Chef John’s Chocolate Croissants

Step 1 (Place 0.5 cup of warm water at 100 degrees F or 38 degrees C in a stand mixer bowl. Add 0.5 (.25 ounce) package of active dry yeast. Let it sit for 10 minutes.)

Step 2 (Add 2 tablespoons of granulated white sugar and 1.75 cups of unbleached bread flour. Sprinkle with 1.5 teaspoons of kosher salt and add 3 tablespoons of butter at room temperature, cut into pieces. Mix with a dough hook until the butter is fully incorporated and the dough forms a ball, about 3 or 4 minutes.)

Step 3 (Transfer the dough to a work surface and shape it into a semi-smooth ball. Put it back in the mixer bowl and cover. Let it rise in a warm spot until it doubles in size, about 2 hours.)

Step 4 (Transfer the dough to a lightly floured surface and press it down to deflate. Shape it into a rectangle. Fold it into thirds and wrap in plastic wrap. Place on a baking sheet lined with a silicone mat and refrigerate for about 1 hour.)

Step 5 (Cut 1 stick of unsalted European-style butter in half lengthwise and place the halves on parchment paper. Fold the paper over and roll it out to an 8x8 inch square. Refrigerate until it is slightly chilled, about 10 or 15 minutes.)

Step 6 (Roll the dough out to a rectangle slightly wider than the butter and just over twice as long. Place the butter on one half of the dough, leaving a 1 inch margin. Fold the other half over the butter.)

Step 7 (Press a rolling pin down on the dough to create ridges, then roll out the ridges. Repeat until the dough is about the same size as before, using a bit of flour as needed.)

Step 8 (Fold one-third of the dough over the middle third, then fold the other end over. Flatten slightly with a rolling pin. Transfer to the silicone-lined baking sheet, cover, and refrigerate for about 30 minutes.)

Step 9 (Repeat the process of pressing and rolling the dough until it is the same size as before. Fold into thirds again and press slightly. Refrigerate for about 15 minutes.)

Step 10 (Roll the dough out to a large rectangle. Fold it in half, then press and roll it out to a 1/2-inch thick rectangle, using as little flour as needed.)

Step 11 (Dust the dough with flour and roll it out to a 1/8-inch thick rectangle. Cut it lengthwise into 6 pieces using a pastry wheel.)

Step 12 (Take one piece of dough, stretch it out, and place 1 to 2 tablespoons of chopped bittersweet chocolate near the bottom edge. Roll it up towards the top edge to form a croissant. Repeat with the remaining dough.)

Step 13 (Place the shaped croissants on baking sheets lined with silicone mats. Brush with an egg wash made from 1 egg and 1 tablespoon of water. Let them rise in a warm area for 60 to 90 minutes.)

Step 14 (Preheat the oven to 400 degrees F or 200 degrees C. Brush the croissants with the egg wash again and sprinkle with a pinch of coarse sea salt. Bake for about 25 minutes, or until browned.)