Mix together milk, water and yeast and let sit for 5-10 minutes to poof

Mix flour with salt then add in the melted butter, vanilla essence and yeast mixture.. Mix together then knead for 10 minutes.

Cover the dough and let poof for about an hour or until dough doubles in size.

After an hour, de-gas the dough, knead for about 10 minutes then cover and let poof again for about 30 minutes.

After 30 minutes cut out your dough into equal pieces, roll out each piece into a disc shape and apply butter on each as you stack them together.

Place in the freezer for about 15 minutes to allow butter which must now be soft to stiffen for easier handling.

After 15 minutes, on a floured surface using a floured rolling pin. Roll out your stack of dough into a huge circle, approximately 30 centimeters in diameter.
Cut it into twelve equal pieces for small croissants or eight for slightly larger ones.(triangular shapes)

On each piece, brush on the chocolate mixture (melted chocolate, coco powder and melted butter) then using the base of the triangle make a small incision and roll towards the tip doing so as you stretch it lightly.

Do this for all the other pieces

Pre heat your oven to 180°C and bake for 15 minutes.

Remove from the oven, give them a second coat with the egg wash, pop them back in the oven reducing the heat 160°C for another 8-10 minutes.