Bake-stable chocolate

Bake-stable chocolate keeps its shape in the oven: the pieces stay as chocolatey pockets in the dough instead of melting away. That is exactly what you need for chocolate rolls, pain au chocolat and cookies. Here you will find chocolate batons, chunks and drops in dark, milk and white.

Bake-stable chocolate in our range

• Chocolate batons for rolling in: 8 x 2 cm in dark or milk, 20 pieces, 8 x 1 cm in dark, 35 pieces, and Callebaut chocolate sticks in a pack of 300.
• Bake-stable chocolate chunks: milk, white and dark in 100 g, dark also in 1 kg.
• Drops: FunCakes bake-stable chocolate drops in white, milk and dark, 350 g, plus bake-stable chocolate drops in milk and dark.

Tips from our bakery

Pain au chocolat: place one or two batons on the dough and roll it up tightly so the chocolate runs through the whole pastry. The slim 8 x 1 cm batons suit small pieces. To learn croissants from scratch, join our croissant course in Adliswil.

Chocolate rolls: work the chunks or drops in briefly at the very end so they stay whole and the dough does not turn grey. A recipe to try: chocolate rolls – the recipe for Sunday morning.

Cookies: a mix of several kinds of drops looks especially good. Press a few extra onto the surface before the tray goes into the oven. Our recipe: chewy chocolate chip cookies.

Frequently asked questions

Can I use ordinary couverture instead?

For cookies, yes, if you do not mind a few melted patches. For bakes where the shape matters, bake-stable chocolate is the safe choice. Couverture for melting, glazing and tempering is under Couverture.

Does bake-stable chocolate not melt at all?

It softens in the oven but largely keeps its shape. Straight from the oven it is lovely and soft, and it firms up again as it cools.

Which kind for which bake?

Dark chocolate makes a nice contrast in sweet yeast dough; milk and white suit cookies and muffins. More baking ingredients are under Flours & Ingredients.