Bright, jammy and impossibly pink, raspberry is the flavour bakers reach for when they want a bake that stops people mid-scroll. Valrhona’s Raspberry Inspiration chips let you fold that intensity straight into your dough. Made from cocoa butter, sugar and 14.8% raspberry powder — no dairy, and coloured by the fruit rather than any additive — they carry a vivid natural pink and intense notes of raspberry jam, slightly tangy and slightly sweet.

At around 15mm across and approx. 1,000 chips to the kilo, they're roughly four times the weight of a 9mm chocolate chip, and their rounded dome shape folds through a dough beautifully. Designed for creative fine viennoiserie — brioche, panettone, cookies, muffins and cakes — they hold their shape and colour during baking, leaving fruit-forward, jammy pockets running through the crumb.

How to Use Bakestable Raspberry Chips

Fold the chips through enriched and laminated doughs, cookie doughs and cake batters just as you would chocolate chips. Being bake stable and heat resistant, they hold their form rather than bleeding away, giving defined pockets of raspberry jam flavour through the bake. With no milk in the recipe, they also slot into plant-based baking without any reformulating. 

Store in a dry place at 16 to 18°C and reseal after opening. 

Pairings and Ideas

Raspberry loves bright, floral and nutty partners — pistachio, lemon, lychee, hibiscus, almond and vanilla. A few starting points:

• Raspberry and pistachio cruffins or pain suisse
• Studded through croissants and kouign amann
• Raspberry and white chocolate panettone
• White chocolate and raspberry cookies
• Lemon and raspberry loaf cake or muffins
• Raspberry blondies with a soft vanilla crumb