We just made the most sultry-succulent chocolate butter caramel.
We piped it into a buttery croissant.
We schmeared almond paste on the top and
Sprinkled it with sliced almonds.
A Chocolate Caramel Almond Croissant & a cup of frothy Mayan drinking chocolate. A perfect way to spend a Sunday afternoon. I have a half dozen of these Croissants avaliable today. I made the butter caramel with Valrhona’s sultry new Kidavoa double-fermented chocolate.
