Creating homemade chocolate croissants can be straightforward if you follow these simple steps:

1. Activate Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until frothy.
2. Combine Dry Ingredients: In a large bowl, mix the flour and salt together.
3. Mix Wet Ingredients: Add the activated yeast mixture and eggs to the dry ingredients. Stir until a dough forms.
4. Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until smooth. Form it into a ball.
5. First Rest: Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 1 hour.
6. Prepare Butter: While the dough is resting, take the cold butter and place it between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle about ½ inch thick. Keep it cold.
7. Roll Dough: After resting, roll the dough into a rectangle, about 1 inch thick.
8. Incorporate Butter: Place the butter rectangle in the center of the dough. Fold the dough over the butter, sealing the edges.
9. Laminate the Dough: Roll the dough into a long rectangle. Fold it into thirds, like a letter. Wrap and refrigerate for 30 minutes.
10. Repeat Rolling: Roll and fold the dough again two more times, chilling for 30 minutes between each fold.
11. Cut Croissants: Roll the dough into a large rectangle, then cut it into triangles. Place a few chocolate chips or a strip of chocolate at the base of each triangle and roll them up towards the tip.
12. Second Rise: Place the rolled croissants on a baking sheet lined with parchment paper. Cover and let them rise for about 30 minutes.
13. Preheat Oven: Preheat your oven to 400°F (200°C).
14. Egg Wash: Beat one egg and brush it over the croissants for a golden finish.
15. Bake: Bake in the preheated oven for 15-20 minutes until golden brown.
16. Cool: Allow the croissants to cool slightly before serving.

These steps will guide you in creating these amazing pastries with ease and confidence.