In this croissant, a trio of strategically dispersed chocolate batons ensures every bite gets a rich hit of cacao in all its nutty, caramelized, and sometimes even fruity glory (via eaterla)
.” While some of the better bakeries in town laminate their doughs from scratch and source more premium chocolate like Valrhona, no one else is applying the rigorous bean-to-bar ethos to croissant-making like Car is.
From flour to butter, and, of course, chocolate, Car considered, meticulously tested, and continuously refined every component of his operation. The result is Los Angeles’s ultimate chocolate croissant. Served warm to the touch, the pastry’s glossy exterior shatters at first bite, revealing a web of yeast-kissed layers and coating lips with buttery shards.
Eater LA sat down with the new baker to understand the crucial elements of pain au chocolat, the root of his dedication, and the overarching philosophy that keeps him going.It’d be warm with a very thin, flaky shell. Ideally, it would have some chocolate in every bite and the chocolate would be kind of gooey. It being chewy is important — if you squeeze it, it kind of falls apart like soft bread but at the same time it has a solid shape. You want it to have that gluten structure.
At this moment, the one we use the most is the 60-percent dark milk Nicaragua. It’s nutty and creamy, tastes like hints of hazelnut, kind of like Nutella when it’s warm, when the chocolate melts. The Nicaraguan cacao beans have a higher fat content in them so that caramelly, nutty flavor is really what I’m going for. But any given day, the chocolate might be different.
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