Prepare one 25cm x 25cm square of puff pastry on a clean dry surface.

Using a grater or microplane grate the oranges and 30g of the chocolate over the puff 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 a little 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 200C/400F.

Remove the roll from the fridge and, using a sharp knife, slice it into 1cm pieces. Lay each piece on a lined baking tray. Brush with the beaten egg. Bake in the oven for 15 minutes until crisp and golden-brown.

Remove the palmiers from the oven.

While palmers are cooling, melt chocolate over a double boiler. To do this add an inch of water to a small pot, bring to a low simmer, sit a metal bowl on top, careful to not have the water touching the bowl, add chocolate to melt. Dip half of the palmiers in the melted chocolate.

Serve and enjoy.

Looking to make a vegan version?  Replace the egg with olive oil spray and use vegan pastry sheets and vegan chocolate.