Pain Au Chocolat Tearer Sharer
We’ve taken the pain au chocolat to the next level and created a giant vegan Pain Au Chocolate Tearer Sharer using our favourite plant-based chocolate Nomo Chocolate.
Super creamy, delightfully delicious and JUST as good as milk chocolate our whole team was blown away at how tasty this chocolate really was! We chose to smother the giant Pain Au Chocolat with even more creamy plant-based chocolate, powdered sugar and some summer berries - talk about tasty!
Serves
Ingredients
For the tearer shearer
<item-todo-done>2 85g bar NOMO Creamy Choc<item-todo-done><item-todo-done>1 sheet of plant-based puff pastry<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done> icing sugar<item-todo-done>
To Serve
<item-todo-done> fresh berries<item-todo-done><item-todo-done> Good coffee of your choice<item-todo-done>
Before you start
Preheat oven to 200°C | Baking sheet lined with parchment | Small saucepan | Heat proof mixing bowl | Kettle boiled | Spatula | Pastry brush
Prepare the chocolate
- Heat up one 1.5 inches of water in a saucepan over high heat and place the mixing bowl on top
- Break the NOMO Creamy Choc into the bowl and stir gradually until melted
- Turn off the heat and leave to cool for a couple of minutes
Prepare the pastry
- Unroll the pastry on to the baking sheet
- Pour ¾’s of the chocolate onto the pastry sheet and use the angled spatula to spread the melted NOMO Creamy Choc evenly across the pastry
Roll the Pain Au Chocolat Tearer Sharer
- Fold the long edge of the chocolate covered pastry into the middle by approx 2 finger widths
- Repeat with other side
- Now fold again inwards evenly on either side so the chocolate is completely covered
- Carefully flip the rolled pastry log over so the smooth bottom is facing upward and set to one side
Prepare the glaze
- Add the plant based butter and maple syrup to a small saucepan, warm over medium heat until melted and nicely incorporated
- Brush the Pain Au Chocolat Tearer Sharer with the glaze and gently score the top of the pastry evenly to mark out 6 equal pieces