• 1x bar espresso dark chocolate
• 1 shot espresso
• 2 tbsp powdered sugar
• 2 sheets puff pastry
• soy milk (for brushing)

To Serve:

• Strawberries
• Blueberries
• Raspberries
• Oat Cream

• Melt the chocolate in a glass bowl over hot water
• Pour in the espresso & the powdered sugar & stir it so it thickens slightly (not too much though)
• Pour the mixture on to the sheet of puff pastry & spread it out with a spatula or back of a wooden spoon
• Lay the other sheet of pastry on top
• Slit sections of the pastry on equal sides
• Place a small square of chocolate on the side of each section
• Roll up the squares of chocolate in the slit sections of pastry so you have rolls on either side of the main section of pastry in the middle
• Squash the edges of the rolls with your finger to lightly seal the ends
• Lightly brush the whole thing with soy milk
• Bake the pastry at 200℃ (392℉) until golden brown & crispy (roughly 25 minutes)
• Place the berries in the middle of the pastry in an artistic way
• Pour oat cream down the middle (not too much - optional)
• Rip off individual section with your friends