Homemade Chocolate Croissants

of the dough over the butter enclosing it completely.
Step 12 Roll the dough with a rolling pin to seal the seams making sure to lengthen the dough rather than widening it.
Step 13 Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
Step 14 Roll out the dough on a floured surface until its 8x24 inches 20x61 cm.
Step 15 Fold the top half down to the middle and brush off any excess flour.
Step 16 Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
Step 17 Cover and refrigerate for one hour.
Step 18 Roll out the dough again two more times completing three turns in total and refrigerating for 1 hour in between each turn. If at any time the dough or butter begins to soften stop and transfer back to the fridge.
Step 19 After the final turn cover the dough with plastic wrap and refrigerate overnight.
Step 20 To form the croissants cut the dough in half. Place one half in the refrigerator.
Step 21 Flour the surface and roll out the dough into a long narrow strip about 8x40 inches 20x101 cm.
Step 22 With a knife trim the edges of the dough.
Step 23 Cut the dough into 4 rectangles.
Step 24 Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
Step 25 Place the croissants on a baking sheet seam side down.
Step 26 Repeat with the other half of the dough.
Step 27 Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
Step 28 Place the croissants in a warm place to rise for 12