• 1 (13-ounce) packet ready rolled butter puff pastry
• 1 (100-gram) chocolate bar (milk or dark depending on taste)
• 1 egg beaten
Preheat the oven to 425 degrees F.
Unfurl the sheet of pastry and then cut it into 4 or6 squares. Cut each square diagonally to give 2 triangles .
Put the triangle with the wider part facing you and the point away from you.
Break off small pieces of chocolate (approx.1 inch) to place about 3/4-inch up from the wide end nearest you. 2 pieces would give more warm chocolate.
Then carefully roll from that chocolate loaded end towards the point of the triangle.
You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
Place the chocolate croissants on a lined baking tray and paint with the beaten egg.
Bake for 15-20 minutes until golden and puffy and exuberantly lovely.