US-based Guittard Chocolate Company has unveiled a key new release in the form of its reformulated chocolate batons, developed for professional chefs and bakers, reports Neill Barston.

Confectionery Production spoke to the business at this year’s recent Sweets & Snacks Expo event in Las Vegas, which saw the firm once again showcase its broad portfolio of sustainably produced premium bar lines.

As the company noted with its latest release, the launch brings a more technical and performance-driven approach to a familiar bakery format, backed by the perspective of a 158-year-old San Francisco-based chocolate maker.

Significantly, the company stands as the oldest continuously family-owned and operated chocolate company in the U.S., reflecting Guittard’s continued focus on helping chefs, bakers, and makers create with better chocolate options.

The enhanced baton series was recently showcase at this year’s Summer Fancy Food Show in New York, demonstrating the company’s continued commitment to new innovations.

As the business added, the reformulated 50% cacao batons were created with the realities of professional production in mind, from early-morning bakery runs and wholesale deliveries to pastries that may sit in a cafe case for hours before the final bite.

They also support cleaner handling, more consistent placement, reduced breakage, and strong chocolate flavor through baking, with Non-GMO, gluten-free, peanut-free, tree nut-free, and OU Kosher attributes that offer added flexibility for foodservice and production teams.