Chocolate chunks are larger, irregularly shaped pieces of chocolate, typically hand-chopped or broken from a bar rather than molded like chocolate chips. Because chunks are bigger, they melt less evenly when baked, leaving larger molten pockets and a fudgier bite than chips give. They are used the same way as chips, in cookies, cakes, and quick breads, and as a topping for ice cream or oatmeal. Because they are heavier, chunks tend to sink in batter, so recipes often toss them in flour before folding them in.