At this point your dough has been laminated and its ready to be rolled.
Roll your dough into a wider and thicker rectangle. (30cm width and 5-6 mm thickness, roughly 24 cm length.)
To shape the pain au chocolat, split the dough in half lengthwise, 15 cm rectangle and make marks along the bottom and top of the dough at 8 cm intervals.
To cut the pain au chocolat, take a long sharp knife or a pasta cutter and make cuts using a ruler following along the points you made earlier.
These cuts should make 6 rectangles and the bastard cuts on the outside.
Next, place the first chocolate batons and roll the dough over then pace the second one and roll the dough up very tightly. You can slightly push the end down as you roll it over it. Push down slighly. (Make sure the end part is on the side the body of the pain au chocolat).
Make sure to not squeeze the layers. Repeat this process with every pain au chocolat.
Place each of them down on a baking sheet lined with parchment paper or Silpat.
Cover with plastic wrap gently, not too tight, and let proof at ambiant temperature for 2/3 hours. They will double in size and will be jiggling.