In a bowl, make 3 wells and add sugar, yeast and salt respectively. Gently mix
Add butter and combine until mixture is crumbly. Now add milk and mix until dough just comes together. Wrap the mixture in cling wrap and freeze for 30 minutes
Dust surface with flour and roll the dough in rectangular shape. It will be hard to work first but eventually it will become easier
Now fold the dough lengthwise
Make a second fold. Flip the dough and start rolling the dough again in rectangular shape
Repeat rolling and folding dough procedure 4 times. Finally wrap the dough in plastic wrap and refrigerate overnight
On lightly floured surface, roll the dough in rectangular shape and cut in equal triangle. Place chopped chocolate towards wider edge. Roll the croissant from wide to tip and place them on greased baking tray with tip facing downwards. Cover the croissant with greased plastic wrap and allow to sit for 2 hours at room temperature
Preheat oven to 200. Brush croissants with egg wash. Bake for 8 minutes. Reduce temperature to 180 and bake for 12-16 minutes until deep golden brown. Cool on wire wrack and serve
