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by Dessert Professional | The Magazine Online

Hello everyone, this is my first post and not likely to be my last. Our bakery is starting on a line of rustic breads and laminated dough products. I am looking for your suggestions for the best chocolate to use in the chocolate croissants or the pain au chocolat. I know they are not the same but would like to use a brand of chocolate that has a great mouth feel as well as something that will be acceptable for a range of customers. Myself I like a very dark chocolate but that is not for everyone. I do not have a lot of experience with chocolate so any and all suggestions will be helpful. Thanks everyone. Robert

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Replies to This Discussion

Barry Callebaut make a chocolate baton specifically for this application. I believe Valrhona also makes one, I believe. The key is to use one that can take the heat of baking.

Hi there,

I agree with the Barry C. Chocolate.  An average dark chocolate may suit your needs.  I didn't even like dark chocolate until we worked with BC dark chocolate in class and fell in love.  Now, it was not "very" dark but average.  That may work for you.

Personally I like the callebaut batons, but pretty much all of the top chocolate brands carry something similar.  Most vendors will send you a sample pack of 6-12 batons so that you can see which batons provide the texture you seek.  Some will have more snap after baking and some will stay fully melted it is really a matter of your preference.  Also, pricing varies. 

I Like the Callebaut Batons because they are dark chocolate and also because they lay flat and are larger than most other brands.  But, again I think you should try a few to see what works best in your situation.  I personally don't find this brand to be too bitter.  You can also pipe in a chocolate ganache filling after baking if you prefer, but this is not something I have ever done.  Though I do know of a few bakeries that do this in order to avoid purchasing a separate type of chocolate for the croissants.  However, if you are serious about true laminated doughs I would highly recommend batons.  They are typically designed for baking and will not scorch or pool, so it's the way to go for this application I think.  Laminated doughs are one of my favorite things to make outside of cake, so feel free to get in touch if you have questions.

Hi Kristi,

I'm gonna post this message openly but I wanted to ask you since you mentioned it.  Do you have a good source where you get your BC batons from?  I tried Qzina's and I didn't like their pricing.

T. Jones

 

Hi,

I tend to search between various online vendors because Qzina's pricing in general was a bit high.  We stopped using them and switched to midwest imports and albert uster.  Though I often use chocosphere.com, or worldwidechocolate.com depending on who has better pricing when I need it for the batons because we don't keep a lot of stock of the product in order to avoid breakage and such...so we typically keep two boxes on hand (one open and one back up only)

Both sites carry a couple of brands of batons. I hope that this helps you out :)

Kristi

I will also suggest AUI or Midwest imports. Not sure if Swiss Chalet is in your area. European imports used to be on Elston

Thanks Kristi, I will take you up on the offer of help once I have sorted out my staffing and other issues.

Robert

BTW, I am mistaken in that the brand of baton we have been using lately is cocoa barry and not the callebaut baton.  Yes I know they both fall under the Barry Callebaut brand...but they are slightly different.  And for the record, I checked my files and more often than not over the last 24 months I have found the cheapest pricing on Amazon for a 300 ct. box, this includes searches among local vendors and various online retailers as I kept a record of the pricing to see where I found the most favorable pricing.  And there were only four occasions that another vendor came up cheaper (those instances were all Midwest Imports during a sale or promotion).  Just some food for thought :)

Thanks everyone, all the information is a great help. Sadly the laminated doughs and rustic breads have been put on the back burner ( no pun intended ) due to staffing shortages but , fingers crossed not for long.

Robert

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