Premium 60% cocoa chocolate chips

If you’re looking for a 60% cocoa chocolate coating in drops that melts quickly, maintains a consistent flow, and leaves a
clean finish in pastry work, this format is designed for precise work and consistent results. In Spain, where the pace of
the bakery and consistency matter just as much as flavor, the chips allow you to measure out precise amounts by the gram, save time during melting, and control the viscosity
with small adjustments, whether in professional production or in demanding home baking.

Why This 60% Cacao Chocolate Coating in Chunk Form Works in Real Recipes

When it comes to professional chocolate coatings, it’s not just about the percentage—it’s about how the chocolate behaves when you melt, emulsify, and chill it. This
60% cocoa chocolate coating in chips is designed to offer a balanced profile (intense yet well-rounded) and a silky texture
that blends well with ingredients commonly used in fine pastry making: nuts, coffee, spices, dried fruits, or plant-based bases. Competitors
in Spain often highlight precisely its versatility, fluidity, and suitability for use in molds, glazes, and ganaches; here you’ll find those advantages
focused on results and processes.

Key Advantages of the Droplet Format

• Uniform melting: lower risk of hot spots than with a slab or block.
• Precise measurement: ideal for adjusting recipes without waste.
• Work pace: ideal for batch processing, service, and continuous production.
• Silky texture: helps create stable emulsions and professional finishes.

Helpful tip: If you want “one chocolate for many uses,” a 60% cacao chocolate coating in chips is usually the
most versatile item in the recipe book: it works for fillings, coatings, and ganaches without falling short on intensity or being too bitter.

Applications Where It Performs Best

1) Stable, glossy ganache

60% cocoa chocolate chips work especially well in ganaches because they help create a smooth, even emulsion. They’re ideal for truffles,
fillings, cakes, and spoon desserts. Adjust the texture depending on the desired result:

• Firm ganache: truffles and fillings with a good texture.
• Creamy ganache: cakes, mille-feuilles, and velvety fillings.
• Fluid ganache: for glazes, coatings, or sauces.

Pastry tip: Add the liquid in several batches, mixing until emulsified before adding more. This step makes all the difference between a “
” ganache and one that’s truly silky and stable.

2) Baths and coatings with a uniform slope

For a smooth, even coat, the droplet format allows you to control the viscosity with small additions and maintain a consistent texture.
Quick tips for better finishes:

• Melt gradually, stirring frequently.
• Avoid moisture (it can alter the texture and cause lumps).
• Keep the chocolate at working temperature so it doesn't thicken suddenly.

3) Chocolate Shop and Molded Chocolates

Whether you're making chocolates or shells, consistency is key. This 60% cocoa chocolate coating in drops helps you create thin layers,
clean seals, and a steady rhythm: melt, mold, fill, seal, and repeat with precision.

4) Vegan baked goods and “clean label”

Since it’s a vegan, ready-to-use coating, it works very well in plant-based mousses, rich brownies, dairy-free creams, and
artisanal ice cream (crunchy layers or chocolate swirls).

Directions: How to Melt and Work with Stable Fluid

• Gentle melting: prevents overheating; heat in short intervals and stir to ensure even distribution.
• Moisture control: Use dry utensils and keep the environment free of steam to preserve the texture.
• Tempered (if you're looking for shine and "snap"): Follow the standard kitchen method; the droplet format makes it easier to control the amount by adding small amounts at a time.

Pair it with other Paccari chocolates (a smart way to use your kitchen)

• For more intensity: mix it with a tablet of a higher concentration for more intense fillers.
• For a milder flavor profile: pair with sweeter options for toppings that are widely popular with the general public.
• For tastings or assortments: use this base at 60% and alternate it with Paccari flavors/percentages to create contrast.

Explore more varieties and chocolates: Chocolate Shop

Ingredients, certifications, packaging, and storage

• Ingredients: cocoa paste, organic sugar, cocoa butter (all organic).
• No preservatives or artificial flavors.
• Certifications: USDA Organic, Kosher Parve, EC-BIO-149.
• Suitable for: vegans, gluten-free, and soy-free.
• Size: 1 kg.
• Storage: Keep in a cool, dry place, away from strong odors and sudden temperature changes. Close tightly after each use to prevent moisture from entering.

Recognition (source in Spain)

For a reference published in Spain regarding the brand's accolades, see this industry article:

Paccari Wins Awards at the International Chocolate Awards (Interempresas)

Frequently Asked Questions

Who is this 60% cacao chocolate coating in drops for?

For pastry chefs, chocolatiers, and chocolate lovers looking for a versatile product that’s easy to melt and produces consistent results in ganaches, coatings, fillings, and chocolates.

Is it suitable for vegan recipes?

Yes, it's vegan, and it's also gluten-free and soy-free.

What is the real advantage of the droplet format?

Greater control: You can measure ingredients more accurately, melt ingredients faster, and reduce texture errors, especially in repeated batches.

How should I store it once it's opened?

Store in a cool, dry place with the container tightly closed to prevent moisture and the absorption of odors.