Valrhona Sticks - Bakery Chocolate
500 Valrhona 48% chocolate sticks
Valrhona 48% milk chocolate sticks, designed for viennoiserie.
500 Valrhona 48% milk chocolate sticks for professional viennoiserie. Optimized format for pain au chocolat (2 sticks per piece), babkas, and filled brioches. Designed to withstand oven baking without collapsing or melting completely, while retaining a signature melt-in-the-mouth center when tasted. 48% profile: a balance between cocoa intensity and milky roundness to appeal to the widest audience.
Characteristics
48%
Cocoa
Milk type
Sticks
Format
For viennoiseries
Oven resistance
Bakes without collapsing
2Flavor profile
Major profile
Cocoa
Minor note
Milky
Signature
Oven-baking resistant
Tasting notes
3Recommended applications
The most suitable pastry and chocolate-making applications for this product.
Pain au chocolat
Viennoiseries
Babka
Filled brioches
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Butter puff pastry
Brioche
Yeasted dough
5The perfect partners for these sticks
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea for showcasing this product in your creations.
Traditional pain au chocolat
InspirationButter-laminated viennoiserie dough, 2 48% milk chocolate sticks per piece, egg wash. Bake for 18 minutes at 180°C. The sticks hold their shape during baking and provide the signature melt-in-the-mouth center.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Bakery sticks |
| Cocoa | 48% |
| Type | Milk |
| Use | Viennoiserie (pain au chocolat, babka) |
| Format | 500 sticks |
| Storage | 15–18°C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, and milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What are bakery chocolate sticks used for?
Specifically designed for viennoiseries: pains au chocolat (2 sticks per piece), babkas, and filled laminated brioches. The stick format is easy to place in laminated dough. The composition withstands baking without collapsing.
How many sticks per pain au chocolat?
Standard: 2 sticks per pain au chocolat, placed parallel to each other 1 cm from the edge of the dough before rolling. The result: a double layer of chocolate at the center when tasted. The 300/500-stick bag makes it possible to produce 150 to 250 pains au chocolat.
What is the difference between 48% and 55%?
48% sticks: a balanced, milk chocolate profile with a high cocoa content that appeals to everyone. 55% sticks: an intense dark chocolate profile for distinctive viennoiseries and bakeries looking to stand out. The 55% is also suitable for babkas, where the chocolate needs to stand out against the brioche crumb.
Can these sticks be used in baking?
Yes, in cake-style batters, fondants, and chocolate chip cookies. However, for applications where the chocolate must melt completely (mousse, ganache, icing), choose classic Valrhona fèves, which have the appropriate fluidity.
To learn more
Explore the Valrhona collection, flours for viennoiseries, and chocolates and pralines on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
