These croissants are simply your only choice to impress that special someone. They’ll only take a mere 12-16 hours to make, sounds like a perfect first date to us.

Ingredients

Chocolate Croissant Ingredients:

180 g pastry flour
180 g bread flour + more for dusting
1 Tbsp kosher salt
40 g sugar
2 tsp instant dry yeast
36 g unsalted (European style) butter, soft
240 g milk, ~70-75°F
Butter Block (see recipe below)
16 chocolate batons
Egg Wash (see recipe below)
As needed simple syrup

Butter Block Ingredients:

226 g (2 sticks) unsalted European-style butter, cold
30 g bread flour + more for dusting

Egg Wash Ingredients:

1 large egg yolk
1 Tbsp heavy cream
⅛ tsp kosher salt
½ tsp sugar

Method

Chocolate Croissant Method:

Combine flours, salt, sugar, yeast, soft butter, and milk in the bowl of a stand mixer.
Using the dough hook attachment, mix until a shaggy dough forms.
Remove the dough from the bowl and knead for 1-2 minutes on a lightly floured surface until the dough is homogenous. This dough will still be tacky but it shouldn't stick to the work surface.
Transfer the dough into a lightly oiled bowl. Cover with plastic wrap and allow it to proof for 1-2 hours or until about doubled in size.
Using a rolling pin, roll the dough out to a 8 inch x 12 inch rectangle ½ inch in thickness.
Wrap the dough in plastic wrap and freeze for 20-25 minutes, or until chilled and semi-firm.
Meanwhile, prepare the Butter Block (see recipe below).
Place the butter block on one half of the dough. Fold the dough over the butter block and crimp the sides with your fingers to enclose the block.
Wrap the sealed dough in plastic wrap and refrigerate for 20 minutes.
Place the dough on a lightly floured work surface with the folded edge on the left side. If you imagine the dough as a book, the spine should be on the left.
Roll the dough out to a rectangle ½ inch in thickness and about 10-12 inches wide by 14-16 inches long.
Perform a 3-fold by folding the top section of the dough ⅔ over itself. Fold the bottom half completely over the top half. (See video for clarity if necessary).
Wrap and refrigerate the dough for 20-30 minutes, then roll out the dough and perform two more 3-folds (refrigerating and rolling out in between each fold).
Wrap the dough tightly and refrigerate the dough overnight.
The next day, transfer the dough to a lightly flour work surface, once again, making sure the folded edge (or spine) is on the left.
Roll the dough out to a rectangle ¼ inch thick. Trim the edges of the dough to create a rectangle that is 10 inches wide by 12 inches long.
Using a large knife or a pizza cutter, slice the dough into eight triangles 4 inches wide. Place a chocolate baton in the center of each triangle base. Gently stretch the tail of the triangle and roll the dough away from you starting at the base to shape the croissants. **Alternatively, slice the croissant dough in half to create two rectangles 5 inches wide by 12 inch long. Cut the rectangles into smaller portions 5 inches wide by 3 inches long. Place two chocolate batons at the bottom of each rectangle. Roll the croissant dough over the two batons, then place two more batons over top of the first roll. Finish by rolling the dough until a log to cover the chocolate batons and press down firmly to seal the croissant.
Transfer the rolled croissants to a parchment lined sheet tray, making sure to tuck the end of the tail underneath the croissant.
Cover the sheet tray with plastic wrap and allow the croissants to proof at room temperature for 1-2 hours or until puffed but not quite doubled in volume.
Meanwhile, prepare the Egg Wash (see recipe below). Towards the end of the proof time, preheat the oven to 400 °F with convection.
Once the croissants have proofed, brush only the tops of the croissants with the Egg Wash. Take care not to get any egg wash on the cut sides of the croissants, this will inhibit proper rise.
Bake at 400 °F for 10 minutes, then reduce the heat to 375 °F and bake for an additional 15-20 minutes or until the internal temperature reaches 210 °F.
Remove the croissants from the oven. Transfer the croissants to a wire rack and allow them to cool for 15-20 minutes before enjoying!

Butter Block Method:

Place the sticks of butter on a lightly floured work surface. Using a french rolling pin, beat the butter until it is pliable. Fold the butter in half every time it becomes flat, adding flour as needed to prevent sticking. Repeat the beating and folding process until the butter doesn’t crack when folded.
Once the butter is still cold but malleable, shape the butter block into a rectangle about half the size of the croissant dough and ½ inch thick.
Wrap the butter block in plastic wrap and refrigerate for at least 5 minute or up to 15 minutes, then use immediately.

Egg Wash Method: