Thaw the chocolatines and cut them in half when they are half defrosted.
Step 2
Place the chocolatine halves on a baking sheet lined with parchment paper or in a round mold measuring 5/6 cm in diameter. Bake at 350°F (175°C) for 15 minutes. Let cool for 30 minutes at room temperature.
Step 3
Whip the cream, then add the mascarpone and mint syrup. Transfer to a plastic piping bag.
Step 4
Peel the mangoes and slice them thinly using a mandolin. Arrange them in a rosette pattern.
Step 5
Pipe the cream onto the chocolate croissants and add the mango rosette. Finish with a fresh mint leaf and grated dark chocolate on top of the cream.
