The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chocolate Croissant Question

khuffy's picture
khuffy

Chocolate Croissant Question

I recently made some chocolate croissants and while they were delicious, I noticed that just the dough underneath the chocolate (ghirardelli 60% baking chips) was dense and not airy at all like the rest of the croissant. What are some ways to fix this issue?