Chocolate sticks Callebaut, 300 pieces

Chocolate Batons Callebaut, 300 Pieces

With Callebaut's bake-stable chocolate batons, you can bring the unmistakeable pleasure of French pâtisserie straight to your home. They are perfectly suited for classic pain au chocolat, croissants or sweet enriched dough pastries and provide a wonderfully chocolatey centre that holds its shape during baking. Thanks to the specially formulated recipe with a reduced cocoa butter content, the chocolate sticks remain stable at temperatures up to 200 °C without burning or spreading uncontrollably. You can bake them in without hesitation and always achieve a uniform, clean result. The high-quality Belgian chocolate impresses with an intense cocoa flavour and a gentle melt that takes your baked creations to a new level. The practical batons are easy to portion and roll perfectly into the dough — ideal for a quick, professional result, whether in the home kitchen or for commercial use.

Whether for breakfast, brunch or as a sweet snack in between: with these chocolate batons you can whip up authentic pain au chocolat in no time that will delight not only visually but also in taste. Give your pastries that special something and treat yourself and your guests to an irresistible chocolate experience.

Pain au chocolat - Preparation

To make your own pain au chocolat you will need:

1 puff pastry rolled out into a rectangle (approx. 320 g)

16 chocolate batons

1 egg yolk

First, roll out the puff pastry into a rectangle. Note that the dough should be approximately 48 x 16 cm in size. Once you have rolled out the dough, you can cut it into 8 equal rectangles of approx. 12 x 8 cm each.

You will need 2 chocolate batons per piece of dough. Begin folding the dough by first placing one chocolate baton on top, rolling it up loosely once, then adding the second chocolate baton and rolling it up completely.

Once you have rolled up your pain au chocolat, you can place them seam-side down on a baking tray lined with baking paper for approx. 15 minutes and chill. Meanwhile, preheat the oven to 200 °C top/bottom heat or 180 °C fan.

Once the pain au chocolat have rested for long enough, brush them with egg yolk and bake in the centre of the preheated oven for approx. 25 minutes.

And just like that you have baked delicious pain au chocolat that you can enjoy for breakfast, brunch or as a snack in between with your loved ones.