1- First Step: Prepare the Dough (Levain) Begin by combining the warm milk (105-115°F) and a tablespoon of sugar in a large mixing bowl. Sprinkle the yeast over the milk and let it stand for 5-10 minutes until it becomes frothy, indicating the yeast is active. In a separate bowl, whisk together the flour, remaining sugar, and salt. Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Transfer to a lightly floured surface and knead for about 5 minutes until smooth.

2- Second Step: Create the Butter Block While the dough rests, prepare the butter block. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s pliable but still cold. Shape it into a 6-inch square, about ½ inch thick. This technique, known as “beurrage,” is crucial for achieving those characteristic flaky layers in your chocolate croissants.

3- Third Step: First Turn (Lamination) Roll the rested dough into a 9-inch square on a lightly floured surface. Place the butter block in the center of the dough at a 45-degree angle (diamond shape). Fold the four corners of the dough over the butter to completely encase it, sealing the edges by pressing with your hands. Gently roll the dough into an 8×16 inch rectangle.

4- Fourth Step: Letter Fold and Rest Fold the rectangle into thirds like a business letter (fold one third over, then fold the remaining third on top). This is your first “turn.” Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Remove from the refrigerator and repeat the rolling and folding process two more times, with a 30-minute rest between each turn. After the final turn, refrigerate the dough for at least 2 hours or overnight.

5- Fifth Step: Shape the Croissants Roll the chilled dough into a large rectangle, about ¼ inch thick. Cut the dough into triangles that are about 5 inches wide at the base and 8-10 inches tall. Place a chocolate baton or two squares of chocolate at the wide end of each triangle. Roll the dough toward the point, tucking the chocolate inside as you go. Curve the ends slightly to create the classic crescent shape.

6- Sixth Step: Proofing Place the shaped chocolate croissants on baking sheets lined with parchment paper, leaving about 2 inches of space between each one. Cover loosely with plastic wrap and let them rise in a warm, draft-free place for 1-2 hours, or until nearly doubled in size. They should feel puffy and jiggle slightly when gently shaken.

7- Final Step: Baking and Serving Preheat your oven to 400°F (200°C). Mix the beaten egg with water to create an egg wash. Brush each croissant gently with the mixture, being careful not to deflate them. For an extra shine, you can apply a second coat after 5 minutes of proofing. Bake for 15-20 minutes until deep golden brown. The smell of baking chocolate croissants will fill your kitchen, signaling they’re nearly ready. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. For the best experience, serve them warm while the chocolate is still melty and indulgent.