The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate butter block

erinmaesearl's picture

Chocolate butter block

Hello, just found this site and it is so great!

I am currently taking the baking and pastry arts programme at Vancouver Island University in BC, Canada.  I have been baking at home for 20 years and recently decided that baking is something I would like to do as a career.  I am having so much fun and learning a lot!

I've been wanting to try making a croissant with a chocolate butter block for a while and this week I decided to go for it!  I made a regular croissant dough and for the butter block I added 10% cocoa powder.  I am happy with how they turned out, especially since this is only my second time making croissants!  I think next I want to try making a Guinness croissant dough with a chocolate butter block! 

This is the dough after the third turn.


Yerffej's picture

Nice work......welcome to the site.


Mebake's picture

Interesting! I like to see the black fat layers after the end of the turns. how was the flavor?  

Quite a novel method!

erinmaesearl's picture

I wasn't sure how they were going to taste because I just added cocoa powder and no extra sugar.  but I really quite liked the flavour.   they had more of a really dark chocolate taste and I think the amount of fat in them helped balance out the bitterness of the cocoa powder.  

emkay's picture

Very creative adding cocoa to the beurrage. How do you plan to incorporate Guinness into the croissant?

erinmaesearl's picture


I made my Guinness  croissants.  They were amazing!  I replaced all the liquid with Guinness and also added aged cheddar, paprika and ground mustard to the butter block. 

They were pretty tasty!