1. Make the Dough

To begin, we need to prepare the dough for the chocolate croissants.

1. In a small bowl, dissolve yeast in warm milk and allow it to sit for 5 minutes. It should become foamy, indicating that the yeast is active.

2. In a large mixing bowl, combine the bread flour, sugar, and salt.

3. Add the yeast mixture, melted butter, and egg into the dry ingredients. Mix until the dough starts to come together.

4. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

5. Once kneaded, shape the dough into a ball, and place it into a greased bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for a longer resting period.

2. Prepare the Butter Block

Next, we will prepare the butter block, which is essential for creating the flaky layers.

1. Place the cold unsalted butter between two sheets of parchment paper.

2. Use a rolling pin to gently pound the butter until it softens slightly, then roll it into a square shape, about 8×8 inches.

3. Sprinkle flour over the butter and fold it in to incorporate.

4. Reform the butter into an 8×8-inch square and refrigerate until it is firm yet pliable.

3. Laminate the Dough (Create Layers)

Laminating the dough is where the magic happens, as this process creates the signature flakiness.

1. Roll the chilled dough into a 12×12 inch square on a floured surface.

2. Place the butter block diagonally in the center of the dough.

3. Fold the corners of the dough over the butter, overlapping slightly to completely encase the butter.

4. Roll the dough into an 8×20 inch rectangle, maintaining even edges.

5. Fold the dough into thirds, like a business letter. This is the first turn. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

4. Complete the Lamination

Repeat the rolling and folding process to create the signature flaky layers.

1. Roll the dough out again into an 8×20 inch rectangle.

2. Fold the dough into thirds once more. This is the second turn. Wrap it up and chill for 30 minutes.

3. Repeat the process for the third turn, rolling and folding the dough as before. Refrigerate for at least 2 hours or overnight.

5. Shape the Croissants

Now that the dough is fully laminated, it’s time to shape the croissants.

1. Roll the final dough out into a 10×20 inch rectangle, about ¼ inch thick.

2. Trim the edges of the dough to make them straight.

3. Cut the dough into 10 rectangles (approximately 2×4 inches each).

4. Place 2-3 chocolate batons along one short edge of each rectangle.

5. Roll the dough tightly from the chocolate end and seal the seam underneath.

6. Arrange the croissants seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.

6. Final Rise

The croissants need a final rise before baking.

1. Cover the shaped croissants loosely with plastic wrap or a damp towel.

2. Let them rise in a warm place for 1-2 hours until they become puffy and have increased in size. Alternatively, refrigerate them overnight and bake in the morning.

7. Bake the Croissants

The moment of truth: baking the croissants to golden perfection!

1. Preheat your oven to 400°F (200°C).

2. Brush the tops of the croissants with egg wash, being careful not to let it drip down the sides.

3. Optionally, sprinkle the tops with flaky sea salt for a gourmet touch.

4. Bake the croissants for 15-20 minutes until they are deep golden brown and flaky.

5. Allow the croissants to cool on wire racks for at least 10 minutes before serving.