Chocolate Pastry Braid (La Tresse Au Chocolat): the Simple to Prepare but Really Tasty Dessert!

Looking for an easy, indulgent dessert? Then this Pastry Chocolate Bar (also known as La tresse au chocolat) is just for you. To make it, you will need a roll of puff pastry, a bar of chocolate, and hazelnuts. The pastry is braided around the chocolate bar, brushed with an egg wash, covered with crushed hazelnuts, and baked until golden. The result? Crispy, golden pastry, with a melty chocolate center. This pastry chocolate bar is perfect for teatime or an indulgent dessert. No matter how you enjoy it, you will come back for more. Best of all? You only need four ingredients!

What is a Chocolate Pastry Braid?

The chocolate pastry braid (also known as La Tresse au Chocolat) is a French pastry that combines flaky puff pastry with rich, melting chocolate. This type of pastry was introduced in the early 19th century and has been popular ever since. Traditional recipes often use homemade puff pastry, but these days, it’s more convenient to use store-bought puff pastry. The hazelnuts on top add flavor and a lot of crunch. The flavor and texture are similar to that of a chocolate croissant…so it’s a definite crowd-pleaser.

Tips

• Use all-butter pastry for best results. The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature. If the pastry is too warm, it won’t puff enough. To make sure you get a nice puff, place the formed flowers in the fridge for half an hour.
• For more hazelnut flavor, add a hazelnut spread to the pastry before adding the chocolate bar.
• For a nice crunch, you can sprinkle brown sugar on top of the pastry after the egg wash. You can also use other nuts.

How To Store Pastry Chocolate Braid

This chocolate pastry is best served immediately while the pastry is still flaky. Leftovers can be stored in an airtight container (at room temperature) for up to 3 days. Allow the pastry to cool down completely before storing.

Can I Make Pastry Chocolate Braid Ahead of Time?

Yes, you can. Assemble the pastry and store covered in the fridge. Bake just before serving.

What Chocolate Do I Use for Pastry Chocolate Braid?

Use a high-quality chocolate bar like Ghirardelli.

Is The Pastry Chocolate Braid Similar To A Chocolate Croissant?

Yes, it is! Both are made with laminated dough (like puff pastry) and chocolate. The only difference is that this recipe uses store-bought puff pastry.

How Do I Cut the Pastry For The Chocolate Pastry Braid?

Cut small squares out of the corners of the pastry to create two square ends. Cut the long pastry sides into four strips on the diagonal. Fold the pastry ends over the chocolate bar, then braid the strips alternately to form a braid, covering the chocolate completely.

How To Make the Pastry Chocolate Bar

Preheat the oven to 190°C/375°F. Roll out a sheet of puff pastry and place a bar of dark chocolate in the middle.

Make slits with a thin knife on both sides of the puff pastry sheet.

Fold over the top and bottom pieces of pastry.

Fold the other pieces of pastry over the chocolate bar, creating a braid. It should cover the chocolate bar completely.

Brush the pastry with egg wash and sprinkle with hazelnuts.

Bake for 20 minutes until the pastry is golden and cooked through.