• Before anything else, begin by preheating your oven to 180°C.

Melt the chocolate

• Take your medium saucepan and fill it with 3cm of water and put it on a medium-low heat.
• Put your heatproof bowl on top of the saucepan, making sure the bottom of the bowl isn't touching the water, and reduce the heat to low.
• Break 75g of the dark chocolate into the bowl and stir occasionally with a wooden spoon until the chocolate has melted.
• Pour in the icing sugar, stir to mix it in completely without any lumps and take the pan off the heat.

Prepare the pastry

• Lay 1 sheet of puff pastry on to the parchment-lined baking sheet.
• Pour most of the melted chocolate on to the centre of the pastry and spread it out, leaving a 2cm gap around the edges.
• Lay the second sheet of pastry flush on top (you may want to ask a friend for help).
• Gently press the 2 sheets of pastry together all the way round the edges.

Portion the croissants

• With a sharp knife, make 5 evenly spaced cuts into the long edges of the pastry so that they reach about 5cm in from the edges.
• You should be left with a strip of pastry running down the middle of the sheets that is at least 3cm wide, with 5 flaps of pastry either side.

Finish the croissants and bake

• Cut the remaining chocolate into 10 chunks and place 1 chunk in the middle of each flap of pastry.
• Roll the flaps over the chocolate chunks, taking care not to cover the middle section, and press them to seal in the chocolate.
• Brush all over the top of the pastry with the plant-based milk.
• Put the baking sheet in the oven and bake for 30–35 minutes, until the pastry is golden and slightly crispy.

Decorate and serve

• Take the baking sheet out of the oven and scatter the fresh berries along the middle section.
• Drizzle over the remaining melted chocolate.
• Dust lightly with icing sugar and serve immediately with a little oat or soy cream on the side for people to pour over if they wish.