Chocolate chips black Caribe, 1 kg

Black Caribe chocolate shards built for volume production

Chocolate chips black Caribe in a 1 kg pack is designed for bakeries, confectionery workshops and food production lines that need consistent supply and predictable texture when finishing cakes, desserts, ice cream and baked goods. This product belongs to the Chocolate Ingredients section, gathering components suited for both professional studios and industrial-scale chocolate manufacturing. A 1 kg format targets exactly this kind of serial and conveyor production: bakeries, ice cream plants and confectionery lines can rely on this volume without frequent reordering, which simplifies inventory planning.

Caribe shards are dark, crunchy inclusions that hold their shape through baking and freezing, which is why they are widely used in cookies, muffins, sponge cakes, croissants and laminated pastry. Beyond baking, the product performs well in ice cream and frozen dessert production, where manufacturers need contrasting dark inclusions that will not fully dissolve on contact with warm mass or liquid batter. Another common use is surface decoration for cakes, cupcakes, eclairs and mousse desserts, where the shards add textural contrast on top of glaze or cream.

The product pairs well with other items in the chocolate decor range, allowing manufacturers to combine textures and colors within one item. Dark shards are often used together with White drops, ShK Mir, 250 g to create a contrasting black and white finish, while Shards orange, ShK Mir, 250 g add bright accents for seasonal and holiday confectionery lines. Such combinations are especially popular for themed cakes, gift assortments and limited seasonal desserts.

Shards should be introduced at the final stage of dough or cream mixing to avoid premature melting and to preserve the crunchy texture inside the finished item. For surface decoration, apply the shards onto glaze or cream before it fully sets, pressing lightly for adhesion. Dosage is adjusted per recipe, but a typical baking ratio is 100 to 200 g of shards per 1 kg of dough, while decoration usage depends on the surface area being covered.

For manufacturers working on reduced-sugar or diet-focused desserts, the product can be combined with sweeteners such as Neotame 1 kg, which helps lower the sugar load of a recipe without losing perceived sweetness in the final product.

Store the shards in a dry, cool place away from direct sunlight and strong odors, in tightly sealed packaging to prevent moisture absorption and texture changes.

Dark chocolate shard breakfast scones

All-purpose flour 450 g

Cold butter 120 g

Sugar 90 g

Buttermilk 200 ml

Baking powder 12 g

Salt 3 g

Chocolate chips black Caribe 140 g