Bi Coloured Croissants

Mix together the flour, salt, sugar, yeast, melted butter, and milk on 1st speed for 5 minutes.
Mix on second speed for another 5 minutes until a gluten network has formed.
Reserve some of the dough for the chocolate dough (Component #2)
Leave the dough to rest in a warm environment for 45 minutes or till the dough has risen properly.
Flatten the dough to a rectangle, cover, and place it in the fridge until the next day.

In a mixing bowl, attached with a hook mix the pain au chocolat dough, the soft butter, cocoa powder and milk together. 
Leave the dough to rest in a warm environment for 45 minutes or till the dough has risen properly.
Cover and reserve in the fridge for the final step.

This process can also be carried out by hand using a rolling pin, however, for professional results, a dough sheeter is used. 
Using a dough sheeter, spread some flour on the butter and roll it out to a 15 cm by 30 cm sheet. Roll through the dough sheeter several times if needed. 
Place the butter in the middle of the dough and fold the dough around the butter. 
Make a book or a double fold, followed by a single fold.
Humidify the dough slightly to ensure the chocolate dough sticks.
Roll out the chocolate dough to the same size of the laminated dough and cover the laminated dough.
Place in the refrigerator for 45 minutes before rolling out.
Roll out to 3.5mm thickness. 

Using a cutter, cut triangle forms of 30cms by 10cms stripes of dough. 
Place the cut triangles on a metal tray, wrap the tray in a plastic film and put in the refrigerator for 30 minutes. 
Place two sticks of Carma® bake stable chocolate sticks 1cm from the base of the triangles. 
Roll to cover the sticks and finish rolling the dough to ensure that the end of the dough is at the bottom of the croissant. 
Place the croissants on a metal tray lined with a silpat mat, cover with a plastic film and leave it to proof for 2 hours or until the croissants doubles in size.

Mix the egg yolks and the cream together. 
Strain the mixture to obtain a texture that is more liquid. 
Using a brush or a spray, put eggwash the surface of the pain au chocolat. 
Bake for 15 minutes, or until well risen and golden brown, in a convection oven at 177ºC (350ºF).