Prepare the croissant dough through step #9 in the recipe. After the dough is chilled for 2 hours proceed with rolling and forming the Chocolate Croissants.

Line 2 baking sheets with parchment paper or a silicone baking mat. Roll the chilled dough to a 24” long x 16” wide rectangle.

Working from left to right, measure and mark 4” increments along the top and bottom edge of the dough. Use a ruler to line up the top and bottom marks and use a pizza cutter to cut 6 strips of dough. Cut each strip into four, 4" squares. You should now have a total of 24 four inch squares.

Place 4 chocolate batons in the middle of each each square. Fold the dough over the chocolate and pinch the bottom seam to close.

Set the croissants, seam side down, onto the prepared baking sheets, 3” apart. You should fit a dozen croissants per half sheet pan. Cover with plastic wrap and set in the refrigerator overnight. (see note)

In the morning. Take the croissants out of the refrigerator. Allow them to proof at room temperature for 1-2 hours. The exact time needed for proofing will vary depending the temperature of your kitchen. They should be at least 50% larger than they started and feel airy and puffy. Preheat the oven to 400°F. Brush the croissants with egg wash. Bake the croissants until golden brown, 15-20 minutes. Serve warm or room temperature. Sprinkle with a little powdered sugar, if desired.