2. Bring a small saucepan of water to a boil. Remove it from the heat. In a bowl, combine the unsweetened chocolate and ...

1. In a saucepan over medium-high heat, bring the cream, sugar, and salt to a boil. Remove the pan from the heat and stir for about 30 seconds, or until the sugar dissolves.

Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19- x 11-inch rectangle.

For comparison based on online prices, Guittard’s semisweet and extra-dark chocolate chips are about $7 for an 11.5-ounce bag, depending on the retailer, while Ghirardelli’s 60% Cacao ...