Preheat oven to 375˚F. In a medium bowl, combine the bread mix and yeast with the cocoa powder and sugar, then add the water called for on the box and stir until well combined. Knead the dough with your hands until smooth and elastic. Cover with a damp towel and let rise for 20 minutes.

Line a baking sheet with parchment paper.

Divide the chocolate pastry dough in half. Working one at a time, roll dough to ¼” thick. Lay one piece of thawed puff pastry over top of the chocolate pastry dough and press gently to stick them together. Place one piece of dark chocolate ½” from the right side, then roll tightly all the way across. Score the dough on a steep diagonal every 1” with a sharp knife. Cut into 3 pieces, then set on the prepared baking sheet.

Repeat with remaining dough to make 3 more pastries.

Freeze for 5 minutes, then brush with beaten egg white.

Bake for about 35-40 minutes, until cooked through and nicely flaky.

Allow the pastries to cool completely before dipping or drizzling with white chocolate and garnishing with chopped chocolate. Chill until chocolate is set and enjoy.