Valrhona Sticks - Baking Chocolate
300 Valrhona 55% chocolate sticks
Valrhona 55% dark chocolate sticks, an intense profile for characterful viennoiseries.
300 Valrhona 55% dark chocolate sticks for professional viennoiserie production. Optimized format for characterful pain au chocolat, babkas, and filled brioches with a more pronounced chocolate profile. They withstand oven baking. The 55% offers greater cocoa intensity than classic milk chocolate, for bakeries looking to stand out with more distinctive viennoiseries.
Features
55%
Cocoa
Dark type
Sticks
Format
For viennoiseries
Oven resistance
Bakes without collapsing
2Flavor profile
Major profile
cocoa
Minor note
intense
Signature
oven-baking resistant
Tasting notes
3Recommended applications
The pastry and chocolate-making applications best suited to this product.
pain au chocolat
characterful viennoiseries
dark babka
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
butter puff pastry
laminated brioche
coffee
5Perfect pairings 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.
Intense dark chocolate babka
InspirationLaminated brioche dough filled with 55% chocolate sticks, crushed and mixed with a little melted butter, then twisted into a braid. Bake for 35 minutes at 170°C. An intense dark chocolate profile, perfect for enthusiasts.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Baking sticks |
| Cocoa | 55% |
| Type | Dark chocolate |
| Use | Viennoiserie (pain au chocolat, babka) |
| Format | 300 sticks |
| Storage | 15–18°C, protected 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 in the oven 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 assert itself against the brioche crumb.
Can these sticks be used in baking?
Yes, in cake-style batters, fondants, and cookies with chocolate chips. However, for uses where the chocolate needs to melt completely (mousse, ganache, icing), choose classic Valrhona fèves, which have the appropriate fluidity.
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.
