![Pastry made by Jimmy Griffin Master Baker](https://i2.wp.com/jimmyg.ie/wp-content/uploads/2020/08/Raspberry-Strawberry-choc.png?resize=254%2C339)
Made using 10% raspberry or strawberry powder in the butter, this chocolatine also has raspberry jam as a filling and is made using my signature croissant recipe.
Full recipe details are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.