Chocolate Croissant

Heat the cream with the sugars to 40ºC.
Dissolve the protein in the cream with the sugars
Melt the couverture at 40 ºC.
Pour a part of the cream over the couverture and emulsify.
Add the rest and finish emulsifying.
Add the butter at room temperature with the salt.
Perfect the emulsion.
Allow to crystallise covered with film in contact.
Fill the croissant.

Coat one side with Maragda chocolate couverture and cocoa nibs.