Chocolate croissant
INTENSITY AND CHARACTER
Raúl Bernal opts for the intensity of Maragda 70% couverture and the bitterness of cocoa nibs to create a chocolate croissant with intense flavour and unique character.
Rezept
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/chocovicwebsite-481x481/public/externals/4ba50ff5b96781b5835b945c82c00bfb.jpg?itok=Lwb34rvA)
Ganache 70%
Zutaten | Zubereitung |
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Heat the cream with the sugars to 40ºC. |
Assemby
Zutaten | Zubereitung |
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Coat one side with Maragda chocolate couverture and cocoa nibs. |