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Gourmet Food StoreBaking And PastryBaking ChocolateValrhona Chocolate Batons - 55%
Valrhona Chocolate Batons - 55%

Valrhona Chocolate Batons - 55%

from France by Valrhona
ITEM DESCRIPTION TEMP PRICE PER UNIT PRICE QTY SKU
3.5 lb room temp $60.46 $60.46
41123701
6 boxes - 3.5 lbs ea room temp $54.42 $326.52
41123702

Valrhona Chocolate Batons - 55%

The perfect center to your pain au chocolat, croissants, and so much more, Valrhona’s chocolate batons offer superior flavor and are perfectly formulated for baking. Their dark chocolate sticks are created in an easy-to-use format. Each baton is extruded in a rounded shape to avoid cutting the pastry that’s wrapped around it. These straight semi-sweet batons make the perfect center for a batch of flaky pastries and make prep that much faster and more efficient.

55% cocoa mass, this intensely flavored chocolate stick is ideal for bakers, pastry chefs, and home cooks alike. Easy to use, each stick melts smoothly and evenly, providing consistent flavor across batches and ensuring perfection is repeatable. These chocolate sticks boast a complex flavor that pairs well with sweet and savory flavors alike. Try matching them with anything like coffee, fruits, nuts, and so much more!

Valrhona has long been a leader within the world of pastry and chocolate, continually pushing the boundaries of what’s possible in the kitchen. Creating, innovating, and exploring, they are responsible for a majority of chocolate inventions for the last several decades. Since 1922 Valrhona has been committed to crafting unique chocolates with intricate yet balanced flavors. Created for professional pastry chefs, Valrhona has become the go-to brand for anyone who relishes the true flavors of chocolate.


Ingredients: Cocoa (cocoa beans, cocoa butter), sugar, whole milk powder, emulsifier (soy lecithin), natural vanilla extract. May contain traces of nuts, egg proteins, gluten and peanut.
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.
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