Method for obtaining chocolate chips having a diameter of between 1 mm and 15 mm, preferably between 1 mm and 10 mm, comprising microalgae, the method comprising the steps of: a. Mixing the chocolate and cocoa butter powder and maintaining this mixture at a temperature of 33°C, according to the following steps: i. Heating the chocolate to a temperature of between 45°C and 50°C; ii. Once the target temperature of step i. has been reached, allowing the chocolate obtained in step i. to drop in temperature to between 34°C and 35°C; iii. While keeping the chocolate obtained in step ii. between 34°C and 35°C, mixing it with between 0.5% and 1.5% by weight of the final cocoa butter powder product, preferably by stirring at a speed of between 30 rpm and 120 rpm for a period of between 30s and 180s; iv. Allowing the mixture obtained in step iii. to drop in temperature to exactly 33°C; b. Mixing with the product obtained in step a between 1% and 10% by weight of the final microalgae powder product, maintaining said mixture at a temperature of 33°C; c. Applying a pressure of between 500 mbar and 2 bar to the product obtained in step b., while maintaining said product at 33°C; d. Pouring the mixture obtained in step c. to obtain chips; e. Allowing the chips obtained in step d. to cool to a temperature of between 4°C and 20°C; f. Mixing the chips obtained in step e. with a coating agent; g. Obtaining chocolate chips having a diameter of between 1 mm and 15 mm, preferably between 1 mm and 10 mm, comprising microalgae. a. Mixing the chocolate and cocoa butter powder and maintaining this mixture at a temperature of 33°C, according to the following steps: i. Heating the chocolate to a temperature of between 45°C and 50°C; ii. Once the target temperature of step i. has been reached, allowing the chocolate obtained in step i. to drop in temperature to between 34°C and 35°C; iii. While keeping the chocolate obtained in step ii. between 34°C and 35°C, mixing it with between 0.5% and 1.5% by weight of the final cocoa butter powder product, preferably by stirring at a speed of between 30 rpm and 120 rpm for a period of between 30s and 180s; iv. Allowing the mixture obtained in step iii. to drop in temperature to exactly 33°C; i. Heating the chocolate to a temperature of between 45°C and 50°C; ii. Once the target temperature of step i. has been reached, allowing the chocolate obtained in step i. to drop in temperature to between 34°C and 35°C; iii. While keeping the chocolate obtained in step ii. between 34°C and 35°C, mixing it with between 0.5% and 1.5% by weight of the final cocoa butter powder product, preferably by stirring at a speed of between 30 rpm and 120 rpm for a period of between 30s and 180s; iv. Allowing the mixture obtained in step iii. to drop in temperature to exactly 33°C; b. Mixing with the product obtained in step a between 1% and 10% by weight of the final microalgae powder product, maintaining said mixture at a temperature of 33°C; c. Applying a pressure of between 500 mbar and 2 bar to the product obtained in step b., while maintaining said product at 33°C; d. Pouring the mixture obtained in step c. to obtain chips; e. Allowing the chips obtained in step d. to cool to a temperature of between 4°C and 20°C; f. Mixing the chips obtained in step e. with a coating agent; g. Obtaining chocolate chips having a diameter of between 1 mm and 15 mm, preferably between 1 mm and 10 mm, comprising microalgae.