|Prep Time||15 mins|
|Total Time||1 hour|
|Serves||Makes: 12 - 14 palmiers|
100g dark chocolate
3 tsp The Chia Co chia seeds
1 egg, lightly beaten
Place the 25cm x 25cm square of puff pastry on a well floured surface.
Using a grater, zest the oranges and 30g of the chocolate over the pastry to completely cover and sprinkle over the chia seeds evenly.
Take opposite edges of the pastry and roll them towards each other to meet in the middle. Brush some beaten egg down the centre to stick the two halves together. Carefully place onto a tray and put in the fridge for at least 30 minutes to chill and harden.
Preheat the oven to 200°C.
Remove the roll from the fridge and, using a sharp knife, slice it into 1cm pieces. Lay each piece flat on a lined baking tray. Brush with the beaten egg.
Bake in the oven for 15 minutes until crisp and golden-brown. Remove from the oven and let cool.
Meanhwile, melt the rest of the chocolate over a double boiler. To do this, add an inch of water to a small pan, bring to a low simmer, sit a heatproof bowl on top (careful to not have the water touching the bowl) and add chocolate to melt. Dip half of the palmiers in the melted chocolate and place back on the baking tray to set.
Serve and enjoy.
Note: to make this recipe vegan, replace egg with olive oil spray and use vegan pastry sheets and vegan chocolate.