STEP 3 : On a large piece of baking paper, draw a 17x17cm square, turn the sheet over and place the butter inside the drawn square (it should be visible through the paper). Fold the paper over the butter on the sides of the square to make a packet that completely covers the butter. With a rolling pin, press the butter into the square and spread it out to form an even layer. Place in the fridge with the dough.
STEP 4 : Take a large piece of dough and roll it out with a rolling pin on a lightly floured surface into a rectangle twice the size of the butter layer, about 35 x 18 cm. Remove the flour from the surface with a brush, then place a layer of butter (without the paper) on top of the dough in the centre of the rectangle and fold the dough over the butter on the long sides. Press the edges together so that the butter is completely covered. Lightly press the butter dough bag and roll out into a rectangle shape of about 50×20 cm. Brush off the flour again. Fold the sides of the rectangle towards the centre to make a bag (almost square), then fold again in the same direction to make a four-layer bag – this is called a “double fold”. Wrap loosely in cling film and put in the fridge for 1 hour.
STEP 5 : Roll out the dough again on a floured surface; this time place the bag in front of you, with the long sides facing you and you should be able to see the four layers of the bag in front of you. Roll out the dough into a rectangle of about 50 cm x 25 cm. Remove the flour with a brush and fold the long sides towards the centre, but this time do a “simple twist” by folding about 1/3 of one side towards the centre and then fold 1/3 of the opposite side back towards the centre (almost like wrapping paper) – this way you will create a new packet with three layers. Wrap in cling film and put in the fridge for 1½ hours.
STEP 6 : Roll out the chocolate dough on a floured surface until it is the same size as the bag of the other dough you prepared earlier. Remove the flour with a brush, place the dough on top of the bag and press down. Roll out into a 35x45cm (14×17.7in) rectangle. Cut the rectangle into 35x9cm strips and cut them diagonally into triangles. Turn the triangles so that the chocolate side is facing down and roll the wider side to form a croissant. Place on two baking trays with more space between them, cover with cling film and leave to rise for another 45-60 minutes.
STEP 7 : While the croissants are rising, preheat the oven to 180°C. When they are ready, put them in the oven and bake them for 18-20 minutes, alternating between the moulds halfway through baking. The croissants should bake through and have a golden colour. Remove from the oven and leave to cool on a wire rack , ENJOY BAKING .
