Posted in Pastries, Pics

Very Chocolate Croissant: WPC

This week’s challenge is “sweet.” Oh dear, talk about a paradox of plenty! I have so many photos of sweet things, how could I pick?!

croissant 2

Rather than pulling from old photos–because where would I start?–I decided to find something new. Conveniently, on Thursday I decided to treat myself to a pastry from Chanson (in the Flatiron District).

croissant 4

This pain au chocolat was so much more than a traditional pain au chocolat. The yeasted puff pastry that is used to make croissants was clearly made with cocoa powder mixed right in with the flour, making the croissant itself chocolaty.

croissant 1

Then the amount of chocolate rolled in was doubled. There should always be two batons of chocolate wrapped into your pain au chocolat like snake eyes. (That’s a really unappetizing analogy, now that I write it, but it seemed just fine when my chef said it.) This had four! It was coated in a delicious, rich chocolate ganache. And finally it was topped with high-quality, bitter, deeply chocolaty cocoa powder.

croissant 3

My goodness! Saying it was “sweet,” in the flavor sense, doesn’t do it justice. But using the slangier sense, I think “sweet” sums it up nicely.


Hi, I'm Mercedes. I'm a PhD candidate in politics and a trained pastry chef. I'm also an amateur photographer, hobby quilter, and all-around nutty girl living in the Big Apple.

4 thoughts on “Very Chocolate Croissant: WPC

  1. I believe that describing that as “sweet” is an injustice. That should be described as “too-devilishly-tempting-to-not-resist”.

    Liked by 1 person

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