Mini Pain Au Chocolate

A voluminous mini pain au chocolat, with a very nice puff pastry and a unique taste. The crispness and the buttery notes of the croissant are combined with a pure Madagascar chocolate with a strong taste and tangy tones. This pain au chocolat is made with French wheat, Breton butter and French free range eggs.

Thaw and bake, defrost for 30 minutes, bake for 13-14 minutes at 170°C (open damper), sit and let cool for 15 minutes