Oh yes - I used to love those chocolate oranges.
My Grandma always gave me one for Christmas, but she passed away at the grand old age of 102 and since then, no one has bought me one.

I will be making choc chip cookies tomorrow (to conquer Sunday boredom) - I will be using my 70% Ecuadorian chips, Lyle's Golden syrup, vanilla, and a pinch of salt to take the edge off. Yum yum.

If you ever go to germany, i always buy mine at the grocery store there... Last time I went, I bought a few boxes at Kaufland in Konstanz in the baking section.

I think the Lollipop candy stores do the Reece's cups. IIRC there's one at Basel SBB.

Ok so I need to make some proper authentic tasty choc chip cookies. Was wondering, do tgeyy sell choc chips here at migros to use in the batter? If so what brand and packaging is it in German. Thanks.

In their baking section, Migros sells chocolate "wurfel" (cubes) that come in a white(?) plastic bag. They're located near the baking powder, etc. I use these when I make chocolate chip cookies here and they work quite well. They taste just like chocolate chips except they're more in tiny cube form.

You can find these at migros:

I have discovered that the migros budget dark chocolate with 45% cocoa best approximate Tollhouse chips, at least to my palette . You have to buy the bar of chocolate and then make them into small bits...also very economical at 45 rappen per bar

Thanks for all the tips

So today I was wondering why the chocolat bits in the chocolate chip cookies don't melt during baking. First part of the research lead to "less cocoa butter within them". Aha. So I guess I need to buy those American thingies which are actually Swiss (Nestlé) but of course I couldn't find them. Just like I import Savlon for decades now because this Novartis product is not available in Switzerland. You are all totally correct, this is a crazy country. <rant over>

However, fourth result in google is this EF thread from 2011/2012 Wow. So back here I am again.

Thanks MathNut, never noticed them but now found them on the Migros website. Glad you came all the way from the States to point me in their direction.

This is how I did it so far but it all melted. So are there pieces left after baking the black Budget chocolate?

Freeze the chocolate chips first - works for Baked Alaska

Actually I think cookies are better if the chocolate has absorbed some of the dough and gone all gooey.

Interesting.

I had never considered it before (why they don't melt) until I had made a huge batch of chocolate chip cookies a few years ago for a party at my son's Kindergarten. One of the other mothers was eating one and said how much she liked it but wondered why the chocolate hadn't completely melted. At the time, I assumed it must be because the cookies bake at such a low temp (165 C) and for only 15 minutes or so.

My cookies are moist and gooey because I chop my chocolate into bigger pieces (Denner, 300gr dark chocolate). The chips are large and nicely irregular, the little Nestle prefab chips never worked for me, they are tiny. Big chunks work in muffins, too. ( and rum)

Those Nestle tollhouse real chocolate chips are available just over the border in France (Carrefour). Best discovery I made when shopping there recently.

Yep, I never buy chips per se but rather break up plaques of chocolate - I try to avoid too high cocoa content <60% else a bit too bitter for our taste