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.