Valrhona chocolate sticks x 20

A melting heart that makes all the difference

Imagine a golden, flaky pain au chocolat that snaps cleanly in your hand… revealing two perfectly melted lines of chocolate. No holes, no chocolate disappearing during baking, just a generous and even center. That's exactly what these calibrated sticks allow you to achieve.

A format designed for success without asking questions

These sticks are designed to be inserted directly into your pastries. No more breaking up a chocolate bar or guessing the quantity: the amount is perfect for a consistent result. They melt evenly and hold up well during baking, guaranteeing a clean and delicious finish.

Reconditioned under the Paticréa brand, they allow access to Valrhona quality in a convenient format, without having to buy professional boxes of several hundred pieces.

Ideas for using them easily

• Homemade chocolate croissants with a well-defined center
• Chocolate-filled rolled brioches
• Muffins filled with a chocolate insert
• Flaky pastries for breakfast or brunch

The little details that make all the difference

Place two sticks on each pastry for a classic look. Insert them during shaping for even distribution. Avoid overbaking to preserve the chocolate's melt-in-your-mouth texture. And above all, use a well-risen dough to showcase the product.

What you really gain

Consistent results, a clear time saving, and above all, a real upgrade to your homemade pastries. No more guesswork, no more guesswork: just chocolate croissants that finally look like the ones you actually want to make again.

- Dark chocolate (min. 48% cocoa, pure cocoa butter).
Ingredients: sugar, cocoa mass, cocoa butter, emulsifier: sunflower lecithin, natural vanilla flavoring. Milk (Made in a facility that also processes milk). May contain traces of nuts and gluten. Store in a dry place between 16° and 18°C.