Today I had one that was brushed with some sort of sugary coating on the outside. It was SO GOOD and even better than a plain croissant. The slight sugary coating sealed the deal.
Isn't this hot chocolate interesting? I've never quite had it served like this: hot milk with some chocolate bits in the bottom that were starting to melt. To make it drinkable you just stir it up. It was really good and creamy! Better than powder any day, but still not as chocolaty as straight melted chocolate, no milk, like some of the chocolate shops here do.
I didn't have the croissants with the hot chocolate, but that would have been vraiment delicious. (I have French words stuck in my head this week from working to understand all the French being spoken around me.)