Pains au chocolat used to be my favorite dessert until my metabolism slowed down. While I still love them, I have made them more of a special occasion treat. I love the Petits Pains au Chocolat because they're mini and you don't have to feel so guilty about indulging, especially on Valentine's Day.

Puff pastry is delicate to work with and it's important to thaw it out correctly. Put it in the refrigerator to thaw out and then take it out of the fridge as you need it. If you take it out all at once, it will dry out and start breaking apart. Be generous with the glaze and the powdered sugar. Roll them up like you would a burrito and take your time so that they turn out beautiful. The appearance of the end product most certainly impacts the taste.

Use a high quality fair trade and organic chocolate for this because it's the center of the recipe so quality really matters. Not to mention that buying fair trade chocolate is an easy way to ensure that you're supporting cocoa farmers making a fair wage, at least 10 cents above the market price for their beans, and choosing sustainably produced chocolate.

INGREDIENTS