Chocolate Croissant

What is it?

Butter-enriched croissant dough is rolled around dark chocolate batons, then baked until the pastry turns golden and flaky while the chocolate softens into a warm, molten centre. Sold as a hand-held bakery item, it comes from the same pastry case as the plain and almond croissants, with the chocolate filling doing all the heavy lifting on flavour. Layers of laminated dough shatter when you bite through them, releasing buttery, cocoa-scented steam, and the chocolate stays concentrated in the middle rather than being spread throughout. It's best eaten fresh while still slightly warm, when the contrast between crisp pastry and melted chocolate is at its sharpest. Pair it with a black coffee and you've got a proper French-style breakfast sorted.