Pain Au Chocolat

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Pain Au Chocolat ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Croissant-Fat-Washed Scotch	41.5 ml	4.2 cl	1.4 oz	2 parts
Chocolate-Biscotti Liqueur	20.8 ml	2.1 cl	0.7 oz	1 part
Cocoa Tea	27.7 ml	2.8 cl	0.9 oz	1.3 parts
Dark chocolate (optional)	1 piece	—	—	Optional
Croissant (optional)	1 piece	—	—	Optional

Garnish: Exactly one small dark-chocolate coin and one miniature croissant

1. 01

   Chill a low rocks glass, prepare one large clear ice cube, and reserve one small chocolate coin and one miniature croissant.

2. 02

   Prepare the clarified croissant-fat-washed scotch, chocolate-biscotti liqueur blend, and cooled cocoa tea according to the source batch ratios.

3. 03

   Measure 41.5 ml fat-washed scotch, 20.8 ml chocolate-biscotti liqueur, and 27.7 ml cocoa tea into a mixing glass.

4. 04

   Add solid ice and stir for exactly 10 seconds to chill without over-diluting the textural mixture.

5. 05

   Strain over the single large cube in the chilled rocks glass.

6. 06

   Group exactly one small chocolate coin and one miniature croissant compactly at the rim and serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.