This is a bite-sized pockets of rich dark chocolate encircled in buttery, flaky pastry dough. Recipe makes 24 servings Ingredients: 1 package (2 sheets) frozen puff pastry 12 Ghirardelli dark chocolate squares, cut in half 1 large egg 1 tablespoon milk coarse sanding sugar Instructions: 1. Bring puff pastry to manageable temperature by transferring from the freezer to the refrigerator and allowing to thaw overnight. 2. Unfold puff pastry and cut each sheet into three rows and four columns to yield a total of twenty-four equal rectangles. 3. Whisk together egg and milk to make a simple egg wash. Brush pastry rectangles with a thin layer of egg wash. 4. Place half of a chocolate square on the edge of each rectangle, roll up and place seam side down on baking sheets lined with parchment paper or silicone mats. 5. Brush the tops of each rolled pastry with egg wash and lightly sprinkle with coarse sanding sugar. 6. While the oven is preheating, freeze pans for at least 10 minutes prior to baking. 7. Bake petits pains au chocolat for 20 minutes at 400 degrees Fahrenheit until tops are a warm golden brown. For best results, rotate pans halfway through baking time. 8. Allow to cool slightly before transferring to a wire rack to cool completely. Store in an airtight container at room temperature.