The journey of a lifetime!
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Hi! I’m Marie. I am French, born and raised, which pretty much means I was spoon-fed chocolate croissants from the cradle.
Jessica Lima / BuzzFeed
I feel very passionately about them. I even feel passionately about what they should be called – not croissants, since they don't have the crescent shape of a croissant, not pains au chocolat either (as Parisians call them), but rather chocolatines, as they're called in the South West of France, where I'm from.
A good chocolate croissant (for the purpose of this post, I will call them that) should strike the perfect balance between flaky and buttery. The chocolate should be dark and bitter rather than sweet, and you should be able to taste it in every bite without it being overwhelming.
Source: Food