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Our range of chocolate sticks brings together carefully selected options from Callebaut, Villars, Valrhona and Luker, all suited to viennoiserie and laminated bakery applications. Designed for use in croissants, pains au chocolat and similar pastries, these chocolate sticks offer reliable bake stability, clean flavour and consistent results.
Chocolate sticks are formulated to hold their shape during proving and baking, delivering a defined chocolate centre rather than melting into the dough. This helps ensure even distribution, controlled portioning and a neat, professional finish across every bake. Use the ‘Suitable for’ filter to quickly identify sticks intended for high-temperature bakery use.
Available in dark, milk and white chocolate, with a range of cocoa profiles and formats, our chocolate sticks make it easy to match flavour intensity, style and cost-in-use to your recipe. Their uniform size supports consistency across batches, whether you’re producing at artisan or higher volumes.
Not quite what you were looking for? Browse our wider range of chocolate and bakery inclusions, or speak to one of our friendly team who’ll be happy to help you find the right option for your application.
