4 Chocolate Pastries that Nail the Flaky Dough-and-Rich Cocoa Combo

Why have a croissant when you can have a chocolate croissant?
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The combination of flaky dough and rich taste makes for a sweet beginning to the day. Here are four chocolate pastries that make our mouths water.


Chocolate Croissant at Konbi

At this tiny sandwich shop, pastry chef Jen Yee created an acclaimed version with French butter, Cacao Barry chocolate, and limited space and equipment. “We make them without an electric sheeter, without a real proofer, and in a tiny oven where we can only bake 18 at a time,” she says. $6, 1463 W. Sunset Blvd., Echo Park.

Pain au chocolat at Dominique Ansel Los Angeles

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Dominique Ansel engineers his with not one, not two, but three batons of chocolate within the pastry (above), plus a thin layer of chocolate dough on the outside. That way, he says, “you get chocolate in each bite.” $5.50, The Grove, 189 The Grove Drive, Beverly Grove.

Chocolatine at Pitchoun!

Fabienne Souliès, cofounder of Pitchoun!, relies on a team of French bakers, French
ingredients, and a perfectly balanced French recipe to make her chocolatines. “We don’t make them too sugary because we want to leave the taste of the ingredients,” she says. $4.35, multiple locations. 

Valrhona Chocolate Croissant at Milo & Olive

Head baker and pastry chef Kelsey Brito uses the levain from her country bread to make her croissants. It “gives them a bit more flavor and allows the dough more elasticity,” she says. “The texture is crisp and flaky on the outside and soft and pillowy on the inside, with a bit of chew to it.” $4.50, 2723 Wilshire Blvd., Santa Monica. 


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