Baking-stable Chocolate Chips Milk, 100 g

Ordinary chocolate often melts completely into the dough during baking and disappears – these baking-stable chocolate chips made from whole milk do not. The RUF chocolate chips, made from real Milk chocolate with at least 30% cocoa, are larger, thicker-walled and firmer to the bite than conventional chips, and retain their shape even after longer baking times. This means they remain clearly visible as distinct pieces of chocolate when sliced, and deliver the characteristic bite one expects from truly fine baked goods. Their full-bodied Milk chocolate profile, rounded out by cocoa mass, cocoa butter, Whole milk powder and a hint of natural vanilla Liquid aroma, unfolds from the very first bite and lingers long afterwards – a chocolate flavour that does not hide but makes its presence felt in the baked goods and convinces. 

The range of applications for baking-stable chocolate chips whole milk extends far beyond the classic cookie, excelling wherever real pieces of chocolate are called for in baked goods. In cookies, they create luscious chocolate islands that impress immediately upon the first bite and lend the baked goods a depth that ordinary chocolate chips simply cannot match. In muffins and cupcakes, they provide surprising chocolate moments both inside and on the surface, creating a look that instantly makes you want more. In brownies, they enhance the already intense chocolate flavour with additional texture and intensity, making every bite richer. In plaited loaves, Brioche and sponge batters, they are folded into the mixture just before baking and create appetising chocolate accents when sliced, making the baked goods look instantly inviting. In chocolate rolls, they are the natural choice for all those who seek real pieces of chocolate in their baked goods rather than mere chocolate Liquid aroma – worked in generously or distributed on the surface, where they lightly caramelise during baking and create a glossy, attractive finish.

The chocolate chips should only be folded into the finished dough at the end, so that they retain their shape and structure – stirring for too long can break up the pieces and impair the result. For particularly clean and compact chocolate pieces when sliced, it is advisable to chill the chocolate chips briefly before folding them in, as this causes them to melt more slowly and remain more stable. For muffins and cupcakes, a few chocolate chips can additionally be placed on top of the unbaked batter so that they remain visible during baking.

The baking-stable chocolate chips should be stored in a dry, well-sealed container at room temperature, protected from heat and direct sunlight, as temperatures above 20 °C can cause fat bloom – a white coating that is harmless in terms of flavour but affects the appearance and texture. Chocolate quickly absorbs foreign odours, which is why the packaging should be carefully resealed after opening and stored separately from strongly aromatic foods such as coffee or spices.

These baking-stable chocolate chips made from whole milk are the detail that makes the difference – visible when sliced, perceptible at the first bite and unmistakable in the finish. Full-bodied, baking-stable and made from real Milk chocolate with at least 30% cocoa, they deliver the same convincing result every time that one expects from a premium baking ingredient. For all those who make no compromises when baking and know that real chocolate in baked goods does not disappear – but convinces.