Chef David Bondarchuck from Scratch Catering Services shows us how to make Chocolate Turnovers.
What you Need
2 sheets Puff Pastry each sheet cut into quarters (Scratch-made or Store Bought)
*Helpful hint: 1 store bought package contains 2 puff pastry sheets
2 Giant Chocolate Bars broken into 4 mini bars (Each bar will be broken into 4 pieces)
Additional Chocolate- For melting and drizzling
What to Do:
Preheat oven to 400 degrees
Prepare your baking sheet-by lining the pan with parchment paper, or by lightly spraying the pan with non-stick spray.
Place a broken chocolate piece in the center of each puff pastry square
Fold the square of puff pastry into a triangle, covering/encasing the chocolate piece inside.
Place folded chocolate puff pastry, on to a prepared baking sheet.
Bake pastries for 15 minutes or until puff pastry is golden brown on the outside, remove from oven and allow to cool.
In a microwave safe bowl, or over a bain-marie, melt additional chocolate and using a spoon of fork drizzle melted chocolate over the pastries and allow the chocolate to set before serving.