Preheat oven to 425°degrees F. Note: Use the temperature in the instructions on the package of puff pastry.

Open up the puff pastry dough and place on a lightly floured surface. Dust a rolling pin with flour and lightly roll dough out to a rectangle approximately 14 inches wide and 12 inches tall.

Cut dough into 6 triangles.

Cut chocolate bar into 1 ounce pieces and place 1 ounce of chocolate at the wide end of each triangle.

Roll the dough up from the wide end of the triangle to the pointed end keeping the point centered so it falls across the top of the croissant.

Repeat this for each piece of dough.

Once all 6 are filled with chocolate and rolled open the second sheet of puff pastry and repeat steps 1-5.

In a small bowl beat together egg and water making an egg wash.

Place the rolled croissants on a parchment lined baking sheet and brush a little of the egg wash over each croissant.

Place in the oven and bake for 15 minutes until golden brown on the outside.

When the croissants are finished baking remove from oven and let cool to room temperature.

While the pastries cool chop up the remaining 4 ounces of chocolate and place in a microwave-safe dish. Microwave for 15 seconds at a time, stirring well in between, until chocolate is fully melted.

Drizzle the melted chocolate over the croissants and let cool before serving.