Chocassis finger

Knead all ingredients, except the Croissant Butter, for 5 minutes at first speed.

Continue at second speed for 15 minutes, just until a well-formed silk dough. 

Dough temperature 21°C-23°C.

Leave the dough at ambient temperature, for 30 minutes, well covered with a plastic sheet.

Degas the dough, plie into an oval form, place in the freezer for 30 minutes and give it a rest in the refrigerator at 1° à 4°C for 12 hours.

Flatten the dough and shape it into a rectangle.

Incorporate the laminating butter sheet into the dough, cover the butter completely, cut off each end, then make a single turn.

For the second turn, make a single turn for the plain dough and a double turn for the violet dough.

Leave to rest for about 1 hour in a cool place.

To create the stripes, cut 1 cm-thick strips from the purple dough and stick them onto the plain dough.

Melt the chocolate chips and single-origin chocolate in the microwave, stirring every 30 seconds. 

Once the mixture is smooth, add the blackcurrant powder and pour the chocolate into 9 cm long, 0.5 cm diameter moulds.

Refrigerate to set the bars.

Note that adding chocolate chips helps maintain the ideal consistency during baking. Single-origin chocolate dominates in terms of taste, while maintaining an attractive cost.