Callebaut Dark Chocolate 8cm Baking Sticks 1.6kg

Dark Chocolate Baking Sticks

Callebaut Dark Chocolate 8cm Baking Sticks are made for one of baking’s great combinations: crisp, buttery pastry wrapped around a generous centre of dark chocolate. Made with 44% minimum dry cocoa solids, these classic Belgian chocolate baking sticks have an intense cocoa flavour, satisfying snap and a specially formulated low-fluidity texture that performs brilliantly in the oven.

Unlike standard chocolate that can melt away into pastry during baking, these bake-stable chocolate sticks contain less cocoa butter and are designed to withstand oven temperatures up to 200°C. They soften beautifully as they bake before setting again as the finished pastry cools, leaving a distinct chocolate centre with plenty of bite.

Their 8cm length makes them particularly handy for pain au chocolat, chocolate croissants, Danish pastries, brioche and chocolate-filled buns.

Key Features:

• 44% minimum dry cocoa solids for a rich dark chocolate character.
• 8cm chocolate baking sticks for convenient portioning.
• 6kg bulk pack suited to regular and batch baking.
• Very low fluidity helps the chocolate retain its structure during baking.
• Heat resistant at oven temperatures up to 200°C.
• Made with cocoa sourced through the Cocoa Horizons programme, supporting more sustainable cocoa farming.

Recipe Inspiration:

• Make classic pain au chocolat by rolling two Callebaut dark chocolate baking sticks inside laminated croissant dough before proving and baking until deeply golden.
• Wrap a chocolate stick inside enriched brioche dough and bake for soft chocolate brioche buns with a rich cocoa centre.
• Add a baking stick to almond-filled Danish pastry for a combination of crisp laminated pastry, frangipane and dark chocolate.
• Roll chocolate sticks into croissant dough with a little orange zest for dark chocolate and orange breakfast pastries.

Why are chocolate baking sticks better for pain au chocolat than ordinary chocolate?

Chocolate baking sticks are specifically formulated to cope with high oven temperatures while maintaining a defined chocolate centre. Their uniform shape also makes it easier to create consistent pain au chocolat than using irregular pieces cut from a chocolate bar.

How many chocolate sticks should you put in a pain au chocolat?

Traditional pain au chocolat is commonly made with two chocolate batons. One is positioned near each fold as the pastry is rolled, helping distribute chocolate through the finished pastry rather than concentrating it entirely in the centre.

Why does the fluidity of chocolate matter when baking pastries?

Fluidity describes how readily melted chocolate flows. A very low-fluidity chocolate stays more contained as it warms, which is useful inside laminated dough because you want a distinct chocolate filling rather than chocolate spreading extensively through the pastry.

Ingredients:

sugar 54.5%, cocoa mass 42.5%, cocoa butter 2.5%, emulsifi er lecithins (SOYA) <1%, natural vanilla fl avouring <1%. May contain MILK.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.