Who doesn’t love a chocolate croissant! You can make your own with a popular Mexican-style organic chocolate, Taza. Taza is good for snacking, melting on your croissant, or heating in a glass of milk for a cup of hot chocolate.
Taza is actually made in Massachusetts, but using the ancient techniques of the Mayans and Aztecs who roasted and shelled cocoa beans to yield edible “nibs.” The nibs get ground into a coarse liquor and then mixed with sugar – although much less sugar than traditional European or US chocolate. The end texture is very unique! Some have called it ‘sandy’ or ‘grainy’ – it is definitely not the smooth chocolate we are generally use to.
If you are familiar with the Mexican chocolate, Abuelita, you may be wondering how is it possible to eat this thing! In Mexico, the stone-ground chocolate is traditionally mixed with liquid and consumed as a drink. But craft chocolatiers, such as Taza have formulated their chocolate so that it is easier to eat. :0)
Ready to try it out? It is not ideal to make in our production workflow, so here’s what we recommend for building your own Chocolate Croissant:
- Take half of one disc of Taza Chocolate and break with the scores on the chocolate.
- Cut your Artisan regular croissant and place the chocolate on the bottom part.
- Cover with the top and heat in the microwave for 1 minute.
- After heating, let sit so the chocolate melts. (If you open it right away, the chocolate won’t be melted).
Taza uses organic cacao beans in their chocolate and was a pioneer in ethical sourcing, being the first US chocolate maker to establish a third-party certified Direct Trade Cacao Certification program.