For the chocolate crescents, knead all ingredients into a smooth dough and let rest in a cool place for 1 hour. Form 2 cm thick rolls from the dough and cut 1/2 cm thick pieces from them.
Form small croissants from these. Bake at 180 ° on a baking tray lined with baking paper for about 20 minutes. When cooled, dip the tops in white couverture.
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