US Dollar
Description
Valrhona 48% Batons De Chocolat Noir are professional-grade dark chocolate sticks specifically engineered for high-heat baking. These premium bakery sticks feature a balanced cocoa intensity that holds its shape and rich flavor during the baking process, making them the industry standard for authentic Pain au Chocolat and Danishes.
Crafted for professional pastry chefs and artisanal bakers, these sticks offer a clean snap and consistent melting point. As a dedicated Canadian seller based in Calgary, Alberta, we ensure your bakery remains stocked with world-class French chocolate. Experience professional performance with fast shipping across Canada for every order.
BEST FOR: Pain au Chocolat, Croissants, Brioche, Danish Pastries, Gourmet Cookies
ALLERGEN NOTE: CONTAINS SOY. MAY CONTAIN MILK AND TREE NUTS.
WHY IT WORKS
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Heat-resistant formula ensures the chocolate maintains its structure inside the oven.
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Precise 8cm length provides edge-to-edge chocolate coverage in standard pastries.
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Balanced 48% cocoa content delivers a rich dark chocolate taste without overpowering bitterness.
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Consistent thickness allows for uniform rolling and shaping in delicate doughs.
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High-quality cocoa butter prevents the chocolate from becoming grainy after cooling.
USE CASES
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High-volume bakeries producing authentic French pastries that require uniform chocolate distribution.
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Professional catering kitchens creating mini-croissants or stuffed brioche for breakfast services.
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Boutique cafes looking to upgrade their morning pastry program with premium Valrhona ingredients.
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Dedicated home bakers wanting to replicate bakery-quality Pain au Chocolat in a domestic oven.
SPECS
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Size: 1.59 KG Box
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Brand: Valrhona
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Cocoa Content: 48%
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Format: Sticks / Batons
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Length: Approximately 8cm (3.15 inches)
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Quantity: Approx. 300 sticks per box
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Country of Origin: France
FREQUENTLY ASKED QUESTIONS
How many chocolate sticks are in a 1.59 KG box? Each box contains approximately 300 sticks, making it easy to calculate your cost per pastry.
Will these chocolate sticks melt and run out of my croissants? No, these batons are specifically formulated to soften but hold their shape during baking, staying exactly where you place them in the dough.
Can these be used in home baking recipes other than pastries? Yes, they are excellent for "stuffed" cookies or as a core for individual cakes and brioche rolls.
Are these sticks suitable for a commercial convection oven? Absolutely. They are designed to withstand the high temperatures and airflow of commercial baking environments.
How should I store these to prevent the chocolate from turning white? Store in a cool, dry place between 16 and 18 degrees Celsius. Avoid humid environments to prevent sugar bloom.