Chocolate Dipped Mini Croissants

Preparation

1. Preheat oven to 360°F. Remove croissants from freezer and let that for 10 - 20 minutes.
2. Bake croissants for 15 - 18 minutes until golden crisp.
3. Melt separately milk and white chocolate on the bain-marie (water bath) or in the microwave.
4. Cover part of each croissant with milk chocolate and put it on the rack to rest.
5. Divide white melted chocolate into 3 parts. Put 1 part aside and color the 2 other parts with matcha and acai powder in separate cups for added flavor. Alternatively, you can use gel food coloring for the same desired look and no added flavor.
6. Place colored chocolate in 3 different piping bags and decorate croissant.
7. Complement with dry raspberries, ground pistachio, almonds, or any additional topping of your choice.

TIP: To decorate the top of the croissant with delicate thin lines: warm up the chocolate before decorating, cut a very small bite of the piping bag’s corner.