end of your preparation, mixing them gently with a spatula (not a mixer) to avoid weighing down the dough.
• Use a sufficiently thick batter: a batter that's too liquid won't hold the chips. If your batter is thin, reserve a few sprinkles to place on top halfway through baking.
• Choose baking-resistant nuggets: unlike simple chocolate chips or pistoles, our nuggets are formulated to retain their structure in the oven, which also limits their migration to the bottom.

These simple techniques make all the difference between a muffin with well-distributed chips and a cake where all the chocolate is concentrated at the bottom.

Chocolate chips: a versatile ingredient for all your creations

Beyond cookies and muffins, chocolate chips can be used in a multitude of sweet preparations. Add them to pancake or waffle batter for a chocolate surprise in every bite. They're also perfect in homemade pains au chocolat, scones, financiers or madeleines. For decoration, sprinkle them over a still-fresh icing or ganache to add crunch and a gourmet visual appeal.

Professionals also use them in artisanal ice creams, mousses and even certain entremets where crunchy inclusions are desired. To learn more about the different varieties of chocolate and their uses in patisserie, take a look at our complete guide to different chocolates. You'll find advice on choosing the right chocolate for each recipe and technique.

Frequently asked questions about chocolate chips

What's the difference between chocolate chips and pistoles?

Chocolate chips are specially formulated to withstand baking: they keep their shape and don't melt completely in the oven. Chocolate pistoles (or palets), on the other hand, are designed to be melted and used for tempering, ganache or coating. If you incorporate pistoles into cookie dough, they will melt completely, creating pools of chocolate rather than distinct pieces.

Can I use chocolate chips to melt chocolate?

Bake-resistant chocolate chips generally contain stabilizers that prevent them from melting evenly. They are therefore not ideal for making smooth glazes or ganaches. For these uses, prefer chocolate couverture or pistoles specially designed for melting.

How to store chocolate chips?

Store your chocolate chips in a cool, dry place, away from light and strong odors, ideally between 15°C and 18°C. Avoid the fridge, which can cause whitening (condensation of sugar on the surface) without altering the taste. Kept in their sealed packaging, they retain all their qualities for several months.

How many chocolate chips are needed for a cookie recipe?

For a batch of around 20 cookies, you'll need between 150 g and 200 g of chocolate chips. The golden rule is to use around two-thirds the weight of flour in chips for a well-filled cookie. Our 350 g bags make it easy to make two generous batches.