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 chocolate croissants (2 sticks per piece), babkas, filled brioches. Designed to withstand oven baking without collapsing or completely melting, keeping a signature melting center when tasted. 48% profile: balance between cocoa intensity and milky roundness to please the widest audience.
Characteristics
48%
Cocoa
Milk type
Sticks
Format
For viennoiserie
✓
Oven resistance
Bakes without collapsing
2Flavor profile
Major profile
cocoa flavor
Minor note
milky
Signature
oven baking resistant
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this product.
chocolate croissants
viennoiseries
babka
filled brioches
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
butter puff pastry
brioche
leavened dough
5Partners of these sticks
Valrhona products that perfectly complement this product in your creations.
6Signature recipe
A creative idea to highlight this product in your creations.
Traditional chocolate croissants
InspirationButter laminated viennoiserie dough, 2 sticks 48% milk per piece, egg wash. Bake 18 min at 180°C. The sticks hold during baking and provide the signature melting 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, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk depending on the reference |
| 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, filled puff pastries. The stick format fits easily into puff pastry. The composition withstands oven baking without collapsing.
How many sticks per pain au chocolat?
Standard: 2 sticks per pain au chocolat, placed parallel 1 cm from the edge of the dough before rolling. The result: a double-layer chocolate center when tasting. The 300/500 stick pack allows producing 150 to 250 pains au chocolat.
What is the difference between 48% and 55%?
48% sticks: milk profile with strong cocoa, balanced, appeals to everyone. 55% sticks: intense dark profile, for characterful viennoiseries and bakeries that want to stand out. The 55% is also suitable for babkas where the chocolate must assert itself against the brioche crumb.
Can these sticks be used in pastry?
Yes, in doughs like cake, fondants, chocolate chip cookies. But for uses where the chocolate must melt completely (mousse, ganache, glaze), prefer classic Valrhona beans which have the right fluidity.
To go further
Explore the Valrhona collection, pastry flours, 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.
