Barry Black Chunks with Nuggets 750g

Barry dark chocolate chunks are the go-to chip format we stock for pastry chefs and home cookie enthusiasts alike. Larger than standard mini-chips, these chunks are sized to melt slightly at the center without losing their shape — delivering that satisfying, clearly visible piece of chocolate in a baked cookie.

Barry Callebaut is one of the great Swiss-Belgian professional chocolate makers. This chunks format belongs to their atelier range designed for baking incorporation. Ingredients: sugar, cocoa mass, cocoa butter, soy lecithin, natural vanilla flavor.

Why chunks instead of chips

Chunks are irregularly cut pieces, larger than a standard chip (5 to 8 mm). Their size prevents them from melting completely during baking: the piece stays visible and delivers a genuine chocolatey chew with every bite.

This is the format to reach for when making American-style cookies, enriched pains au chocolat, muffins, and chocolate brioches. For mousses or ganaches, a standard melting chocolate is preferable.

The Barry Callebaut group — born from the 1996 merger of Belgium's Callebaut and France's Barry — is the world's leading industrial chocolate maker. Its professional range is used by virtually every major European and North American pastry kitchen. Chunks belong to the atelier incorporation range.

Usage tips

For a home batch of 12 to 15 cookies, use 200 g of chunks. Fold them in at the end of mixing without overworking the dough, so the pieces stay whole.

In a homemade pain au chocolat or viennoiserie, line the chunks along the center of the dough before the final lamination fold. Their size makes them easy to distribute evenly, and they won't melt away completely during baking.

As a muffin or fondant topping, scatter a few chunks over the surface before baking — they'll stay visible on top while melting slightly at the core.

For a three-chocolate cookie, combine 100 g of Barry dark chunks, 50 g of white chocolate chips, and 50 g of milk chocolate pieces in a classic cookie dough. The variety of chocolates makes for an exceptionally rich cookie with a different flavor in every bite.

For a textured chocolate mousse with chunks — a twist on the classic — melt 200 g of standard dark chocolate, whip 4 egg whites to stiff peaks, then gently fold in 100 g of Barry dark chunks. Refrigerate for at least 4 hours. The result marries the lightness of a mousse with the chew of a chunk — a dessert that's a welcome departure from the traditional smooth mousse.

Barry Callebaut produces its industrial chocolate across several European facilities, primarily in Belgium and France. Its professional range covers every percentage and format, from fine couvertures to incorporation chips and chunks. It is the industrial benchmark of European professional pastry.

Shipping and G. Detou stores

Available in a 750 g bag, with in-store pickup at our Paris location (58 rue Tiquetonne) or shipping anywhere in France. Store in a cool, dry place away from direct light and excessive heat — ideally between 15 and 18 °C. Exposure to heat may cause the chocolate to bloom (a white surface film); this is a visual defect only and does not affect the flavor.

For melting chocolate (couverture), we also carry Guanaja 70%, Caraïbe 66%, and several other Valrhona references. Barry chunks are designed for incorporation, not full melting applications.

For home pastry enthusiasts, chunks also work beautifully as a filling for individual feuilletés, as a binder in cookie clusters, or as mix-ins for artisan ice cream. Their size holds up well through both baking and freezing — a versatile format now found in most fine pastry shops.

Barry chunks are used professionally by most leading high-end pastry chefs and bakers across Europe. They are a trade reference prized for consistent supply quality in workshops that demand reliability. The 750 g bag is sized for regular atelier use.

Frequently asked questions

Cocoa percentage?

The exact percentage is not listed on the label for this reference. Standard Barry dark chunks generally fall around 50–54%.

Allergens?

Contains soy lecithin. May contain traces of milk, tree nuts, and peanuts depending on the manufacturing facility.

Gluten-free?

No gluten in the listed ingredients. However, cross-contamination traces are possible depending on the facility — check the packaging if you have a confirmed sensitivity.

Do they melt during baking?

Partially — and that's the point. Chunks melt at the core while holding their outer shape. For complete melting, switch to a couverture chocolate designed for that purpose.

How long do chunks keep after opening?

Six to eight months in a tightly resealed bag, stored cool and dry. Beyond that, the chocolate may bloom but remains perfectly edible.

What's the difference from standard dark chocolate chips?

Chunks are larger (5–8 mm vs. 3–5 mm for chips). They make a more generous visual impact in the finished baked product, and they hold their shape at the core far better during melting.