How to make Bicolor Pain au chocolat croissant (recipe）

I made a bicolor pain au chocolat using croissant dough.
Bicolor pain au chocolat requires making coupes (cuts), but using a 6-coup knife allows you to make coupes efficiently and evenly, so it is a recommended tool.
[Recipe/(BP)] This time I tried making it with a simple recipe.
・Monstill (semi-strong flour): 100%
・Sugar 10%
・Salt: 2%
・Semi-dry yeast: 2.0%
・Water: 45%
・Whole eggs: 6%
・Butter: 3%
Separate about 15-18% of the dough from the above-mentioned main dough and make cocoa dough.
・Black cocoa powder: 2.4%
・Milk: 2.4%
・Butter: 2%
#Croissant #Pain au chocolat #Bicolor