Happy New Year everyone! I hope you guys had a good holiday season and have recovered from the food coma that seems to happen at this time of year. There are so many good things to eat in November and December.
After the holidays, I’m ready for something simple and maybe a little sweet. So how about a few chocolate croissants to go with a caramel porter? I can work out at the gym later.
The Beer:
The Saranac Caramel Porter is created by a fourth generation family brewery. The bottle art is warm and inviting. It is described as having “real caramelized sugar, roasted barley, chocolate and caramel malts” to satisfy that sweet tooth. Is it just what I need after the holidays?
Style: Porter with “natural flavor and caramel color” and 5.4% alc./vol.
Color: Rich brown
Aroma: Caramel notes
Taste: The caramel flavors do stand out, but they are not overpowering.
Level of Recommendation: it’s good for people with a sweet tooth.
The Food:
The is probably one of the easiest desserts I’ve ever made, but it really hits the spot. Thankfully, it’s not too sweet (especially after all the cookies that are made in December).
What you’ll need: 
- Croissant dough
- Dark chocolate chunks
Preheat the oven to 350ºF. Roll the croissant dough out onto a cookie sheet. If it isn’t already, cut the dough into long right triangles. Add in the chocolate chunks as the croissants are rolled. Make sure none of the chocolate is sticking out of the croissant.
Bake in the oven for 12-14 minutes or until the dough is golden brown. Let rest for a few moments before eating.
I recommend eating these warm.
The Pairing:
I feel that chocolate and caramel are made for each other. The caramel beer and chocolate in the croissant complement each other well. It’s just the right amount of sweet and savory. I think the chocolate croissants bring out more of the caramel flavors in the beer.
Level of Recommendation: This pairing is meant for a winter dessert for two, maybe with a scope of vanilla ice cream.
Cooking with Spirits 