Valrhona Raspberry Inspiration Chocolate Batons are ready-to-use baking sticks developed for croissants, pain au chocolat-style pastries and other viennoiserie. Made with cocoa butter and real raspberry powder, each baton creates a vibrant pink centre with tangy, jammy raspberry notes and balanced sweetness.
Designed for excellent stability during baking, these batons provide a neat, concentrated filling without the preparation and inconsistency of making a separate fruit ganache or confit. Their uniform 7 g format makes portioning faster and more consistent, whether used in a professional pastry kitchen or for small-batch baking at home.
Unlike conventional chocolate, Raspberry Inspiration is Valrhona’s fruit couverture made with cocoa butter, sugar and raspberry. It combines the smooth, rich texture of cocoa butter with the bright flavour and distinctive colour of raspberry.
Best for:
Raspberry croissants, pain au chocolat-style pastries, pain suisse, danishes, brioche rolls, laminated pastry twists, puff pastry and other baked viennoiserie.
Key details:
- Valrhona Raspberry Inspiration fruit couverture batons
- Made with 31% cocoa butter and 14.8% raspberry powder
- Tangy, jammy and lightly sweet raspberry flavour
- Designed for excellent stability during baking
- Approximately 7 g and 7 cm per baton
- Approximately 220 batons per 1.6 kg box
- Ready to use with no chopping or weighing required
Ingredients: Sugar, cocoa butter (31%), raspberry powder (14.8%), emulsifier (sunflower lecithin).
Allergen information: May contain tree nuts, egg, soy and gluten. Manufactured in a facility that also uses milk.
Storage: Store in a cool, dry place between 16–18°C, protected from light and humidity.
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Aug 11, 2026
