Orange Chocolate Bicolor Chocolatine

Pastry made by Jimmy Griffin Master Baker

This orange chocolate bicolor is made using 250g of chocolate brioche per 1kg of croissant dough. The dough is merged with the chocolate brioche and sheeted to 3.5−4 mm. The pastry is cut 15cm long x 8cm wide with the chocolate brioche side of the pastry face down on the table. The chopped pieces are brushed with a minimal amount of orange oil and rolled up with two chocolate bars and a slice of candied orange peel. The pastry is proofed and baked, allowed to cool and garnished with a half of a candied orange slice.

Full recipe and further tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.