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Bread and Chocolate

Is there a better combination?

There is a bakery in this city that makes a delicious, small, buttery, flaky chocolate croissant that is to die for.  They also don’t make very many of them, wisely not wanting to be stuck with day-old croissants, and increasing their appeal by their very limited daily quantity.  I make a pilgrimage into that bakery whenever I am down on Granville Island:  the reason is often an audition, and I have on occasion walked into said audition with delicate crumbs and morsels of melted chocolate clinging to my mouth. [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: jelly, marzipan, pain au chocolat

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