Chocolate & chocolate chips for biscuits
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The right chocolate for biscuits makes all the difference: for dipping and coating you need a couverture that melts smoothly, while for cookies and doughs you need bake-stable chocolate chips that keep their shape in the oven. In this category you will find both – from Callebaut, Valrhona, Felchlin, Domori, Carma, Lindt and Choba Choba – for Christmas biscuits as well as cookies all year round.
Couverture for dipping and glazing
For chocolate-dipped biscuits, florentines or coated gingerbread, couverture is ideal: it melts to a fluid consistency and forms a thin, glossy layer. You will find dark, milk and white couverture as well as specialities such as Ruby, Blond Dulcey and Valrhona Inspiration with fruit flavours. The couverture drops in 500 g and 2.5 kg are particularly practical: the small buttons melt evenly and are easy to measure. For a coating that shines and snaps, couverture should be tempered. A useful tool: Chocolate thermometers. If you prefer something simpler, choose melting chocolate in dark, milk, white or caramel. For fine lines and lettering on biscuits, writing chocolate is ideal, and for Swiss classics such as Brunsli, use dark couverture or cocoa powder. Our full couverture range for pralines, desserts and confectionery is under Couverture chocolate.
Bake-stable chocolate chips and chunks
For chocolate chip cookies, brownies or muffins, bake-stable chocolate chips are ideal, as they keep their shape in the oven rather than melting away. We stock them in milk and dark. Simply stir them into the dough – no need to chop chocolate first. There are also milk chocolate batons for baking, cocoa powder for dark doughs, and cocoa butter as drops and as Mycryo powder. You will find more drops under Chocolate drops.
Frequently asked questions about chocolate for biscuits
What is the difference between couverture and bake-stable chips?
Couverture is made for melting and is suitable for dipping, glazing and ganache. Bake-stable chips keep their shape in the oven and remain visible as pieces in the finished biscuit.
Can I add couverture drops to biscuit dough?
Yes, you can. However, couverture melts more in the oven. If you want clearly visible chocolate pieces, choose bake-stable chips.
Which chocolate is best for Christmas biscuits?
For coatings and decorations, dark, milk or white couverture; for doughs, cocoa powder or bake-stable chips. Cutters, boxes and other accessories are under Christmas cookie.
See also: Chocolate drops · Christmas cookie · Christmas cookie cutters