Cacao Barry chocolate baking batons are the semi-sweet sticks that go inside a pain au chocolat, packed about 300 to a 3.6 pound box. Each baton is 8 cm long, just over 3 inches, extruded to a uniform size so every croissant in the batch gets the same two neat lines of chocolate.

At 44.5% cocoa, the chocolate is dark, balanced, and sweet enough for a breakfast pastry, with a classic vanilla note that reads as pure chocolate once it meets the butter of the dough. The batons are built for the oven: they hold their shape through proofing and baking instead of melting into a puddle, then soften inside the pastry so each bite gives a clean stripe of warm, set chocolate. Beyond the pain au chocolat, they roll into brioche and sweet dough, tuck inside crescents and turnovers, and pair with a dab of almond cream or praline for a richer filling.