Had a palmier this morning at the Victoria Falls Hotel up in Zimbabwe which included finely chopped or grated chocolate. Just saying...
but I need details...
Was the chocolate laminated into the dough or just sprinkled on top? At IBIE, I had a pain au chocolat with chocolate laminated into the dough...
From all appearances, the chocolate was between the pastry layers. Not sure about the technique to place it there, though. I wonder if the chocolate bits (probably no more than 2-3mm across) were placed between two layers of pastry dough for a final pass through the sheeter. Since chocolate is quite firm when refrigerated, laminating it in the early stages would seem to be a no-no as the chocolate particles would pierce the dough.
The chocolate was not sprinkled on top of the cut surface prior to or after baking.
@Paul- 'Had a Palmier' as in 'just one'? I'm wondering how many you actually had in the name of research and development. Hmmm... Thanks for eating at least one on my behalf.
@Pat-You just want him to say the chocolate was laminated into the dough so you'll have yet another justification for getting a sheeter.
will do for getting a sheeter (or going to Paris)
But seriously, Team Canada did a pain au chocolat with chocolate and a little cocoa butter laminated into the dough and it really was fabulous. I think if you did the lamination of the chocolate on the last set of folds it would incorporate the chocolate quite nicely while keeping the character of the palmier.
Yes, a palmier, singular.
And a croissant.
And a miniature turnover.
And a scone (also small).
And some other good stuff, too. The mango juice was quite refreshing.
Mango Juice?! Now I know you're gloating in your southern hemispherical summer.