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FOR BAKING (AND NIBBLING)
Large Chips
Large Chips
FOR BAKING (AND NIBBLING)
We like to look at every aspect of craft chocolate with a critical eye. In this case we re-designed the chocolate chip shape: square and faceted, with the edges tapered as thin as possible, perfect for our enormous own “Very Best Chocolate Chip Cookies,” famous in our cafés. You can find this recipe and more in our book, Making Chocolate: from Bean to Bar to S’more.
Each chip is made from the same chocolate in our single-origin bars, each origin with its own individual nuances and tasting notes. View more
- Ingredients and Allergens
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All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.
- Learn More
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Learn more about our cocoa beans and sugar — the region, the farms, and the producers.
Choose from a variety of origins
70%
Costa Esmeraldas, Ecuador 2018
Large Chips
notes of fudge brownies, fresh milk,
and cherry
From $30
70%
Tumaco, Colombia 2017
Large Chips
notes of chocolate ice cream, walnut brownies, and wildflower honey
From $30
70%
Gola Rainforest, Sierra Leone
2017 (Limited Edition)
Large Chips
notes of fudge brownie, marshmallow,
and roasted almond
From $30
About the Shape
“When heated, they shine like glass but keep a recognizable shape and enviable texture.”
BLOOMBERG
Our friend Remy Labesque, senior industrial designer at Tesla Inc., designed these molds and unique faceted chips for us. The traditional chocolate chip shape is optimized for the industrial manufacturing process, not necessarily for baking. Our chocolate facets feature a flat, pyramidal shape that allows the chocolate to melt on your tongue, the recommended technique for tasting chocolate. The end result is a faceted chip that is ideal for both baking and nibbling.