Cut the puff pastry sheet as shown in the photo. Leave the pastry to rest and soften slightly.
Once soft, place a piece of chocolate at the bottom end of the triangle and roll the pastry around it.
When rolled, press the end down and place the croissant seam-side down on a baking tray. Make sure to leave plenty of space between each croissant.
Bake for 10 minutes in an oven preheated to 180℃. Then turn the heat up to 200℃ and bake for a further 5-10 minutes until golden brown.
When baked, brush over the syrup you made in Step 1.
They're ready to eat!! The chocolate is hot when the croissants are just out of the oven so be careful!
Story Behind this Recipe
I had some frozen puff pastry left over and decided to use it to make some snacks.
Make sure to press down on the end firmly and bake seam-side down, or it could lift up when baking! You can use a chocolate bar to make these. I used DARS because they come in separate blocks and are easy to cut. Cooking time will vary depending on your oven so please adjust it accordingly.