General inclusions are the textured pieces you stir into a mix or scatter over the top: nuts, caramel, toffee, fudge, honeycomb, wafer and sugar crunch. They give chocolate bars, cakes, desserts and ice cream a bite, a chew or a crackle, and many of them double as a decoration once the bake is finished.
Which Inclusions Hold Up in the Oven?
Toffee Pieces and Ginger Mini Cubes are bakestable, so they keep their shape in biscuits, muffins and cakes and give a chewy piece in every mouthful. The fudge pieces, in chocolate brownie and caramel flavours, bring a softer bite to cookies and blondies.
What Gives the Most Crunch?
Callebaut and Cacao Barry Paillete Feuilletine, roasted kadaif, Lotus Biscoff Crumb, honeycomb granules and Crispearls in dark, milk, white and ruby chocolate all add crunch. Montelimar Nougat and Pink and White Mini Marshmallows give a chewier result, while sugar crunch and truffle powders bring colour as well as texture.