1. All raw materials except butter are mixed and formed into dough. Preliminary expansion stage
2. Add the butter to the mixture and make the dough fully expand, and pull out the glove film
3. Put it on the silicone pad and relax for 30 minutes
4. To make the chocolate sauce, heat the whipped cream and add it to the chocolate and stir until the chocolate is melted
5. Roll out the loose dough
6. Put in flake oil
7. Pack well, no oil leakage
8. Roll out the rectangle with a rolling pin
9. Fold in half 3 times, refrigerate for a while, roll out and fold in half 3 times, ie 3*3*3 open and crisp (repeat 3 times)
10. Cut off the last rolled dough, 4 sides, and cut into strips of the same width
11. Take a piece of pastry and wrap it with a piece of chocolate tolerant bar
12. Roll one circle and place one strip and repeat 3 times
13. Put the dirty puff pastry up in the baking tray
14. Proof for 1 hour at 38°C and bake at 190°C for 20 minutes
15. Drizzle with chocolate sauce
16. Sprinkle with cocoa powder and serve
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