Unlike the regular croissant, this chocolate version doesn't have any crescent shape. It is less elaborate to assemble, because you only need to cut the dough into strip, fill with chocolate chocolate stick, then roll.
By the way, I should have waited a bit longer to cut it ...
this is what I am talking about that you have to wait until it is cool completely before serving, or else it will get doughy. As you look closely in the photo above, the bottom part (under the chocolate) is doughy. But then, I needed to take the photo quickly before the chocolate harden. So, I needed to choose between to show the layers or to show the melting chocolate. I chose the later because it looks more appetizing, at least, that's what I think.
1 ounce bittersweet chocolate (for each croissant)
1 egg yolk + 1 tbs milk, mix well (for brushing the croissant)
- If your dough is previously frozen, thaw in the refrigerator the night before. When ready to be cut, unfold, cut into long strip with about 3 to 4 inches wide and 8 to 10 inches long. Place the chocolate an ounce stick of chocolate at the short end nearest you, then roll. Place on the baking sheet, seem side down.
- Cover the croissant with clean kitchen towel, let rest and rise at room temperature for 2 to 4 hours until it is really double in size.
- Preheat oven to 350⁰F.
- Brush each croissant with egg wash. Bake for 25 minutes, or until deep golden brown. Cool completely before serving, if you eat the croissant while it is still hot, the dough and the layers doesn't have enough time to set. As a result, your croissant will be doughy, and you won't get those flaky layers that you are looking for in a croissant.