Buttery homemade puff pastry only gets better with a touch of chocolate.
Stir water and salt in a stand mixer fitted with a hook. Add flours and softened butter; mix until dough forms. Knead dough until smooth, 2–3 minutes. Form dough into a disk and wrap in plastic wrap; chill 1 hour.Using a stand mixer fitted with a paddle, mix chilled butter with cocoa powder. Transfer to a sheet of plastic wrap and shape into a 7″ x 10″ rectangle; wrap in plastic wrap and chill until solid, about 1 hour.
Place butter onto short end of rectangle; fold other side of dough up and over butter. Pinch dough edges to encase butter. Working from 1 short end of rectangle, and using a rolling pin, press pin into dough to soften butter, using a rocking motion between ridges to lengthen dough. Roll dough into a 10" x 24" rectangle. Fold dough into thirds, like a letter; wrap in plastic wrap and chill 1 hour.With 1 short side of rectangle facing you, roll dough into a 10" x 24" rectangle.
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