Dissolve yeast with 1 tesp sugar in 2 tbsp warm milk. Leave it to bloom for 10 minutes.
Mix together all purpose flour, salt and sugar.
Add bloomed yeast.
Collect into a dough using 1/3 cup milk.
Rest the dough for 2 hours to proof.
Take proved dough and knead it for 2 minutes to make it smooth.
Stretch the dough into 12"*8" size.
Great cold butter all over the stretched dough.
Bring both width sides to the centre.
Then rotate 90 degree and give three folds. Bring 1/3 to centre and then cover with other 1/3rd.
Freeze the dough for half an hour.
Repeat the process of stretching and folding two times more, freezing in between.
Stretch the dough into 1/2 cm thick circle.
Devide in 6 portions like pizza.
Place a 2" chocolate bar at circular edge and roll it up to pointed end.
Roll all croissant same way.
Place them on a baking tray and leave for half an hour for second proving.
Brush croissant with milk.
Bake in a preheated oven for about 13-15 minutes at 180 degree till golden on top.
Drizzle with some chocolate syrup and serve.