Chocolate Palmiers😍😋😋

Fold each side of the puff pastry towards the centre so that they meet in the middle, rolling each end towards the centre. Repeat until the two sides touch.
Press lightly to seal and form a sausage shape.
Wrap this sausage in cling film and place in the fridge for 20 to 30 minutes to firm up, making it easier to cut.
3. Cut and bake:
Preheat the oven to 200°C and prepare a baking tray lined with baking paper.
Remove the sausage from the fridge and cut into slices about 1 cm thick.
Arrange the slices on the tray, making sure to leave enough space between each palmier as they will puff up during cooking.
Lightly brush each palmier with beaten egg to brown them.
Bake for 12 to 15 minutes, until the palmiers are golden brown and crispy.
4. Let cool:
Remove from the oven and let cool on a rack.
You can sprinkle them with a little icing sugar for a visual effect and an extra sweet touch.
Tips:
You can replace the dark chocolate with milk chocolate or white chocolate to vary the flavors.
The palmiers can be stored for several days in an airtight container, although their texture is best the same day.