Remove the dough from the bowl and put it on a lightly floured surface. Using a sharp knife or dough scraper, cut the dough in three. Work with only one piece of dough at a time. Place a clean towel over the dough you aren’t working with so it won’t dry out.
Roll one piece of dough into a 10-inch circle, about 3/4 inch thick. I used pastry silicon mat with measurements, and it was extremely helpful.
Place one circle on a parchment-lined baking sheet. Spread 1/2 of the chocolate over the dough, leaving a 1/2-inch border around the edge. Place another circle of dough on top and spread with the remaining 1/2 of the filling. Finish with the 3rd dough round.
Place a 2-inch wide glass or a round cookie cutter in the center of the dough. Using a sharp knife, cut the dough into four triangles, then cut each triangle in half, creating 8 triangles. Now cut each triangle in half again to make a total of 16 triangles. Remove the glass.
Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends to seal and repeat with the remaining pairs of wedges.