Raw Dough Pain au Chocolat

A Papa Michel's favorite! Buttery but flaky croissant dough with two batons of semi-sweet Belgian chocolate folded inside. There is nothing on Earth better than a warm pain au chocolat unless that pain au chocolat was fresh-baked in your own kitchen. Allow to rise overnight and bake until golden.  These anytime treats are available in orders of half a dozen (6 pieces) and one dozen (12 pieces). Please select your order amount accordingly. Pain au Chocolat Baking Instructions PREPARATION( 5 -10 minutes prep / 8 -10 hours to rise ) 1. Remove the frozen pain au chocolat from the packaging and place on a baking sheet, lined with parchment paper. The pain au chocolat will generally rise up to three times their original size, so be sure to allow enough space in between each croissant. 2. Cover the baking sheet completely, but loosely, with plastic wrap and leave at room temperature until the croissants have tripled in size. This generally takes about 8 to 10 hours. BAKING 1. Prehe