For dough: combine all ingredients on table and knead until elastic and homogeneous.

For paste: combine margarine with flour and form a rectangle. Save.

To work on dough, you need a cool place, no heat in the kitchen and nothing cooking nor oven on.

Roll dough on a lightly floured surface in the form of a cross and place the paste in the middle. Fold each extremity over the spread block to form a kind of package.

With a rollin pin press down lightly on the "package". After procede to roll dough in one direction to form a rectangle.

Fold the extremity opposite to you and then the one on your side to form another package. (Only fold, dont roll)

Turn package 90° and repeat step 4 and 5. This is the second folding. Place package in the fridge for 20 minutes.

Repeat steps 5, 6 and 7. This would complete 4 folds. Place in fridge another 20 minutes.

For the third time, repeat steps 5, 6, and 7. This would make 6 folds.

After the last 20 minutes, remove dough from fridge, roll dough in 1/2cm of thickness. Cut and roll 24 rectangles of around 10 by 6 cms.

Place a chocolate in the middle of each rectangle then let rectangles cool for about 2 hours.

Preheat oven on 200°C or 392°F

Remove from fridge and roll each rectangle with chocolate in the middle.

Paint each rectangle with a mixture of 1 whisked egg.

Bake until lightly tanned.