Spread the finished puff pastry on baking paper and place the chocolate bar on top. There should be about 1 cm of space in front of and behind the board.
Now cut the puff pastry with a knife, from the chocolate bar at a 45 ° angle to the edge. Place the lamellas obtained in this way alternately, one from the right and one from the left, on top of the chocolate. It results in a braided pattern.
Now use the back of a knife to compress the puff pastry before and after the chocolate bar so that the chocolate does not leak. Brush everything with the egg yolk and bake in the oven for 10 minutes at 200 ° C.
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