Our Double Chocolate Croissants start out with the same, yeast-leavened, laminated dough (meaning it’s repeatedly rolled and folded with layers of butter to create a crisp, flaky Croissant) as their predecessors. Cocoa powder is added to this Croissant dough to give it a subtle chocolate flavor and deep brown hue. It also impacts the texture—giving the baked Croissant a softer interior than our non-cocoa enhanced croissants. After the lamination process, two sticks (yes, two!) of rich, semi-sweet Chocolate are placed in the center of the dough before it is rolled into the classic pain au chocolat shape. Each box comes with four Croissants, so you can make as few or as many as you’d like. Remove them from the package and let them proof overnight (just as a bakery would); in the morning you’ll find the Croissants have nearly tripled in size! Bake them in the oven for 25 minutes (your kitchen will smell marvelous) for Croissants with delicately crisp exteriors and melted Chocolate within. Yummmmm.