In a large bowl, mix the flour, oil, milk, sugar, salt, yeast and knead a soft dough.

Cover the dough with plastic wrap for one hour.

Slices the cold butter in thirds and place it onto a sheet of parchment paper..

Place another piece of parchment on top of the butter, and beat it with a rolling pin.

Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, half inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.

Transfer the butter layer to the refrigerator.

To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.

Roll out each corner and form a 10-inch.

Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.

Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.

Roll out the dough on a floured surface. Fold the top half down to the middle, and brush off any excess flour. And fold the bottom half over the top.

Cover and refrigerate for one hour.

Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.

Ater the final turn, cover the dough with plastic wrap and refrigerate 4-5 hours.

Flour the surface and roll out the dough into circle.

Cut the dough into triangles

Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.

Place the croissants on a baking sheet.

Brush the croissants with the butter.

Place the croissants in a warm place to rise for 1 hour.

Once the croissants have proofed, brush them with one more butter.

Bake for 15 minutes or until golden brown upon 180 degrees Celsius.

Garnish with chocolate syrup and icing sugar, Serve and enjoy.