Take the rested dough from fridge and roll into a rectangle, about 35 x 100cm and about 5mm thick.
Cut the dough into 24 rectangles, about 8x 16cm each. Place the rectangles on trays lined with baking paper and place in refrigerator for 10mins. Remove from refrigerator.
Using 10g of chocolate, place at a line at the narrow end closest to you and fold the dough over to enclose. Using another 10g of chocolate, place another line to sit beside the first and continue rolling the dough to form a log.
Repeat with the remaining pastry pieces and chocolate.
Place the pan au chocolate onto trays at well-spaced interals, seam side down. Cover loosely with damp tea-towel. Set aside in warm room for 1.5 - 2hrs, or until almost doubled in size. Spray the tea-towel with water if it becomes dry.
Preheat oven 240C. Remove the tea-towel, brush the topof pan au chocolate with egg wash and place in preheated oven. Reduce the oven temparature to 190Cand bake for 15mins, or until a deep golden colour. Cool slightly on the tray before serving.