I’ve been wanting to try this recipe for faux chocolate croissant for awhile now after coming across it via Cupcakes and Cashmere. I am still marveled by is simplicity – and the fact that one can simply wrap a bit of chocolate in pastry and end up with a tray of tasty afternoon treats.
However, there are a few tricks to ensuring your croissants turn out just right that I want to share with you: Opt for a good quality dark chocolate (I used Whittaker’s 72% Dark Ghana, and in my opinion it was the strength of the chocolate that really made these work), use small flakes of chocolate (the flakes a much easier to roll up in pastry versus larger cubes), pile more chocolate into the centre of the roll than the ends (this helps give them more height in the middle, and less at the ends), and finally don’t be afraid to spread the chocolate right to the ends. They look much tastier this way!
