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1
Heat oven to 375 degrees, or 350 degrees with convection.
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2
Line two baking sheets with parchment paper or silicone mats.
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3
Lightly flour a work surface.
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4
Use a rolling pin to roll the pastry into a long rectangle, about 8 inches wide, turning over a few times to distribute the flour evenly.
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5
Patch any cracks with warm water and roll smooth.
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6
Combine chocolate and sugar in a bowl and set aside.
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7
Turn the pastry so the long side is facing you.
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8
Using a ruler or straight edge, trim off edges so the rectangle is smooth and straight.
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9
Cut the rectangle in half, top to bottom, into two smaller rectangles of equal size.
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10
Refrigerate for 20 minutes
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11
Brush both rectangles with melted butter.
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12
Sprinkle the chocolate-sugar mixture evenly over one rectangle and place the other on top, butter side down.
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13
Use the rolling pin to roll out and press the two layers together.
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14
Using a ruler (if desired), cut into strips about 8 inches long and 3/4- to 1-inch wide.
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15
Lift up a strip by the ends, gently twist it two or three times, and place on the prepared pan.
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16
Press the ends flat.
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17
Repeat, leaving about 1/2 inch of space between straws.
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18
Bake until light brown and crisp, 18 to 22 minutes, rotating the pans in the oven after 10 minutes.
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19
Cool on a rack.
