Chocolate Baking Sticks 8 cm 44% — 1.6 kg Box of 300

Bake-stable chocolate batons, 8 cm long, designed for one job: to be rolled into a laminated dough and come out of the oven still a bar of chocolate.

The trick is in the recipe. These sticks contain less cocoa butter than couverture, which is exactly why they hold their shape at oven temperature. Ordinary chocolate melts and runs into the layers; a baking stick gives you a defined chocolate core with a clean snap once the pastry has cooled.

Working notes

• Cocoa solids: 44% minimum
• Fluidity: 1 of 5 — very low, by design
• Heat resistance: up to 200 °C without burning
• Length: 8 cm
• Format: 1.6 kg box, approximately 300 sticks
• Shelf life: 24 months
• Order code: TB-55-8-356

How to use them

Lay two sticks across the width of the dough for a classic pain au chocolat — one at the edge, one at the fold. For twists and braided viennoiserie, one stick per piece is usually enough.

They also work outside laminated dough: press into muffin batter, bake into cookies for a defined chocolate seam, or use as the core of a filled brioche.

Yield

Roughly 300 sticks per box, which works out to about 150 pain au chocolat at two sticks each.

A note on what they are not

These are baking chocolate, not couverture. Do not temper them and do not use them for moulding or enrobing — the low cocoa butter that makes them oven-proof also makes them unsuitable for anything that needs gloss and snap from tempering.

Certifications

Cocoa Horizons · Halal · Kosher Dairy · Vegan · Vegetarian

Storage

Sealed, 12–20 °C, dry and away from light and strong odours. Bring to room temperature before laminating — cold sticks can tear cold dough.

Supplied by Antalia Wholesale, authorized Canadian distributor of the Barry Callebaut Group.