How to make
For the chocolate layer, mix the sugar and flour in the egg white until uniform. Heat the milk with the cocoa until boiling and add the egg white mixture while stirring continuously.
Stir in a water bath until the mixture thickens and add the butter. Allow the mixture to cool and shape it into a thin layer with 5 1/2″ (14 cm) per side onto a baking sheet. Leave it in the fridge and begin to knead the dough.
From all the products for the dough, knead an elastic dough. First let the yeast bubble in the heated milk with a little sugar. Leave the dough to rise for 1 hour. Onto a floured surface, roll out the dough to a size measuring about 18″ (45 cm) by 8″ (20 cm). Put the chocolate layer in the middle and wrap the dough around it tightly.
Start to roll it out from the center to the edges gently, to thin it out. You need to get a mass measuring about 18″ (45 cm) by 8″ (20 cm). Fold it again if desired and roll it out once again. Cut into triangular shapes for scones of the desired size. At the base of each triangle, put a little piece of chocolate and roll up the scones.
Place the chocolate scones apart from each other in the tray and leave them to rise for about 20-30 minutes. Optionally, you can brush them with a little cream or milk on top.
Bake in a preheated oven at 390°F (200 °C) for about 15 minutes, or until ready.
