I loved these for breakfast from the bakery (baeckerei) when I was stationed in Germany. This pastry recipe DOES NOT USE purchased pastry dough. This is how you make this wonderfully fluffy, flaky, croissant dough at home, from scratch. I know The prep time is intimidating, but it includes all the time spent chilling the dough in between steps. It's a fantastic recipe to play around with when you have other things to cook or other chores to do, you just pull it out every half-hour or so, mess with it for five minutes, and then stick it back in the fridge! Tip 1: USE REAL BUTTER and good quality chocolate.It's so much better. Tip 2: The less you actually mess with the dough, the flakier it will be, so don't over-knead or over-roll! You can also replace the chocolate with hot fudge- the soft state of fudge before it has been beaten.