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In a medium, microwave safe bowl, add in the chocolate filling ingredients.

Microwave in 15 second intervals, stirring in between, to melt the ingredients together.

This can also be done over medium low heat in a sauce pot on the stove. Stir in the oil until fully incorporated.

Set aside to cool until thick but spreadable.

Preheat the oven to 400 F and place a rack in the center of oven.

Line a baking sheet with parchment paper.

Once the oven is preheated, roll out both sheets of the thawed puff pastry so that it is about 1/8" thick or at least 12" in diameter.

Use a sharp knife or pizza cutter to both sheets of puff pastry into 12" diameter circles.

Spread the chocolate filling on one circle of pastry. I like to use an offset spatula or a dinner knife - be sure to spread it close to the edges.

Lay the second circle of the pastry sheet over the chocolate filling and gently press down with your hands.

Place anything that is about 1" or 2" in diameter in the center of the circle. Use a knife or a bench scraper to cut through the sandwiched pastry.

First cut into quarters then into eighths and then sixteenths. Be sure that you aren't cutting the center where the small dish is blocking.

Take two strips at a time and twist them in opposite directions 3 times.

Once twisted, press the two ends together and then gently press it down.

Repeat the twisting process until all strips have been twisted.

Bake for 15-20 minutes, or until golden brown.

Once baked, remove from the oven and place on a wire rack to cool.

Chocolate Puff Pastry Snowflake