Valrhona Batons - Bakery Chocolate
300 Valrhona 55% chocolate batons
Valrhona 55% dark chocolate batons, with an intense profile for characterful pastries.
300 Valrhona 55% dark chocolate batons for professional pastry making. Optimized size for characterful chocolate breads, babkas, and filled brioches with a bolder chocolate profile. They withstand oven baking. The 55% cacao content offers greater intensity than classic milk chocolate, for bakeries looking to stand out with more distinctive pastries.
Characteristics
- Cocoa
- 55%
- Dark type
- Size
- Batons
- For pastries
- Oven resistance
- Bakes without collapsing
Flavor profile
Main profile
cocoa
Minor note
intense
Signature
oven-bake resistant
Tasting notes
Recommended applications
The pastry and chocolate applications best suited to this product.
chocolate bread
characterful pastries
dark babka
Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Perfect pairings for these batons
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea for showcasing this product in your creations.
Intense dark chocolate babka
InspirationLaminated brioche dough filled with 55% chocolate batons, crushed and mixed with a little melted butter, then twisted into shape. Bake for 35 minutes at 170 °C. Intense dark profile, perfect for enthusiasts.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Bakery Chocolate Batons |
| Cocoa | 55% |
| Type | Dark |
| Use | Viennoiserie (pain au chocolat, babka) |
| Size | 300 sticks |
| Storage | 15-18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk, depending on the variety |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What are bakery chocolate sticks used for?
Specifically designed for viennoiserie: pain au chocolat (2 sticks per pastry), babkas, and filled laminated brioches. The stick shape 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 in every bite. The 300/500-stick bag makes 150 to 250 pain au chocolat.
What's the difference between 48% and 55%?
48% sticks: milky profile with a high cocoa content, well-balanced and a crowd-pleaser. 55% sticks: intense dark profile, for characterful viennoiserie and bakeries looking to stand out. The 55% is also suitable for babkas, where the chocolate needs to hold its own against the brioche crumb.
Can these sticks be used in baking?
Yes, in cake-style batters, brownies, and chocolate chip cookies. But for applications where the chocolate needs to melt completely (mousse, ganache, frosting), opt for classic Valrhona fèves, which have the right fluidity.
Additional resources
Explore the Valrhona collection, flours for viennoiserie, chocolates and pralines on Patissland.
Learn more
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.
