So there are two types of chocolate croissants that I have had. The more traditional, just croissant wrapped around a piece of chocolate. The other is stuffed with some sort of chocolate goo. I prefer the first kind. So when I found out we were making f%$*ing croissants, I knew I wanted some of them to be chocolate. Part of it is because they are good; the real reason though is that I am lazy and they are much easier to shape than my Hanz and Franz shaped ones. You do not need to do anything special. You roll out the dough as directed, but cut it into 6 by 4 inch rectangles rather than triangles. Place a 1 ounce piece of bittersweet chocolate…but really size is up to you. I happened to use my prize chocolate that I won for winning the soup contest over at Running with Tweezers. Tami sent me some lovely Dagoba Organic Chocolate and I used the Roseberry kind(with dried raspberries and bits of rosehips for a hint of citrus)for my 1 ounce(HA) piece of chocolate. Anyway, starting from a long side, roll up each rectangle carefully, encasing the chocolate in the center, and proceed as directed for plain croissants. I have to say that these were YUMMY….though not quite as lovely as my Hanz and Franz ones.