I made 16 small chocolatines (5x7.5 cm dough pieces), some with one stick of chocolate in the middle, some with two sticks. I think my chocolate sticks are a little thicker and heavier than the ones they sell to bakeries.

I think I like the singles better than the doubles, but they're both tasty. I think Diane prefers the double-chocolate ones.

Next time I'll make the dough pieces a bit wider (and a little longer, too) so the chocolate doesn't stick out the end and they roll up better, you're supposed to cut the dough to the same width as the chocolate stick (5cm), but the dough kind of shrinks after you cut it and it stuck out the end of most of them. Didn't seem to hurt how they baked, though.

I don't know how well they keep, but they'll probably be gone by tomorrow evening anyway. 🙂

I may have to try a little cinnamon sugar in some, too (in addition to the chocolate, of course.)

I made the chocolate sticks using a mold I bought online, it appears they're a bit larger than the Callebaut ones (which appear to be available in two sizes, ones around 5.6 grams each and ones around 10 grams each, mine are around 11 grams.) But I think the chocolate I used (Callebaut 811) is the same for both sizes.

It's about time to gear up to make chocolate candies for an Advent calendar for our granddaughter, I think each time I make a batch of chocolate I'll pour what's left into the stick mold, I used up about 2/3 of the ones I had today, and these are definitely on the 'make again soon' list.

Today's croissants, about 35 grams each.

I used an egg wash, that made them a bit darker, even though I baked them several minutes less than what the recipe calls for.

I did preheat the oven to 450 today, dropping it to 375, I think there was less butter leakage than last night's chocolatines.