I’ve tried making croissants twice. Got distracted by sourdough, brioche, black bread, you name it. The truth is, I still haven’t nailed a proper pain au chocolat. So I teamed up with Manresa Bread, who have mastered the art, and flipped the classic inside out. Instead of chocolate in a croissant, this bar has croissant in the chocolate. Crisp, flaky crumbs folded into smooth dark milk chocolate. A crunchy ode to a pastry goal still in progress.
Tasting Notes:
Creamy, Buttery Croissant
Ingredients:
Ingredients:
Cocoa Nibs, Cane Sugar, Cocoa Butter, Cream Powder (Sweet Cream Solids) [6%], Croissant Crumbs (Wheat Flour [High-Gluten Wheat Flour, All-Purpose Wheat Flour], Butter [Milk], Water, Sugar, Poolish [Water, All-Purpose Wheat Flour, Yeast], Unsalted Butter [Milk], Eggs, Puratos [Wheat], Salt, Dry Yeast, Barley Malt Syrup)
Contains: Milk, Wheat, Egg
Made in a facility that processes milk, nuts, and other common allergens
