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Napolitana de Chocolate

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Napolitana de Chocolate

Napolitana de Chocolate is a staple in Spanish bakeries, enjoyed as a comforting treat at any time of the day. This home-style version captures the essence of the bakery classic, with no need for a written recipe, just the intuitive knowledge passed down through generations of family cooks. The simplicity of its preparation reflects the everyday nature of this beloved pastry.

Each bite of Napolitana de Chocolate should be a delightful contrast between the flaky, buttery layers of croissant dough and the rich, molten center of dark chocolate. The final touch of a sugar syrup glaze adds a subtle sweetness, balancing the deep chocolate flavor. Perfect for savoring with a morning coffee or as an afternoon indulgence, this pastry speaks of everyday culinary joy.

Ingredients

  • 500 glaminated croissant dough
  • 16dark chocolate batons
  • 1egg — beaten, for the wash
  • 3 tbspsugar syrup — to glaze

Method

  1. Begin by removing the laminated croissant dough from the refrigerator and letting it sit at room temperature for about 15 minutes. This will make it easier to work with and prevent cracking when you roll it out. While waiting, prepare your workspace by lightly dusting it with flour to prevent sticking.
  2. Unroll the dough gently on your floured surface, maintaining its rectangular shape. Using a sharp knife or a pizza cutter, divide the dough into 8 equal rectangles. Each rectangle should be large enough to comfortably wrap around two chocolate batons, approximately 10 cm by 15 cm.
  3. Place two dark chocolate batons at one end of each dough rectangle, leaving a small margin at the edge. Roll the dough over the chocolate tightly, starting from the edge with the chocolate. Ensure the seam is on the bottom to prevent the dough from unrolling during baking.
  4. Transfer the rolled dough pieces to a baking sheet lined with parchment paper, spacing them evenly to allow for expansion during baking. Cover them lightly with a clean kitchen towel and let them rest for 10 minutes. This resting period helps the dough relax and rise slightly.
  5. In a small bowl, beat the egg until smooth. Using a pastry brush, gently apply a thin layer of the beaten egg over each piece of dough. This will give the Napolitana de Chocolate a beautiful golden-brown finish as they bake.
  6. Preheat your oven to 200°C (392°F). Once preheated, place the baking sheet in the center of the oven. Bake the pastries for about 15-20 minutes, or until they are puffed up and have a deep golden-brown color. The aroma of baked pastry and chocolate should be prominent.
  7. While the pastries are baking, prepare the sugar syrup by warming it slightly if it has thickened. Once the pastries are out of the oven, immediately brush them with the sugar syrup. This will give them a shiny finish and a touch of sweetness.
  8. Allow the Napolitana de Chocolate to cool slightly on a wire rack before serving. They should be warm, with the chocolate inside still soft and slightly melted. Serve them as a delightful breakfast treat or an indulgent snack.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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