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.

Recipe

Created by

Raúl Bernal -

Ganache 70%

ingredients	preparation
645g 35% UHT cream 100g Invert sugar 60g Glucose 1,5g Fine salt 425g CHD-TA-200MARA 100g Anhydrous butter 0,5g Milk protein	Heat the cream with the sugars to 40ºC. Dissolve the protein in the cream with the sugars Melt the couverture at 40 ºC. Pour a part of the cream over the couverture and emulsify. Add the rest and finish emulsifying. Add the butter at room temperature with the salt. Perfect the emulsion. Allow to crystallise covered with film in contact. Fill the croissant.

Assemby

ingredients	preparation
g CHD-TA-200MARA g Chocovic cocoa nibs	Coat one side with Maragda chocolate couverture and cocoa nibs.

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