Remove a small portion of dough and mix with cocoa powder to create a chocolate colored dough.
Sheet down the dough to a rectangle and chill. While dough is chilling prepare 25% roll-in fat. When dough and fat are at the correct temperatures and textures laminate dough with 3 tri-folds. Allow to rest between second and third folds.
Manipulation After Scale
Allow dough to rest at least 60 minutes after final fold. While dough is resting sheet chocolate colored dough down t be placed on laminated dough.
Wet surface of laminated dough and place chocolate colored dough on top. Sheet dough down to 2.5mm.
Score dough lightly on the chocolate colored side with a multi-blade tool in a diagonal pattern. Flip dough so the colored side is down and cut into squares of the desired size.
Place one pre-baked and pre-cut brownie rectangle into the dough square and fold as a chocolate croissant.