2 cups (250 grams) all-purpose flour
3/4 cup lukewarm milk
1 envelope (7 grams) active dry yeast
1 teaspoon salt
1/4 cup (45 grams) butter, melted and cooled
1/4 cup (50 grams) sugar
1 pound (450 grams) baking chocolate, chopped
1/2 cup butter, room temperature
1 egg, lightly beaten (optional, to brush the croissants for a shiny crust)
2 oz (55 grams) chocolate, melted (optional to drizzle over the croissants once baked)
Instructions
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