How to make pain au chocolat at home (chocolatine)

These are honestly to die for. What's important is you use a good quality dark chocolate, and a good quality high fat butter! I created this recipe so anyone at home could have ease making these absolutely delicious croissants. Although I highly recommend measuring out the weight of each ingredient, I've added the measurements in cups as well if anyone doesn't have access to a measuring scale. Ingredients Dough 360g bread flour (2⅓ cups + 1 tbsp) 34g granulated sugar (3 tbsp) 8.5g salt (1.5 tsp) 8.5g instant yeast (3 tsp) 114g water (1/2 cup water) 114g milk (1/2 cup milk) 20g butter (2 tbsp) For butter block 215g butter (about 2 sticks) Notes: If you don't have a stand mixer, you can definitely knead this dough by hand for the exact same amount of time. For the butter block, make sure your butter is straight out of the fridge! If you decide to do this over three days instead of 2, the second night let these rest in the freezer! Then on the third day, early morning take the dough out from the freezer and place in the fridge 2-3 hours before you begin working with it so it can defrost. The reason why I mentioned using the chocolate brand I used was because I measured the width of this chocolate bar, which came out to be 3.25 inches, and then I cut the dough strips to the same width so the sticks could align with the dough. You can buy any other chocolate bar, measure its width, and cut the strips of dough to that width so the stick can fit perfectly on the dough instead of protruding out or being too small. For more tips on how to roll out the dough properly, check out my croissants video where I go more in depth with the process of folding:    • How to Make Croissants at Home   please let me know if you have any questions!!