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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut each pastry sheet into 3 triangles, measuring 4 inches along the bottom. Cut a 2 inch slit up from the center of each bottom. Mix chocolate and orange peel in a small bowl. Chop orange segments; mix into chocolate. Place 1 tbsp chocolate mixture along long end of each pastry triangle. Roll up from bottom to tip of each triangle, enclosing filling. Gently bend croissants into a crescent shape. Place on prepared pan. Brush with egg. Bake 10-15 mins, until golden. Serve croissants warm, dusted with powdered sugar.