Cacao Barry Chocolate Baking Batons are 8 cm (3 1/8 inch) sticks of semi-sweet chocolate made for pain au chocolat. Each stick is extruded to a uniform length and weight, so two batons rolled into a croissant lay down a straight, even seam of chocolate every time.

At 44.5 percent cocoa, the batons carry a deep, rounded cocoa flavor that stands up to buttery laminated dough without turning bitter. They hold their shape through the oven, then soften into a dark ribbon that pulls apart cleanly when the pastry is torn. Count runs 175 to 200 sticks per kilogram (roughly 80 to 90 per pound), which makes portioning and costing simple across large batches of viennoiserie, chocolate filled buns, and twisted pastries.