Valrhona Sticks - Bakery Chocolate
300 Valrhona 55% chocolate sticks
Valrhona 55% dark chocolate sticks, intense profile for characterful viennoiseries.
300 Valrhona 55% dark chocolate sticks for professional viennoiserie. Optimized format for characterful chocolate croissants, babkas, filled brioches with a more pronounced chocolate profile. Resistant to oven baking. The 55% offers a higher cocoa intensity than classic milk chocolate, for bakeries wanting to stand out with more distinctive viennoiseries.
Features
55%
Cocoa
Dark type
Sticks
Format
For viennoiserie
✓
Oven resistance
Bakes without collapsing
2Flavor profile
Major profile
cocoa-flavored
Minor note
intense
Signature
oven baking resistant
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
chocolate croissants
characterful viennoiseries
dark babka
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
butter puff pastry
layered brioche
coffee
5Partners of these sticks
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A creative idea to highlight this reference in your creations.
Intense dark chocolate babka
InspirationLayered brioche dough, filling of 55% crushed sticks mixed with a little melted butter, shaped into a twist. Bake for 35 min at 170°C. Intense dark profile perfect for enthusiasts.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Bakery sticks |
| Cocoa | 55% |
| Type | Dark |
| Use | Viennoiserie (pain au chocolat, babka) |
| Format | 300 sticks |
| Storage | 15-18°C, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk depending on 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.
