A delightful twist on classic croissants, filled with chocolate and topped with almonds.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Unroll the croissant dough and separate it into individual triangles.
Keep the dough chilled until use to prevent sticking.
Brush each triangle with melted butter.
Use a light hand to avoid oversaturating the dough.
Place a piece of chocolate at the wide end of each triangle.
Choose high-quality chocolate for the best flavor.
Roll up the triangles from the wide end to the point, then place them point-side down on a greased baking sheet.
Point-side down prevents unrolling during baking.
Brush the tops with beaten egg and sprinkle with sliced almonds.
The egg wash gives a golden finish, and almonds add crunch.
Bake in the preheated oven for 11-13 minutes, or until golden brown.
Keep an eye on the croissants to avoid overbaking.
Remove from the oven and transfer to a wire rack to cool slightly.
Cooling on a rack prevents sogginess.
Serve warm and enjoy your delicious creation.
Pair with a hot beverage for a complete treat.
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