Checkers-Chocolate Puff Pastry

Ingredients:

1 sheet puff pastry

100 g 70% dark chocolate

100 g white chocolate

For topping:

1 egg yolk

1/4 cup sliced almonds

Powdered sugar

Instructions:

1. Preheat oven to 415 F

2. Place the dough on a baking sheet lined with parchment paper. Make sure the dough is defrosted but cold enough to work with.

3. Separate the chocolate into individual cubes.

4. With a knife, cut along the edges of the dough about 6-8 cuts on each side. You need to have the same amount on each side.

5. Place the chocolate cubes in the center. Make sure to leave the bottom and top empty, so you can fold them on top of the chocolate cubes.
   * I added two layers of chocolate cubes to get a boost of chocolate in every bite.

6. Fold the top and the bottom ends over the chocolate, then cross the side strips over each other to make the braid.

7. Place in the freezer for 5 minutes.

8. Brush the braid with an egg wash, then add almonds.

9. Bake for 25 minutes or until golden brown.

10. Let it cool for 5 minutes, then add powdered sugar.