I have this book! Just looked up the croissant recipe because your pics look divine. What kind of chocolate did you use? How did they taste? Any tips?
I used some Godiva chocolate from a standard Godiva chocolate bar. It honestly tasted just like the chocolate used in chocolate croissants I've had at cafes. I think they tasted amazing for being made at home by an amateur.
As far as tips go, I'd say be patient and read carefully. Double check measurements before adding anything to the batter, you don't want to mess up days of work. Also, try not to get frustrated. First time I made croissants it felt so overwhelming, and I felt like I was messing up everything, but the end result was fine. Just have fun with it!