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Preheat your oven to 200°C (390°F).
Roll out the puff pastry sheet on a lightly floured surface into a rectangle.
Cut slits on both long sides of the rectangle about 1 inch apart, leaving a center strip of about 3 inches wide.
Spread the chopped chocolate evenly along the center strip.
Starting at one end, fold the strips over the chocolate filling alternately, creating a braided pattern.
Brush the braid with beaten egg for a golden finish.
Place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until puffed and golden brown.
Let cool slightly, then dust with powdered sugar if desired before serving.
Serving and storage tips:
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