The same hand-laminated sourdough croissant dough — 84% European butter, turned over three days — wrapped by hand around two 55% dark chocolate batons before proofing and baking. A dark, crackly crust and a deeply buttery interior, with the chocolate melting just enough to run into the layers at the edges. A delicate balance of pastry and chocolate.
Allergens: Gluten (Wheat), Dairy, Egg & Soy (Chocolate)
Storage: 2 Days (Room Temperature) or 2 Weeks (Freezer)
Best Enjoyed: Same day
