Homemade Chocolate Croissants

• 4 cups flour
• ½ cup water
• ½ cup milk
• ¼ cup sugar
• 2 teaspoons salt
• 1 packet instant dry yeast
• 3 tablespoons unsalted butter
• 1 ¼ cups cold unsalted butter
• 1 egg, beaten
• 2 bars sweetened chocolate bar

How To Make Chocolate Croissants

1. Mix the flour, water, milk, sugar, salt, yeast, and butter, Lightly knead the dough and form it into a ball.
2. Cover the dough with plastic wrap and refrigerate for one hour.
3. Slice the cold butter in thirds and place it onto a sheet of parchment paper and put another piece of parchment on top of the butter, and beat it with a rolling pin.
4. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. put them in the refrigerator.
5. Lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
6. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
7. Roll the dough with a rolling pin to seal the seams.
8. Transfer the dough to a baking sheet and refrigerate for 1 hour.
9. Roll out the dough on a floured surface, and fold the top half down to the middle, and brush off any excess flour.
10. Fold the bottom half over the top and turn the dough clockwise to the left, and refrigerate for one hour.
11. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn.
12. Now cover the dough with plastic wrap and refrigerate overnight.
13. Now cut the dough in half. Place one half in the refrigerator.
14. Flour the surface and roll out the dough into a long narrow strip, and trim the edges of the dough.
15. Cut the dough into 4 rectangles.
16. Place the chocolate on the edge of the dough and roll tightly.
17. Place the croissants on a baking sheet, repeat with the other half of the dough.
18. Brush the croissants with the beaten egg.
19. Place the croissants in a warm place to rise for 2 hours.
20. Once the croissants have proofed, brush them with one more layer of egg wash.
21. Bake for 15 minutes or until golden brown and cooked through.
22. Serve warm.