Manufactured by Cacao Barry, these bake-stable chocolate batons are the perfect size and shape for filling classic pain au chocolat. Or just enjoy straight out of the box!
They hold up wonderfully during the baking process.
Cocoa content: 44% minimum.
Dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Tends to absorb smells and humidity, especially once opened.
Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
Unique and passionate partners since 1842
These high standards are reflected in all the Cacao Barry chocolate couvertures, fruit of the creativity and excellence of their 'Meilleurs Ouvriers de France' (prestigious French award for best craftsmen).
Creator of exclusive products such as pailleté feuilletine, chocolate pistoles or Mycryo® cocoa butter, Cacao Barry fosters your creativity.
In the Cacao Barry Chocolate Academy centres and Ambassadors Club, a team of passionate and dedicated chocolatiers and pastry chefs share their knowledge and expertise to address the needs of other craftsmen and to develop new products. They contribute to the transmission of precious techniques and knowledge about one of the most beautiful ingredients.
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