Pain au Chocolate (12x99g) (Rectangle Chocolate Croissant) "ONLINE ONLY" Perishable tumeric extract and less than

tumeric extract and less than 2% silicon dioxide added as an anti-caking agent

Bring back to boil

canola oil)

tapioca starch

Pain au Chocolate (12x99g) (Rectangle Chocolate Croissant) "ONLINE ONLY" Perishable tumeric extract and less thanNew This Year! A French pastry consisting of flaky, buttery croissant dough, wrapped around two batons of chocolate ready to bake. Baking Instructions: Proof at room temperature for 3 5 hours until it has doubled its size from frozen stage. Bake at 375F 400F for 12 15 minutes until product is golden brown. Cooking time and temperature may vary due to oven model. Instructions are for conventional oven; please adjust accordingly when using convection