Pull the croissant dough block out of the freezer the night prior or early before to come back in temperature.
Step 2
To make the chocolate dough: Mix all the ingredients together. Be careful to not let the yeast touch the salt at the beginning. With a 5 QT. mixer, mix in 1 speed for 4 minutes. Adjust the water if needed. Mix in 2 speed for 6 minutes.
Step 3
Let the dough rest for at least 30 min.
Step 4
Start laminating the croissant dough block to half the thickness. Place the laminated chocolate dough on top. Now, laminate both doughs at the same time, sheeting down to the desired thickness for the chocolate croissant.
