I use the Ghirardelli or Lindt dark chocolate. For my croissants, two of the squares (I soften the chocolate a bit so it doesn’t shatter when I cut along the lines) work well in the 4x6. I put the chocolate in the middle and then overlap like she does for the ham and cheese. My fav is almond and I use Solo brand almond filling and then just lay a thick strip down on the middle third (doesn’t cover all of it), then fold the sides over.

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