Dark Chocolate | Mini Chips

When you’re shopping for chocolate chips with food allergies in mind, the challenge is immediate: nearly every commercial chocolate chip on the market contains dairy, and many contain soy lecithin as an emulsifier. Gerbs Dark Chocolate Mini Chips are produced in our family-owned and operated facility in Johnston, Rhode Island, free from the 14 most common allergens, including dairy and soy, on dedicated equipment with no co-packers.

Mini chips are the format of choice for even distribution in cookie dough, muffin batters, pancake batter, and other applications where you want chocolate in every bite rather than concentrated pockets. The smaller size means they disperse through a batter more thoroughly and melt faster, making them useful for drizzling, topping, and light ganache applications as well.

Most allergen-free chocolate chip alternatives compromise on flavor, replacing dairy with fillers that produce a waxy or flat-tasting chip. Gerbs dark chocolate chips are made with real dark chocolate, delivering the deep, slightly bittersweet flavor profile that serious allergen-aware bakers expect from a premium chip. No dairy. No soy lecithin. No off-flavors.

The Gerbs Guarantee covers every bag: the same allergen-free facility, the same trained staff, the same operational standard. For families where dairy-free and soy-free are not preferences but requirements, these chips are what the market has been missing.

Dark chocolate mini chips are small-format baking chips made with real dark chocolate, smaller in diameter than traditional chips, designed for even, thorough distribution through cookie doughs, muffin batters, pancake mixes, and other applications where consistent chocolate presence in every bite is the goal. Their smaller mass also means they melt faster and at a slightly lower temperature than full-size chips, making them useful for quick-melting applications like chocolate drizzles and light ganache.

Gerbs Dark Chocolate Mini Chips are made without dairy or soy lecithin, the two most common allergen-containing additives found in mainstream chocolate chips. Produced in our dedicated allergen-free facility in Johnston, Rhode Island, they are free from the 14 most common allergens and processed on dedicated equipment with no co-manufacturers.

Flavanols from Dark Chocolate

Dark chocolate is a source of cacao flavanols, polyphenol antioxidants studied for their supportive role in a balanced diet. The NIH Office of Dietary Supplements notes that flavanols are plant compounds that may support healthy blood flow and normal endothelial function. Darker chocolate with a higher cacao percentage retains more flavanols than milk chocolate.

Iron

Dark chocolate contains approximately 2mg of iron per ounce per USDA data. Iron is essential for hemoglobin production and oxygen transport throughout the body, per NIH guidance. For plant-based eaters, dark chocolate is one of the more enjoyable iron-contributing foods available.

Magnesium

Dark chocolate provides approximately 50mg of magnesium per ounce, a meaningful contribution to the daily requirement of 310-420mg for adults, per NIH data. Magnesium supports muscle and nerve function, energy production, and bone health.

Dairy-Free and Soy-Free

For people managing dairy or soy allergies, allergen-free dark chocolate chips expand baking options that are otherwise unavailable. Nearly all mainstream chocolate chips contain dairy or soy lecithin. Gerbs mini chips contain neither, making them the safe choice for dairy-free and soy-free households without compromising on real chocolate flavor.

As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving size: 1 tablespoon (15g, approx. 35 chips). Calories: 80. Total Fat: 4.5g (Saturated Fat: 2.5g). Total Carbohydrate: 9g (Dietary Fiber: 1g, Total Sugars: 6g). Protein: 1g. Iron: 0.9mg (6% DV). Magnesium: 20mg (5% DV). Source: USDA FoodData Central.

Gerbs Dark Chocolate Mini Chips have a clean, genuine dark chocolate flavor, bittersweet, with low sweetness and no waxy or off-taste from filler ingredients. The absence of dairy and soy lecithin means the chocolate flavor is direct and unmasked. Melted, they produce a smooth, fluid ganache. In baked cookies, they set firm at room temperature with a satisfying snap and even chocolate distribution through each bite.

Dark Chocolate (Cacao Mass, Cane Sugar, Cacao Butter). Contains: Cacao.

Even Distribution in Every Bite

Mini chips are designed for even distribution through cookie dough, muffin batter, and pancake mix. Their smaller size means you get chocolate in nearly every bite rather than concentrated pockets. For cookies, fold them in during the final few turns of mixing to prevent over-breaking. For muffins and quick breads, toss the chips in a small amount of the dry flour mixture before folding into the batter, this prevents them from sinking to the bottom during baking.

Melting for Ganache and Chocolate Bark

Gerbs dark chocolate chips and chunks melt cleanly without dairy or soy lecithin interfering with the melt. For ganache, melt over a double boiler or in 30-second microwave intervals (stirring between each) until fully fluid. For chocolate bark, melt, pour onto parchment, spread thin, top with seeds or dried fruit, and allow to set at room temperature or in the refrigerator. Tempered chocolate (melted and cooled carefully) will set with a better snap and sheen.

Hot Chocolate

For an allergen-free hot chocolate, melt 1-2 tablespoons of chips in a small amount of warm dairy-free milk alternative, whisk until smooth, then add the remaining hot milk. Sweeten to taste. The result is a richer, creamier hot chocolate than powder-based versions because you are starting with real chocolate.

Store chips and chunks at room temperature away from direct heat and humidity. Do not refrigerate during daily baking use, condensation on cold chocolate can cause the surface to bloom (a harmless white coating from cocoa butter migration). For long-term storage, see the Storage section below.

Store dark chocolate chips and chunks at room temperature (below 70°F) in an airtight container away from direct sunlight and heat sources. Chocolate is sensitive to both heat and moisture. Refrigerating chocolate chips during active baking use is not recommended, the temperature differential causes condensation, which can trigger sugar bloom (a white surface coating that is harmless but affects appearance and texture). For long-term storage beyond 6 months, freeze in sealed bags; chips and chunks can be used directly from frozen in most recipes.