How to Make a Pain Au Chocolat
BARTENDER Magazine’s Recommended Spirit: Mix with Chocolate Biscotti Liqueur
♦ 80g of store-bought croissant dough
♦ 2 Bars of Dark Chocolate (70%)
♦ 750 mL Single Malt Scotch
♦ 750 mL Chocolate Biscotti Liquer
1. STEP 1: Toast the Croissants > Preheat your oven to 350°F. Tear up about 40 g (1½ oz) of croissant pieces and spread them on a baking sheet. Toast for 8–10 minutes, until crispy and lightly golden.
2. Step 2: Infuse the Scotch > While the croissants are still warm, place them in a large jar or airtight container. Pour in 750 ml (≈ 3 cups) of single malt scotch over the croissants. Seal the jar tightly and let it sit at room temperature for 24 hours. Place the jar in the fridge for 3-4 hours to allow the butter fat to rise and harden on top. Once the fat is solid, scoop it off and strain the scotch through a coffee filter or paper towel until clear.
3. Step 3: Mix with Chocolate Biscotti Liqueur > Measure how much infused scotch you have. Add Chocolate Biscotti Liqueur using a 2:1 ratio (2 parts scotch: 1 part liqueur).
3. Step 4: Make Cocoa Tea > In a small pot, bring 500 ml (≈ 2 cups) of water to a simmer. Add 40 g (≈ ¼ cup) of cocoa nibs. Simmer for 30 minutes, then strain through a coffee filter or fine sieve. Mix the tea into your scotch blend using a 3:2 ratio (3 parts scotch: 2 parts tea). Don’t include the liqueur volume when doing this ratio.
3. Step 5: Bottle and Store > Pour the final mixture into a clean bottle or jar. Store it in the fridge for up to 10 days.
3. Garnish Directions: Chocolate Coin: > Melt the dark chocolate in the microwave. Spread a thin layer on parchment paper and let it cool. Once firm, cut small circles using a bottle cap or cookie cutterk.
3. Garnish Directions: Mini Croissants > Preheat your oven to 375°F. Cut your croissant dough into small triangles. Roll the triangles into mini croissants and place them on a baking sheet. Bake for 10-15 minutes.
3. To Serve > Add 3 oz of the cocktail to a mixing glass or jar with ice. Stir for about 10 seconds. Strain into a glass over ice. Garnish with a small chocolate coin and a mini croissant on top.
