1 recipe croissant dough
6 oz bittersweet chocolate
egg wash
1 large egg
1 tablespoon milk
Using a box grater or a good processor, coarsely grate or chop the chocolate. (I melted it, and piped it into ¼ wide batons)
On a lightly floured surface, roll out the pastry into a 12x16 inch rectangle. Cut it lengthwise into 3 equal strips, then cut each strip crosswise into 4 squares, for a total of 12 squares. Sprinkle 1 teaspoon of grated chocolate in a strip in the middle of the square. Fold the bottom up a third of the way, then fold the top down so that it slightly overlaps the bottom flap. Pinch the seam to seal.
Place, seam side down, on lightly greased pans. Repeat with remaining squares, spacing the rolls about 2-3 inches apart. Place in a warm, draft-free place to rise covered until doubled, about 1 ½ hours.
Preheat oven to 425*.
Lightly brush the tops of the rolls with the egg wash. Bake one sheet at a time until golden brown, about 15-18 minutes. (Boil water for coffee!!) Transfer to wire rack to cool.
Sounds yummy!
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