Fruity Cocoa Crescents with Raisins

Finely grate the hazelnuts. Melt the couverture over steam and mix with butter, powdered sugar, grated hazelnuts and chopped raisins to a smooth dough.Form thumb-thick rolls and cut into pieces about 3-4 cm long. Shape into croissants and place on a baking tray with baking paper. Bake at only about 120°C for 7-8 minutes without haze, i.e. leave the oven open a crack. For the garnish, melt the black couverture over steam as well. Coat the croissants with the lip-warm couverture and garnish with raisins as desired.

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