Chocolat sticks or batons de chocolat are the perfect size and shape to nibble and let melt off in the mouth. You can use them to stir your hot coffee. They’re also perfect for baking such as pain au chocolat (chocolate croissant).
There are many different methods for tempering chocolate. I use a good thermometer and dark chocolate that is no less than 50% and no higher than 70% in cocoa solids.
01. Melt the dark chocolate in a clean and dry bowl set over simmering water, and bring it to between 115º-120º F (46º-49ºC.)
02. Remove from the heat and let it cool to 80ºs F (27ºC) by adding a good-sized chunk of solid chocolate. While cooling, stir frequently.
03. Bring the chocolate up to the perfect temperature between 88° and 91° F (31º-32ºC). Don’t let it get above 91° F (32ºC) or you’ll have to start the process again. If it drops below the temperatures, rewarm it gently to bring it back up between 88° and 91° F (31º-32ºC).
04. Slowlypour the tempered melted chocolate into the mold. Once filled, gently tap the mold on to your surface to release any trapped air bubbles.
05. Use a plastic or metal scraper to remove any excess chocolate from the top of the mold.
06. Refrigerate for approximately 20 to 30 minutes or until the chocolate hardens.
07. Once the chocolate has hardened, the chocolate should have shrunk slightly from the mold, making them easy to be released and ready for eating or baking in ‘petit pain au chocolat’.