In stand mixer bowl, add the warm milk to the yeast. stir and let sit for 3-5 min until frothy.

Next add in sugar and salt, stirring with dough hook on low speed. Slowly add flour until dough is smooth and soft. You may not need all the flour, so keep an eye on your consistency.

Remove dough from mixer and knead on lightly floured work surface for 3-4 min.

Roll dough into a rectangular shape that's about 1 ½ inches thick. Cover in plastic wrap and place in fridge to chill for an hour.

Next prepare the butter! Lay out a sheet of parchment paper, setting your sticks of putter in tight row. Cover with an additional layer of parchment paper. Now for the fun part...Take a rolling pin and pound your butter. Try to form a rectangle about 8 by 5 inches, but doesn't have to perfect. The main goal is to have butter in a uniform block. If your butter is in small chunks or has holes, it will seep through pastry.

Cover butter square in plastic wrap and place in fridge for 15 min.

Remove dough from fridge and roll out into a 16 by 10 in rectangle. Grab the butter and place in the center of your dough. Now fold the dough over the butter, by taking lower third and placing over first, followed by the top third. You shoul dnow have something resembling a book.

Now, we have the turns and folds series. Take your book and place it so the shorter side is facing you. Roll the dough back unto a 16 by 10 inch rectangle. Repeat your folds like in the previous step. Wrap the book in plastic wrap and place back in the fridge for another hour.

Step 8 will be repeated 3 more times!! Remember the more folds you make, the more flaky layers you will have:)

Now after all of your turns and folding is completely. Cut (knife or pizza cutter) "pastry" in half and roll each half into a rectangle about ¼ inch thick. Then try to cut as many 5 x 7 in squares you can. Slice each square lenthwise into two triangles.

Stretch each triangle about another inch or two with rolling pin.

Set triangles on a lined baking sheet and place in the fridge.

Prepare filling! Pour coffee and chocolate into a small sauce pan on low heat. Stir until chocolate has almost completely melted. Remove from heat.

Grab your pastry triangles and paint filling half way up from the widest part. I found it easier to cover all with filling prior to rolling so my filling did not set in bowl.

Take widest part of each triangle and roll up to the tip.

Let the croissants sit for about 60 min. Preheat oven to 400 F. Brush with egg wash and bake for 8-12 min. Then lower oven temp to 375 F and bake for an additonal 8-12 min until golden brown. Let cool 10-15 min prior to serving.