Chocolate Croissant

Indulge in the delicious rivalry between "Chocolatine" and "Pain au Chocolat’’. This viennoiserie has long been a hot topic of debate, with passionate enthusiasts defending either side. Well, pain au chocolate is the name given for the chocolate croissant from the north of France, and the south? chocolatine. But today, I am here to present you with an upgraded version of the classic chocolatine that will surpass all your expectations in terms of both appearance and taste. Join me on this culinary journey as we dive deep into the secrets and techniques behind this legendary pastry. Inspired by the renowned chef baker Guillaume Cabrol from the George V Palace in Paris, this recipe is a true masterpiece that will take your taste buds to new heights. Picture this: flaky, buttery layers delicately embracing a luscious gianduja chocolate bar. The aroma alone is enough to transport you to one of these fabulous Parisian palace. As you take your first bite, the crispness of the pastry gives way to a melting, decadent chocolate center. It's a harmonious blend of textures and flavors that will leave you wanting more. Let’s get started!

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