Sold as pieces or as a coating, the pieces can be used in sweets or in organic bakery products as a special finish.
Manufacturers of organic ice cream can also use them to create unusual products, in the form of lollies, or in premium muesli.
Carsten Braumann, sales director, Herza, said the chocolate chips are made from individual varieties of fine cocoa from different countries of origin and will be debuted for the first time at BioFach 2019, in Nuremberg, Germany from February 13 - 16.
"Organic chocolate pieces have been part of our range since 2006 already. These have been used in various applications as decoration and inclusion," he said.
"The real innovation now is that we are offering couvertures made from beans with dedicated origins. These new recipes offer customers special taste experiences. The chunks can also be melted and used for coating applications."
The dark variety consists of 100% cocoa from the Dominican Republic. With a cocoa content of 55%, it has a tart, astringent taste with aromatic notes of dried fruits.
The milk chocolate couverture chips are made from fine cocoa from Madagascar. The 40% cocoa content gives the chocolate an intensive cocoa taste with a roasted flavor and fruity elements with a slight vanilla note.
There are also milk chocolate couverture pieces made from Peruvian cocoa with a 50% cocoa content. The chips have a milky note and a strong, woody cocoa character.
The range is completed by organic white chocolate pieces finished with a hint of Bourbon vanilla. A high percentage of cocoa butter ensures a very soft, delicate melt.
Herza based in Norderstedt, near Hamburg, is a supplier of functional chocolate for further industrial processing. Herza has also made a name for itself as a contract manufacturer developing and producing functional bars.