Valrhona Batons - Baking Chocolate
500 Valrhona 48% chocolate batons
Valrhona 48% milk chocolate batons, designed for viennoiserie.
500 Valrhona 48% milk chocolate batons for professional viennoiserie. Optimized size for chocolate croissants (2 batons per pastry), babkas, and filled brioches. Designed to withstand oven baking without collapsing or melting completely, while retaining a signature soft center when tasted. 48% profile: a balance of cocoa intensity and milky roundness to appeal to a wide audience.
Features
- Cocoa
- 48%
- Milk chocolate
- Format
- Batons
- For viennoiserie
- Oven resistance
- Bakes without collapsing
Flavor profile
Dominant profile
cocoa
Minor note
milky
Signature
oven-baking resistant
Tasting notes
Recommended applications
The pastry and chocolate applications best suited to this product.
chocolate croissants
viennoiseries
babka
filled brioches
Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Perfect partners for these chocolate batons
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea for showcasing this product in your creations.
Traditional chocolate croissants
InspirationButter-laminated viennoiserie dough, 2 milk chocolate 48% sticks per piece, egg wash. Bake for 18 min at 180 °C. The sticks hold their shape during baking and give the center its signature melt-in-the-mouth texture.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Bakery sticks |
| Cocoa | 48% |
| Type | Milk |
| Use | Viennoiseries (pain au chocolat, babka) |
| Format | 500 sticks |
| Storage | 15-18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What are bakery chocolate sticks used for?
Specifically designed for viennoiseries: pain au chocolat (2 sticks per piece), babkas, and filled laminated brioches. The stick format is easy to place in laminated dough. The composition withstands oven 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. The 300/500-stick bag makes 150 to 250 pain au chocolat.
What's the difference between 48% and 55%?
48% sticks: a balanced, high-cocoa milk chocolate profile that appeals to everyone. 55% sticks: an intense dark chocolate profile for bold viennoiseries and bakeries looking to stand out. The 55% version 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 recipes where the chocolate needs to melt completely (mousse, ganache, icing), opt for classic Valrhona fèves, which have the right fluidity.
Additional resources
Explore the Valrhona collection, flours for viennoiseries, chocolates and pralines on Patissland.
Find out 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.
