Oui, Pain au chocolat! This could be one of the more ambitious recipes we’ve shared, but come on. Pain au chocolat! Homemade chocolate croissants have me in the palm of their sweet little hands. This last year, I was in Paris for a few days. I still have a hard time believing that I was there but with the lingering taste of croissants on my lips, I am coming to terms that the trip was real!
In Paris, pastries are common fare. It’s no big deal. They just taste like heaven, no matter the flavor. They are not too expensive, no matter the size. They are perfect for eating in the gardens, no matter the weather.
I started missing those freshly baked pastries the day we came home. The U.S. has got to start adapting pastry practices. Now that it’s been a few months since visiting Paris, I feel like my biggest loss are those delicious dark chocolate croissants. I revisited an old recipe and I am eating my sorrows.
Homemade croissants with the addition of dark chocolate make all things well. Ooh La La… The recipe is exactly the same as our original naturally sweetened croissant recipe, except instead of cutting the dough into triangles, simply cut the croissant to the length of your chocolate and roll the chocolate up in the dough. Bake as directed. The chocolate will melt and become delicious. Dark chocolate is absolutely divine in these buttery, sweet pastries.
Bon appetite! Make them with friends, because these are best fresh and it’s hard to stop at one.
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