Sieve the powdered sugar before use to avoid lumps. Put the flour, cinnamon, cocoa powder, powdered sugar and butter in a bowl. Grate into fine crumbs with your hands. Add egg yolk, milk, orange peel and flavor. Knead everything quickly to a smooth dough.

Wrap in cling film and put in the fridge for approx. 30 - 60 minutes. Then shape the dough into a long roll (approx. 2 cm in diameter) and divide each into 1 cm pieces. Shape these pieces into croissants.

Place side by side on a baking sheet lined with baking paper and bake in the preheated oven at 180 degrees (top / bottom heat) on the middle rack for about 10 - 12 minutes.

Then take out and place the croissants with the baking paper on a wire rack to cool. Dip the cooled croissants with the tips in liquid chocolate couverture and then let them dry.