Level: Scoolinary Team

That lamination is mesmerizing, Mohamed. The contrast between the golden layers and the cocoa détrempe creates a stunning visual effect, and the texture looks perfectly crisp. It seems like every bite has the ideal balance between lightness and flakiness.

Do you notice any differences in fermentation when working with the cocoa détrempe, or does it behave just like a classic croissant dough?

Thanks for sharing this masterpiece with us. 🫶🏻

Level: Sous Chef

Woow