Chocolate Baton


Working Method
  • Mix all ingredient in spiral mixer except butter for, 7 mins  slow & 5 mins fast, or until gluten develop.
  • Shape the dough in a rectangle shape and rest in freezer for 30 mins.
  • Next, sheet the dough to 4 mm and cut into long rectangle stick and shape into stick
  • Poof the bread stick for 20mins.
  • Bake the bread at 185’C top and 185’C bottom for 20 – 30 mins.


Complexity level:  

Tegral Chocolate Mix, a complete powdered mix for the production of premium chocolate bread with irresistible rich chocolate taste. 

Chocolate Baton is a chocolate stick  with Real Belgian Chocolate Chip, Belcolade K-10.