top of page
Black Background
Croissant with Chocolate

Black Garlic Pain Au Chocolate
(Chocolate Croissant)


  • 4 cups all purpose flour flour

  • 3 tablespoons salted butter, softened

  • 120ml milk

  • 120ml water

  • ¼ cup sugar

  • 2 tsp salt

  • 2 tsp instant yeast

  • 285g cold salted butter, cut into 1 cm slices

  • 1 egg, beaten

  • 100g sweetened chocolate, chopped into chunks

  • 6-8 cloves of Black Garlic, chopped into small chunks


  • In a large bowl, mix the flour, butter, milk, water, sugar, salt, and yeast. Once the dough starts to come together, remove from the bowl and place it on a clean counter.

  • Lightly knead the dough and form it into a ball. Make sure you don't over-knead it, instead just knead it until it comes together smoothly.

  • Cover the dough with cling wrap and refrigerate for one hour.

  • Slice the cold butter in thirds and place onto a sheet of baking paper.

  • With another sheet of baking paper on top, squish the butter down until it is flat and easier to work with. Use a rolling pin to roll the butter into a 18 cm square, with 1cm thickness. 

  • Once done, place the butter layer to the refrigerator.

  • Once the dough has chilled, bring it out of the fridge and place it on a lightly floured bench top. Roll the dough until you have formed a 25cm square.

  • Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Then roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.

  • Pop the dough to a baking sheet and cover with cling wrap and then refrigerate for another hour.

  • Once chilled, roll out the dough again on a floured surface, this time until it’s 20x60 cm. Fold the top half down to the middle, and brush off any excess flour. Then fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.

  • Cover and refrigerate for one hour.

  • Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.

  • After the final turn, cover the dough with cling wrap and refrigerate overnight.

  • To form the croissants, cut the dough in half. Place one half in the refrigerator. Flour the surface and roll out the dough into a long strip, about 20x100 cm.

  • With a knife, trim the edges of the dough and then cut the dough into 4 rectangles.

  • Place the chocolate and Black Garlic on the edge of the dough and roll tightly, encapsulating it in the dough. Then place the croissants on a baking sheet, seam side down.

  • Repeat with the other half of the dough.

  • Brush the croissants with the beaten egg and save the rest of the egg wash in the fridge for later.

  • Place the croissants in a warm place to rise for 1-2 hours.

  • Preheat oven to 200°C.

  • Once the croissants have proofed, brush them with one more layer of egg wash.

  • Bake for 15 minutes or until golden brown and cooked through. Serve warm. Enjoy!

bottom of page