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1
Sift the flour twice.
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2
Set aside about 100 grams and put the rest in a large bowl and add the cocoa powder, yeast and sugar.
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3
Whisk thoroughly.
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4
Set aside.
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5
In a small bowl whisk together the warm water, oil and egg until well blended.
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6
Make a little well in the middle of the flour mixture and pour in the wet ingredients.
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7
Mix with a wooden spoon until the dough starts to come together.
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8
Proceed to knead the dough with your hands, adding the reserved flour as you knead it.
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9
Keep kneading until the dough becomes smooth and elastic.
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10
Lightly oil the surface of the dough, cover with a towel and let the dough rise in a warm place for about an hour.
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11
Knead the risen dough briefly, then cover it again and let it rise for another 30 minutes.
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12
After the dough has risen for the second time, divide it into three parts, roll out each of them in a circle under 5 millimeters thick and cut each dough circle into 8 equal sized triangles.
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13
Put a bit of dark chocolate on the wider end of each triangle and start rolling it towards the narrower end, shaping a crescent roll.
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14
Arrange the rolls on a baking sheet lined with baking paper and let them rise for another half hour.
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15
Preheat your oven to 200 C (395 F).
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16
Bake the rolls in the preheated oven for 12-15 minutes.
